Parmesan Black Pepper Biscotti

The first time I made Parmesan Black Pepper Biscotti, I was captivated by the delightful aroma that filled my kitchen. As I rolled the logs of dough and prepared to bake them, memories of family gatherings and holiday celebrations flooded my mind. The combination of fresh black peppercorns and rich Parmigiano-Reggiano brings a unique twist to the traditional biscotti, making them perfect for any occasion. These treats are not just for dessert; they pair wonderfully with soups or a glass of wine, making them a versatile snack. Friends and family can’t resist grabbing a piece whenever I make them. Every bite is a savory explosion, and I love sharing them during cozy evenings or festive gatherings. Whether dunked in a warm bowl of soup or enjoyed on their own, Parmesan Black Pepper Biscotti always leaves a lasting impression.

What to Gather for Parmesan Black Pepper Biscotti

When it comes to the ingredients for Parmesan Black Pepper Biscotti, each one plays a crucial role in the final product. The combination of all-purpose flour and baking powder provides the structure, while the butter adds richness. Parmigiano-Reggiano is the star ingredient, contributing a savory depth that elevates the biscotti. The black peppercorns offer a wonderful kick, making these biscuits a flavorful treat.

• 1½ tablespoons whole black peppercorns: Freshly ground, they add a spicy note that complements the cheese.
• 4 cups all-purpose flour, plus more for dusting: The base for the biscotti, providing structure and texture.
• 2 teaspoons baking powder: Helps the biscotti rise and achieve the perfect crunch.
• 2 teaspoons salt: Enhances the flavors of the other ingredients.
• 4½ ounces Parmigiano-Reggiano, finely grated: The key flavor component, adding a rich, cheesy taste.
• 1½ sticks cold unsalted butter, cut into ½-inch cubes: Adds richness and helps achieve a tender texture.
• 4 large eggs: Binds the ingredients together and adds moisture.
• 1 cup whole milk: Provides additional moisture and richness.

Making This Parmesan Black Pepper Biscotti

Creating Parmesan Black Pepper Biscotti is a delightful experience that fills your kitchen with mouthwatering aromas. Follow these simple steps to make your own delicious batch. It’s an enjoyable process, and the end result is worth every minute.

1. Put oven racks in the upper and lower thirds of your oven and preheat it to 350°F. This preparation ensures even baking for your biscotti.
2. In a grinder, pulse the black peppercorns until they are coarsely ground. Freshly ground pepper will provide the best flavor, so take your time with this step.
3. In a large bowl, whisk together the flour, baking powder, salt, 2 cups of the cheese, and 1 tablespoon of the ground black pepper. This mixture is the base of your biscotti, so ensure it’s well combined.
4. Blend in the butter using a pastry blender or your fingertips until the mixture resembles coarse meal. You want a crumbly texture that holds together when pressed.
5. In a separate bowl, whisk together 3 eggs with the milk. Add this mixture to the flour mixture, stirring with a fork until a soft dough forms. Don’t overmix; just combine until it comes together.
6. Transfer the dough onto a lightly floured surface and divide it into four quarters. Using well-floured hands, shape each piece into a slightly flattened log, about 12 inches long and 2 inches wide. This shaping is essential for the classic biscotti form.
7. Carefully transfer the logs to 2 ungreased large baking sheets, spacing them about 3 inches apart to allow for expansion while baking.
8. Whisk the remaining egg and brush some over the logs. Then, sprinkle the tops with the remaining ¼ cup of cheese and ½ tablespoon of ground pepper. This will create a beautiful and flavorful crust on the biscotti.
9. Bake the logs, rotating the sheets 180 degrees and switching their positions halfway through baking. Bake until the logs are pale golden and firm, which should take about 30 minutes. Allow the logs to cool for about 10 minutes on the sheets.
10. Reduce the oven temperature to 300°F. Carefully transfer one warm log to a cutting board. With a serrated knife, cut the log diagonally into ½-inch-thick slices. Be gentle to maintain the shape of the slices.
11. Arrange the slices, cut sides down, in a single layer on a baking sheet. Repeat with the remaining logs, ensuring all slices are spaced out properly.
12. Bake the slices, turning them over once, until they are golden and crisp, which should take about 35 to 45 minutes. Once done, cool the biscotti on the baking sheets on racks for about 15 minutes.

Pro Tips and Tweaks

When making Parmesan Black Pepper Biscotti, consider these handy tips to ensure your baking experience is smooth and enjoyable. After all, a little extra care goes a long way!

