Black Peppercorn Romano Cheese Biscotti
Elevate your snack game with these savory Black Peppercorn Romano Cheese Biscotti – a bold, cheesy twist on the classic Italian treat. Infused with the sharp, nutty flavor of grated Romano cheese and the warm spice of freshly cracked black peppercorns, these twice-baked delights offer a perfect balance of crunch and zest. Crafted with simple pantry staples, this recipe comes together effortlessly in just over an hour, making it an ideal make-ahead option for entertaining or gifting. Serve these savory biscotti alongside a creamy dip, a warm bowl of soup, or a glass of wine for an elegant appetizer or a sophisticated snack. Whether you're hosting a dinner party or indulging in a mid-day nibble, these crispy, flavor-packed biscotti will leave an impression. Perfect for those seeking unique, savory baked goods, this recipe is a must-try!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 teaspoons Ground black peppercorns (freshly cracked)
- 0.5 cup Romano cheese (grated)
- 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 large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and freshly cracked black peppercorns.
Add the grated Romano cheese to the dry ingredients and mix until evenly distributed.
In a separate bowl, cream the softened butter until smooth. Beat in the eggs, one at a time, until fully combined, followed by the milk.
Gradually add the wet mixture to the dry ingredients, stirring until a soft, cohesive dough forms. If the dough feels sticky, lightly flour your hands to manage it.
Transfer the dough to the prepared baking sheet and shape it into a log approximately 10 inches long and 3 inches wide.
Bake in the preheated oven for 25–30 minutes, or until the log is firm to the touch and lightly golden. Remove from the oven and allow it to cool for 10 minutes.
Using a sharp serrated knife, slice the log diagonally into 1/2-inch thick pieces.
Place the biscotti slices cut side down on the parchment-lined baking sheet. Bake for an additional 12–15 minutes, then flip each piece and bake for another 12–15 minutes or until crisp and golden brown.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 3348 mg | 146% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.3 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1341 mg | 103% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 569 mg | 12% | |
*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.
