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