Parmesan Black Pepper Biscotti
Parmesan Black Pepper Biscotti
ingredients
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
method
In a bowl, whisk together the flour, all but 1 Tbsp. of the cheese, the baking powder, pepper, salt and cayenne. Using a pastry blender (or two knives), cut in butter until mixture resembles coarse meal.
In a separate bowl, whisk eggs with all but 2 tsp. of the cream. Stir into flour mixture to form a smooth dough.
Divide dough in half. On a lightly floured surface, roll each ball into a 10-inch long log. Place on a parchment paper lined baking sheet, 2 inches apart. Press to flatten slightly.
Brush with remaining cream and sprinkle with remaining parmesan cheese.
Bake in a 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.
Makes 40 cookies (61 calories per cookes)
Adapted from a Canadian Living recipe
http://www.fortysomething.ca/2008/11/parmesan_black_pepper_biscotti.php