Parmesan Black Pepper Biscotti
190 people added this to their Recipe Box
The crispy crumbly texture and richness of Parmesan in these savoury biscotti make them ideal for nibbling while sipping beer.
Servings: 40 cookies
Ingredients:
Parmesan Black Pepper Biscotti
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per cookie: about | - |
| cal | 61 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | trace |
| chol | 19 mg |
| sodium | 85 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 3% |
| vit A | 3% |
| folate | 6% |
Suggested Recipes
-
2 cups (500 mL) all-purpose_flour
1 cup (250 mL) finely grated parmesan cheese
1-1/2 tsp (7 mL) each baking powder and cracked black pepper
1/4 tsp (1 mL) salt
Pinch cayenne_pepper
1/2 cup (125 mL) cold butter, cut_into small cubes
2 eggs
1/2 cup (125 mL) 10% cream or milk
Preparation:
In bowl, whisk together flour, all but 1 tbsp (15 mL) of the cheese, the baking powder, pepper, salt and cayenne. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. In separate bowl, whisk eggs with all but 2 tsp (10 mL) of the cream; stir into flour mixture to form smooth dough.
Divide dough in half. On lightly floured surface, roll each into 10-inch (25 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined or greased baking sheet; press to flatten slightly.
Brush with remaining cream; sprinkle with remaining cheese. Bake in 350°F (180°C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using chef's knife, cut into 1/2-inch (1 cm) thick slices. Stand slices up, 1/2 inch (1 cm) apart, on baking sheet. Bake in 350°F (180°C) oven until almost dry, about 35 minutes. Transfer to rack; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Divide dough in half. On lightly floured surface, roll each into 10-inch (25 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined or greased baking sheet; press to flatten slightly.
Brush with remaining cream; sprinkle with remaining cheese. Bake in 350°F (180°C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using chef's knife, cut into 1/2-inch (1 cm) thick slices. Stand slices up, 1/2 inch (1 cm) apart, on baking sheet. Bake in 350°F (180°C) oven until almost dry, about 35 minutes. Transfer to rack; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Additional Information
-
This recipe is part of Canadian Living's 50-Day Holiday Countdown. Don't miss a day of our exclusive holiday recipes, baking tips, decorating ideas and more. Sign up today! >>
Already a member of My CL? Just sign in to your My CL account and update your Profile page to include Canadian Living's 50-Day Holiday Countdown.
Source
Holiday Best: 2008 - on newsstands now!
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »