A sweet biscotti with a great cup of coffee or tea is a wonderful thing. But a savoury biscotti with a great glass of wine or beer is just as nice! If you haven’t tried a savoury biscotti, you should put it on your list of things to make for the next time you’re entertaining (or just to enjoy at home with a glass of wine).
Parmesan Black Pepper Biscotti
Summary: These savoury biscotti are perfect for nibbling with a glass of wine. They are crunch and flavourful and satisfying.
- 2 cups all-purpose flour
- 1 cup finely grated Parmesan cheese (break out the Parm Regianno for these!)
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. freshly cracked black pepper
- 1/4 tsp. salt
- Pinch of cayenne pepper
- 1/2 cup cold butter, cut into small cubes
- 2 eggs
- 1/2 cup 10% cream or whole milk
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a bowl, whisk together the flour and all but 1 Tbsp. of the Parmesan cheese. Add the baking powder, pepper, salt and cayenne. Whisk to combine. Using a pastry blender (or two knives), cut in butter until mixture resembles coarse meal.
- In a separate bowl, whisk together the eggs with all but 2 tsp. of the cream. Stir into flour mixture to form a smooth dough.
- Divide the dough in half. On a lightly floured surface, roll each ball into a 10-inch long log. Place onto prepared baking sheet, 2 inches apart. Press to flatten slightly.
- Brush with remaining cream and sprinkle with remaining parmesan cheese.
- Bake in the pre-heated 350° oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan set on a cooling rack for 10 minutes.
- Transfer logs to a cutting board. Using a large, sharp knife, cut into 1/2-inch thick slices. Stand slices up on baking sheet, 1/2-inch apart. Bake in 350° oven until almost dry, about 35 minutes.
- Transfer to a rack. Let cool.
- Can be made ahead and stored between waxed paper in an airtight container for 1 week. Can be frozen for up to 1 month.
Prep time: 15 min | Cook time: 55 min | Total time: 1 hour 20 min
Number of servings (yield): 40
Adapted from a Canadian Living recipe