Parmesan Black Pepper Biscotti

My love for baking is undeniable, especially when it comes to making Parmesan Black Pepper Biscotti. There’s something incredibly satisfying about creating a treat that’s both savory and crunchy, perfect for pairing with a warm beverage. I remember the first time I made these delightful little snacks; the aroma of freshly ground black peppercorns combined with the rich, nutty scent of Parmigiano-Reggiano filled my kitchen. It felt like a warm hug on a chilly fall day, and I couldn’t help but smile as I watched my family enjoy them. Every bite is a little piece of heaven, and it’s hard to resist reaching back for more. Biscotti have a way of bringing people together, and each piece is a reminder of the love and effort that goes into baking.

Shopping List for Parmesan Black Pepper Biscotti

When it comes to the ingredients for Parmesan Black Pepper Biscotti, quality matters. Each ingredient plays a crucial role in creating the perfect texture and flavor. The key players include the black peppercorns for that delightful kick, the all-purpose flour for structure, and the Parmigiano-Reggiano to give these biscotti their rich flavor. Let’s dive into the specifics!

• Whole Black Peppercorns: 1½ tablespoons
  These provide the distinct peppery flavor that makes the biscotti stand out. Grinding them fresh ensures a pungent aroma and a burst of flavor in every bite.
• All-Purpose Flour: 4 cups
  This is the foundational ingredient for the biscotti. It provides the necessary structure, allowing the biscotti to maintain their shape while baking.
• Baking Powder: 2 teaspoons
  This leavening agent helps the biscotti achieve their perfect texture, ensuring they’re not too dense.
• Salt: 2 teaspoons
  Salt enhances all flavors in the biscotti and balances the richness of the cheese.
• Parmigiano-Reggiano: 4½ ounces (finely grated)
  This cheese adds a nutty, savory depth to the biscotti. Using high-quality cheese elevates the overall flavor profile.
• Cold Unsalted Butter: 1½ sticks
  Cold butter creates a flaky texture, which is important for achieving that perfect crunch.
• Large Eggs: 4
  Eggs bind the ingredients together and help in achieving the right consistency.
• Whole Milk: 1 cup
  This adds moisture to the dough, ensuring that the biscotti aren’t dry.

Making This Parmesan Black Pepper Biscotti

It’s time to get started on these delightful Parmesan Black Pepper Biscotti. The process is simple and enjoyable, and soon you’ll be rewarded with a crunchy, savory treat! Let’s walk through the steps together.

1. Put oven racks in the upper and lower thirds of the oven and preheat it to 350°F. This initial step is crucial to ensure even baking.
2. Pulse the black peppercorns in a grinder until coarsely ground. Freshly ground pepper will provide the best flavor.
3. In a large bowl, whisk together the flour, baking powder, salt, 2 cups of the Parmigiano-Reggiano, and 1 tablespoon of ground black pepper. Blend in the butter with a pastry blender or your fingertips until the mixture resembles coarse meal. This helps to create a flaky texture in the biscotti.
4. In another bowl, whisk 3 eggs with the whole milk and then add to the flour mixture, stirring with a fork until a soft dough forms. The dough should be slightly sticky but manageable.
5. Turn the dough onto a lightly floured surface and quarter it. Using well-floured hands, form each piece into a slightly flattened log that is 12 inches long, about 2 inches wide, and ¾ inch high. Place the logs on 2 ungreased large baking sheets, arranging them about 3 inches apart. This spacing is essential for proper baking.
6. Whisk the remaining egg and brush it over the logs. Sprinkle the tops evenly with the remaining ¼ cup of Parmigiano-Reggiano and ½ tablespoon of ground pepper. This adds a lovely color and flavor to the tops of the biscotti.
7. Bake the logs, rotating the sheets 180 degrees and switching their positions halfway through, until they are pale golden and firm, about 30 minutes total. This step ensures even baking.
8. Cool the logs on the sheets for about 10 minutes before transferring them to a cutting board. This cooling period allows them to firm up just enough for slicing.
9. Reduce the oven temperature to 300°F. Carefully transfer one warm log to a cutting board and cut diagonally into ½-inch-thick slices using a serrated knife. Arrange the slices cut sides down in a single layer on a baking sheet. Repeat with the remaining logs, transferring slices to sheets.
10. Bake the slices, turning them over once, until golden and crisp, which will take about 35 to 45 minutes total. This second baking is what creates the delightful crunch.
11. Cool the biscotti on the baking sheets on racks for about 15 minutes before serving. This cooling time also enhances their texture.

Make It Your Own

There’s always room for creativity when it comes to baking Parmesan Black Pepper Biscotti. Here are some tips to personalize your experience and make these biscotti truly yours!

