Parmesan Black Pepper Biscotti

The crispy crumbly texture and richness of Parmesan in these savory biscotti make them ideal for nibbling while sipping beer.

This is a recipe I got from Canadian Living Holiday Issue Fall 2008

Makes about 40 Biscotti

Parmesan Black Pepper Biscotti

 

 

 

 

 

 

 

 

Ingredients

  • 2                     cups all purpose flour                   500ml
  • 1                     cup  finely grated parmesan
  •                        cheese                                          250m
  • 1-1/2               tsp baking powder                            7ml
  • 1-1/2               tsp cracked black pepper                 7ml    
  • 1/4                  tsp  salt                                             1ml
  • Pinch              cayenne Pepper
  • 1/2                  cup cold butter, cut into                125ml
  •                        small cubes
  • 2                     eggs
  • 1/2                  cup half and half                           125ml 

Directions:

  1. In a Bowl, whisk together flour, all but 1 tbsp of the cheese, the baking powder, pepper, salt and cayenne.  Using pastry blender or 2 knives, cut in butter until  mixture resembles coarse bread crumbs.  In a separate bowl, whisk eggs with all but 2 tsp of the half and half; stir into flour mixture to form smooth dough.
  2.  
  3. Divide dough in half.  On lightly floured surface, roll each into 10 inch (25cm) long log, 2 inches (5cm) apart, on parchment paper-lined or greased baking sheet; press to flatten slightly.
  4.  
  5. Brush with remaining cream; sprinkle with remaining cheese.  Bake in 300 degree F (180 degree C) oven until light golden and just firm to the touch, about 30 minutes.  Let cool on pan on rack for 10 minutes.
  6.  
  7. Transfer logs to cutting board.  Using chef’s knife, cut into 1/2-inch (1cm) thick slices.  Stand slices up, 1/2 inch (1cm) apart on baking sheet.  Bake in 325 degrees F (180degrees C) oven until almost dry, about 35 minutes.  Transfer to rack ; let cool. 
  8.  

Store layered between wax paper in airtight container for up to 1 week or freeze for up to 1 month.

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