Parmesan and Black Pepper Biscotti

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
  1. Preheat oven to 350F. Line large baking pan (or alternatively, two smaller baking pans) with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from oven and place on cooling rack to cool completely.
  8. Store between waxed paper in airtight containers for one week or freeze for up to one month.  
After sharing this recipe with you, I'm struck by the urge to make another batch of these delicious little treats.... Sunday afternoon activity?!! Enjoy your Sunday whatever you're up to!

Happy Baking my Friends!


  1. Mmm, I love biscotti. This sounds really good, different from the usual sweet kind!

  2. Thanks Katrina - it is definitely a nice change from the sweet biscotti. :) Hope you enjoy!!

  3. Wow! Glad I found this on SRC Facebook page. I am hosting a huge Italian dinner next weekend and was looking for some different stuff. These look perfect!

    1. Awesome!! Let me know how they turn out. We definitely love them. :) Thanks for stopping by!