• Storage: To keep your biscotti fresh, store them in an airtight container. They will stay delicious for up to two weeks, but I doubt they’ll last that long!
• Freezing: Freeze any unbaked logs to have a quick treat ready whenever you want. Just slice and bake from frozen!
• Pairing: Serve these biscotti with a creamy cheese spread or alongside a hearty soup for a complete snack.
• Flavor Tweaks: Experiment with different types of cheese like Gruyère or aged cheddar for varied flavors.
• Herb Infusion: Add dried herbs like thyme or oregano to the dough for an extra layer of flavor.
• Gift Idea: Package them in a decorative box with a note for a thoughtful homemade gift.

What to Serve Alongside Parmesan Black Pepper Biscotti

There are so many delightful ways to enjoy your Parmesan Black Pepper Biscotti. Here are some ideas to consider:

• Cheese Platter: These biscotti make a fantastic addition to a cheese board. Their savory flavor complements soft cheeses beautifully.
• Soup Pairing: Enjoy them alongside a rich, hearty soup. The crunch of the biscotti adds an enjoyable texture contrast.
• Perfect for Parties: Serve them at gatherings with dips or spreads for a savory snack that guests will love.
• Seasonal Treat: These biscuits are perfect for fall, bringing warmth and comfort during chilly evenings.
• Light Lunch: Pair with a light salad for a simple, satisfying meal that still feels special.
• Store Properly: Keep leftover biscotti in a dry place, away from moisture to maintain their crunchiness.

FAQ

Conclusion

In summary, Parmesan Black Pepper Biscotti is a delightful treat that combines the rich flavors of cheese and the warmth of black pepper in a crunchy form. They are perfect for enjoying on their own or pairing with various meals and beverages. I encourage you to give this recipe a try; it’s a simple process that yields wonderful results!

Parmesan Black Pepper Biscotti

These Parmesan Black Pepper Biscotti are the ultimate savory snack you didn't know you needed! Crunchy, cheesy goodness with a hint of pepper is perfect for dipping or enjoying solo. Make them tonight for a delicious treat!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs

Course Appetizers

Cuisine Italian

Servings 60 biscotti

Calories 150 kcal

Equipment

• Whisk
• Blender
• Oven
• Grater
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1.5 tablespoons Whole Black Peppercorns
• 4 cups All-Purpose Flour plus more for dusting
• 2 teaspoons Baking Powder
• 2 teaspoons Salt
• 4.5 ounces Parmigiano-Reggiano finely grated (about 2¼ cups)
• 1.5 sticks Cold Unsalted Butter cut into ½-inch cubes (¾ cup)
• 4 large Eggs
• 1 cup Whole Milk (244ml)

Instructions

 

• 1. Put oven racks in the upper and lower thirds of the oven and preheat it to 350°F.
• 2. Pulse the black peppercorns in a grinder until coarsely ground.
• 3. In a large bowl, whisk together the flour, baking powder, salt, 2 cups of the Parmigiano-Reggiano, and 1 tablespoon of ground black pepper. Blend in the butter with a pastry blender or your fingertips until the mixture resembles coarse meal.
• 4. In another bowl, whisk 3 eggs with the whole milk and then add to the flour mixture, stirring with a fork until a soft dough forms.
• 5. Turn the dough onto a lightly floured surface and quarter it. Using well-floured hands, form each piece into a slightly flattened log that is 12 inches long, about 2 inches wide, and ¾ inch high.
• 6. Whisk the remaining egg and brush it over the logs. Sprinkle the tops evenly with the remaining ¼ cup of Parmigiano-Reggiano and ½ tablespoon of ground pepper.
• 7. Bake the logs, rotating the sheets 180 degrees and switching their positions halfway through, until they are pale golden and firm, about 30 minutes total.
• 8. Cool the logs on the sheets for about 10 minutes before transferring them to a cutting board.
• 9. Reduce the oven temperature to 300°F. Carefully transfer one warm log to a cutting board and cut diagonally into ½-inch-thick slices using a serrated knife.
• 10. Arrange the slices cut sides down in a single layer on a baking sheet. Repeat with the remaining logs.
• 11. Bake the slices, turning them over once, until golden and crisp, which will take about 35 to 45 minutes total.
• 12. Cool the biscotti on the baking sheets on racks for about 15 minutes before serving.

Notes

• Storage: Store any leftover biscotti in an airtight container at room temperature for up to two weeks.
• Freezing: You can freeze the unbaked logs wrapped tightly in plastic wrap for up to a month.
• Serving Suggestions: These biscotti pair beautifully with cheese, charcuterie, or can be enjoyed alone with a cup of coffee or tea.
• Batch Baking: Consider making a double batch; they make great gifts and are perfect for sharing during gatherings.
• Flavor Variations: Feel free to experiment by adding herbs like rosemary or thyme for a different flavor profile.

Keyword easy snack recipe, Italian biscotti, Parmesan biscotti, savory biscotti

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!