This is my favorite biscotti recipe. I've made it many, many times, but each time it has never lasted long enough to get a couple of photographs!! Hubby and sister eagerly devour it every time I make it. I know you're a little skeptical due to the fact that biscotti is usually sweet, but give this one a go! Its great with a nice chilled glass of white wine. I promise you, the entire batch will not last long in your house.
Since its Sunday and I want to go and do something today, I'm going to keep this post short! So here's the recipe - you must try this ASAP! Its a great way to use up leftover parmesan and it come together really quickly.
Parmesan and Black Pepper Biscotti
Recipe adapted from Food & Whine
- 2 cups flour
- 1 cup finely grated parmesan (fresh stuff, not the powdered stuff, you need good quality for this recipe)
- 1 1/2 tsp baking powder
- 1 1/2 tsp freshly ground, coarse black pepper
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper
- 1/2 cup cold unsalted butter, cut into small cubes
- 2 eggs
- 1/2 cup whole milk
- extra parmesan and black pepper for sprinkling
- Preheat oven to 350F. Line large baking pan (or alternatively, two smaller baking pans) with parchment paper.
- In the bowl of a large food procesor, pulse the flour, parmesan, baking powder, back pepper, salt, and cayenne pepper together until just combined. Add the butter and pulse until the mixture resembles coarse meal.
- In a small bowl, whisk the eggs with the whole milk. With your food processor running, gradually drizzle the egg-milk mixture through the feeding tube until the mixture comes together to form a slightly sticky dough.
- Divide the dough in half. On a lightly floured surface, roll each ball of dough out into a 10" long log. Place logs onto prepared baking sheet(s) and press to flatten slightly.
- Brush each log with a little whole milk then sprinkle with parmesan and additional coarse ground black pepper. Bake in pre-heated oven for 30 minutes, until just golden and firm to the touch. Remove from oven and let cool in pan on a cooling rack for 10 minutes.
- Transfer logs to a cutting board. Using a large sharp knife, carefully cut into 1/2 inch slices. Place slices back on baking sheet with cut side up, about 1/2 inch apart. Bake in 350F oven for 10 minutes, then flip biscotti over and bake for another 10 minutes.
- Remove from oven and place on cooling rack to cool completely.
- Store between waxed paper in airtight containers for one week or freeze for up to one month.
Happy Baking my Friends!