Parmesan Black Pepper Biscotti
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 61 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | 0 |
| chol | 19 mg |
| sodium | 85 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 3 |
| vit A | 3 |
| folate | 6 |
The crispy crumbly texture and richness of Parmesan in these savoury biscotti make them ideal for nibbling while sipping beer.
Ingredients
- 2 cups all-purpose flour
- 1 cup finely grated Parmesan cheese
- 1-1/2 tsp baking powder
- 1-1/2 tsp cracked pepper
- 1/4 tsp salt
- 1 Pinch cayenne pepper
- 1/2 cup cold butter, cut into small cubes
- 2 eggs
- 1/2 cup 10% cream or milk
Preparation
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.)
Source : Holiday Best: 2008 - on newsstands now!
- Keywords : Bake; Make-Ahead; Snacks; Parmesan;