• Storage: To keep your biscotti fresh, store them in an airtight container at room temperature. They can last up to two weeks while maintaining their crunchiness.
• Freezing: You can freeze the baked biscotti! Just place them in a freezer-safe bag, and they will remain good for about three months. Thaw them at room temperature when you’re ready to enjoy.
• Experiment with Flavors: Don’t hesitate to try different cheeses or herbs in your biscotti. Adding herbs like rosemary or oregano can introduce a delightful twist.
• Doneness: Check for doneness by gently pressing the biscotti; they should feel firm and sound hollow when tapped.
• Serving Suggestions: Serve these biscotti alongside a rich soup or with a platter of cheeses and meats.

How to Serve Parmesan Black Pepper Biscotti

Serving Parmesan Black Pepper Biscotti is as delightful as making them. Here are some creative ideas to enjoy these flavorful treats:

• With Soup: These biscotti pair well with a variety of soups, especially creamy vegetable and tomato soups. Dip them in for added texture and flavor.
• Cheese Platters: Arrange them on a cheese board alongside rich cheeses, olives, and cured meats for a savory appetizer spread.
• Afternoon Snack: Enjoy them with a cup of coffee or tea for a simple yet satisfying afternoon break.
• Gift Ideas: Package them in a decorative box or jar and give them as a thoughtful homemade gift for friends and family.
• Holiday Parties: Serve them at holiday gatherings as a unique snack that’ll impress your guests with their savory flavor.
• Storage Tips: If you have leftovers, keep them in an airtight container to maintain their crispiness.

FAQ

Conclusion

Parmesan Black Pepper Biscotti are not just another snack; they are a flavorful experience that brings joy to every occasion. With their irresistible crunch and savory flavor, these biscotti are sure to become a favorite in your home. I encourage you to give this recipe a try—you won’t regret it!

Parmesan Black Pepper Biscotti

The ultimate savory treat, Parmesan Black Pepper Biscotti are crispy, cheesy delights perfect for snacking or serving with soups. With their unique flavor profile and easy preparation, they're a must-try for any gathering!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs

Servings: 60 biscotti

Course: Appetizers

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 tablespoons Whole black peppercorns
• 4 cups All-purpose flour plus more for dusting
• 2 teaspoons Baking powder
• 2 teaspoons Salt
• 4.5 ounces Parmigiano-Reggiano finely grated
• 1.5 sticks Cold unsalted butter cut into ½-inch cubes
• 4 large Eggs
• 1 cup Whole milk

Equipment

• Oven
• Grater
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Blender
• Wooden Spoon
• Whisk

Method

 

1. Put oven racks in the upper and lower thirds of your oven and preheat it to 350°F.
2. In a grinder, pulse the black peppercorns until they are coarsely ground.
3. In a large bowl, whisk together the flour, baking powder, salt, 2 cups of the cheese, and 1 tablespoon of the ground black pepper.
4. Blend in the butter using a pastry blender or your fingertips until the mixture resembles coarse meal.
5. In a separate bowl, whisk together 3 eggs with the milk. Add this mixture to the flour mixture, stirring with a fork until a soft dough forms.
6. Transfer the dough onto a lightly floured surface and divide it into four quarters.
7. Carefully transfer the logs to 2 ungreased large baking sheets, spacing them about 3 inches apart.
8. Whisk the remaining egg and brush some over the logs.
9. Bake the logs, rotating the sheets 180 degrees and switching their positions halfway through baking.
10. Reduce the oven temperature to 300°F. Carefully transfer one warm log to a cutting board and cut the log diagonally into ½-inch-thick slices.
11. Arrange the slices, cut sides down, in a single layer on a baking sheet.
12. Bake the slices, turning them over once, until they are golden and crisp.

Notes

• Storage: Store your biscotti in an airtight container at room temperature. They can last up to two weeks, maintaining their crispiness.
• Freezing: Biscotti freeze well! Place them in a freezer-safe bag, and they can last up to three months. Thaw at room temperature before serving.
• Flavor Variations: Feel free to experiment with other cheeses or herbs for a unique twist. Adding dried herbs or even spices can change the flavor profile.
• Doneness Test: The biscotti are done when they feel firm to the touch and are golden in color. Don't rush the cooling process; it's crucial for achieving the right texture.
• Perfect Pairings: These biscotti pair wonderfully with a cup of coffee or tea, making them an ideal afternoon snack.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!