There are many varieties of biscotti, mainly on the sweet side, which are perfect for dunking in hot coffee or even cocoa. For a new twist on an old favorite, try these Black Pepper Parmesan Biscotti; the recipe is courtesy of Edible Upcountry magazine. No need to dunk these biscotti. They pair well with soup, chili, or even as croutons for your salad. The recipe is below. Hope you’ll give them a try. ~See ya around the kitchen … Barbara
Black Pepper Parmesan Biscotti
1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
2 1/2 cups Parmigiano-Reggiano, finely grated
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
4 large eggs, divided
1 cup whole milk
1. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
2. Crush peppercorns with mortar and pestle until coarsely ground, or blast in a spice grinder.
3. Whisk together flour, baking powder, salt, 2 1/4 cups cheese and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender until mixture resembles coarse meal. In a small bowl, whisk 3 eggs with milk; add to flour mixture, stirring with a fork until a soft dough forms.
4. Divide dough into quarters. 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 2 ungreased baking sheets, about 3 inches apart.
5. Whisk remaining egg and brush over logs, then sprinkle tops with remaining ¼ cup cheese and ½ tablespoon ground pepper. Bake until logs are pale golden and firm, about 30 minutes. Cool on sheets on a rack until warm, about 10 minutes.
6. Reduce oven temperature to 300°F.
7. 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, 10 minutes. Cool biscotti on baking sheets on racks.
Recipe courtesy of Edible Upcountry magazine.