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!
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.