Black Pepper Parmesan Biscotti
Savor the irresistible combination of savory and spicy with these Black Pepper Parmesan Biscotti, a sophisticated twist on the classic Italian treat. Infused with the bold flavors of freshly ground black pepper and nutty Parmesan cheese, these biscotti are baked to crispy perfection, making them a delightful addition to your appetizer platter or a unique pairing for soups and salads. With a short prep time of just 15 minutes and straightforward baking instructions, this recipe is perfect for both novice and experienced bakers. Each twice-baked slice boasts a crunchy texture and a subtle kick of heat, perfect for dipping into creamy spreads or enjoying alongside a glass of wine. Elevate your savory snack game with this versatile and elegant treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 0.75 cups Grated Parmesan cheese
- 4 tablespoons Unsalted butter (softened)
- 2 Large eggs
- 2 tablespoons Whole milk
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground black pepper.
In a separate large mixing bowl, beat the softened unsalted butter and grated Parmesan cheese until well combined.
Add the eggs to the butter and Parmesan mixture, one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the dough seems too dry, add 1-2 tablespoons of whole milk until the dough comes together.
On a lightly floured surface, shape the dough into a log approximately 12 inches long and 3 inches wide. Transfer it to the prepared baking sheet.
Bake the log for 25-30 minutes, or until it is firm to the touch and lightly golden. Remove it from the oven and allow it to cool for 10-15 minutes.
Reduce the oven temperature to 300°F (150°C). Using a serrated knife, carefully slice the log into 1/2-inch thick biscotti pieces.
Place the biscotti slices cut-side down on the baking sheet and bake them for an additional 15-20 minutes, flipping them halfway through to ensure even toasting.
Remove the biscotti from the oven and let them cool completely on a wire rack. Serve and enjoy, or store them in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
