Best ever, easy-to-make, savory biscotti. Perfect for appetizers, parties, snacks, picnics or tailgating. Makes cheese, meats, and spreads taste better.
Bake a batch of Parmesan Black-Pepper Biscotti that will dazzle guests, enhance appetizers, and liven up cheeses and spreads; one whiff of these savory cookies will make your mouth water. Just enough spice from the pepper pairs this cookie well with a glass of wine, soda, or a cocktail. Turn an ordinary evening into something special with this delightfully cheesy, aromatic biscotti recipe.
Parmesan, Black-Pepper Biscotti
- 1-1/2 tablespoons whole black peppercorns
- 4 cups all-purpose flour, plus additional for dusting
- 2 teaspoons baking powder
- 2 teaspoons salt
- 4.8 ounces (2-1/4 cups) finely grated Parmigiano Reggiano cheese
- 1-1/2 sticks cold, unsalted butter cut into 1/2″ cubes
- 4 large eggs
- 1 cup whole milk
- Option: 1 tablespoon freshly chopped rosemary
- Put oven racks on upper and lower third of oven
- Preheat oven to 350F degrees
- Line two bake pans with parchment paper
- Bring eggs to room temperature
- Grind peppercorns
- Grind parmesan cheese
- Beat one egg in small bowl for wash
In a small bowl, whisk together three eggs and milk. In a large bowl whisk together: flour, baking powder, salt, 2 cups of cheese and one tablespoon of ground pepper. Blend butter into flour mixture until it resembles coarse meal. Use a pastry blender or fingertips. Option: put all dry ingredients and cold butter into a food processor and pulse til desired result, and then empty into large bowl. Mix wet ingredients with flour mixture, stir with a fork until a soft dough forms.
Lightly flour a board and turn dough onto surface. Dust hands with flour, divide dough into quarters, roll each quarter into a log approximately 12″ long. Flatten each log so that it’s 2″ wide and 3/4″ high. Place two logs on each bake pan about 3″ apart. Brush egg wash over each log and sprinkle tops of logs with remaining cheese and ground pepper. As an option, fresh rosemary can also be added at this step.
Bake for 30 minutes, rotating bake pans and switching racks halfway through baking time. Logs should be pale golden and firm. Cool logs 15 minutes.
Reduce oven temperature to 300F degrees.
When logs are cool, cut them into 1/2″ slices with a serrated knife. Cutting on the diagonal will produce a larger biscotti; cutting vertically will result in smaller cookies. Arrange slices cut side down, in one layer, on the bake sheets. Bake for 20 minutes, flip the cookies over and bake again for 15-20 minutes until biscotti are crispy and looking. Cool biscotti for 15 minutes, or until easy to handle. Makes five to six dozen.
May be frozen. For best results, wrap in freezer paper, label with biscotti name, date and quantity made. Enjoy!
Looking for a recipe for a sweet, chocolaty biscotti? Espresso, chocolate nut biscotti is the answer.