Biscotti with Parmesan and Black Pepper
Baking and Desserts • World
Description
Biscotti without a gram of sugar — yet with a recognizable sharp taste of parmesan and pepper. They pair well with red wine — not dessert wine, but a full-bodied, velvety one. However, you can also dip them in a regular homemade chicken broth.
Ingredients
- Green peppercorns 1½ tablespoons
- Wheat Flour 4 cups
- Baking Powder 2 teaspoons
- Salt 2 teaspoons
- Butter 5 oz
- Grated Pecorino Pepato Cheese 5 oz
- Farm fresh eggs 4 pieces
- Milk 1 cup
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grind the black pepper in a coffee grinder.
Step 2
Mix the flour, baking powder, salt, 2 cups of cheese, and 1 tablespoon of black pepper. Add the diced butter and mix well with your fingers until crumbly. Beat 3 eggs and milk together and add to the dough. Knead well.
Step 3
Place the dough on a floured surface and divide it into four parts. Shape each part into thick logs and place them on a parchment-lined baking sheet, spaced apart.
Step 4
Lightly beat the remaining egg and brush it over the dough. Sprinkle with the remaining parmesan and black pepper. Bake for about 30 minutes until golden brown. Let cool slightly for about 10 minutes.
Step 5
Reduce the oven temperature to 300°F.
Step 6
Carefully transfer the warm baked goods to a cutting board and slice them thinly on the diagonal with a sharp knife. Arrange them in a single layer on a parchment-lined baking sheet and return to the oven for about 30–45 minutes until crispy. Cool on the baking sheet for about 15 minutes. Repeat the same process with the remaining biscotti.
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