Yep, that’s right, I said savory Parmesan & Black Pepper Biscotti! It’s hard to think about biscotti being anything other than a sweet hard cookie, sometimes dipped in chocolate and often enjoyed dipped in tea or coffee. If you can wrap your mind around the thought of biscotti being savory, this delicious cookie is for you!
I had recently heard multiple rumblings of savory biscotti. I was intrigued but didn’t really have a need for 5-6 dozen cookies kicking around the house. Then the San Francisco 49ers secured a place in the NFC Championships and a football party hit the calendar. Score! I hit the kitchen with hopes this different take on an ol’ favorite will score a touchdown! The aroma wafting from the oven while baking this biscotti was amazing! The richness of the parmesan and the spicyness of black pepper tickled my nose and sparked great curiosity. It also made my stomach growl! 😉
Parmesan & Black Pepper Biscotti
(adapted from epicurious.com)
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 ounces Parmesan, finely grated (2 1/4 cups)
1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milkPut oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Pulse peppercorns in spice or coffee grinder until coarsely ground.
Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender until mixture resembles a coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to two parchment lined, large baking sheets, arranging logs about 3 inches apart.
Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
Reduce oven temperature to 300°F.
Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
Although I wouldn’t suggest dipping this biscotti in tea, coffee or even a glass of milk, I will say it would be absolutely fabulous served with a glass of wine, cold beer or dipped in a hot bowl of Tomato Bisque. This recipe is a must try!
GOOOOOOOOOOOOOOOOOOOOOOOOOOO San Francisco 49ers!! 🙂
Nice! I have been priming up to make these after my experience last weekend with cheddar & cayenne biscotti (yum!). I am glad to hear first-hand that these are as delicious as they sound. I totally buying some Parmesan today!
I thought these were delicious! My first thought was that I now need to find a good Tomato Bisque recipe to serve them with. Unfortunately, they weren’t as big of a hit as I was hoping at the football party yesterday. I don’t know if it was because there were so many other yummy things to graze, or if it was because it’s hard to think of what is usually a sweet cookie, as savory. I still think they’re a must try! Your cheddar & cayenne biscotti is next on my list! 🙂