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Janet in NC

Parmesan Black Pepper Biscotti. Recipe and a question

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Joined: Dec 9, 2005

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Posted to Thread #24703 at 9:56 pm on Jul 17, 2013

I made these today to take on vacation. I like them but would prefer them a little more crunchy. Can I leave out an egg (two?) without altering the other ingredients? Any other ideas?

Parmesan Black Pepper Biscotti Gourmet, Dec. 2006

Makes 5-6 dozen ( I got about 3 dozen)

1 1/2 T whole black peppercorns coarsely ground (I used a mixture of them)
4 C flour
2 t salt
2 t baking powder
4 1/2 oz Parmigiano-Reggiano, grated (2 1/4 C)
1 1/2 sticks cold, unsalted butter cut in 1/2" cubes
4 large eggs
1 C whole milk (I used 2%)
Put oven racks in the upper and lower thirds of oven and preheat to 350.
Whisk together flour, baking powder, salt, 2 C cheese and 1 T of the pepper (I used a Cuisinart). Blend in the butter until mixture resembles coarse meal. Whisk 3 eggs with milk, add to flour mixture stirring with a fork until soft dough forms. Turn out dough on lightly floured surface and quarter dough. Form each piece into a slightly flattened 12" log (about 2" wide and 3/4 high). Transfer logs to ungreased baking sheets (I used parchment paper) placing them about 3" apart. Whisk remaining egg and brush over logs, sprinkle tops with remaining 1/4 C cheese and 1/2 T pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking until logs are pale golden and firm, about 30 min. Cool logs for 10 min

Reduce oven to 300. Transfer logs to cutting board and cut diagonally with serrated knife into 1/2" thick slices. Stand slices up on baking sheets and bake until golden and crisp, 35-45 min total. Cool.

They will keep in airtight container at room temp for 2 weeks.

note: recipe said to put them flat for the second baking and turn them over half way through. I tried that with one sheet. No difference from the standing up one and standing up is easier :)


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