Parmesan Black Pepper Biscotti
3 people added this to their Recipe Box
This recipe makes 40 biscotti servings
Nutritional Info |
|
|---|---|
| Per biscotti: about | - |
| cal | 6161 cal |
| pro | 2 g2g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 5 g5g carb |
| fibre | 00 fibre |
| chol | 19 mg19mg chol |
| sodium | 85 mg85mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 33 iron |
| vit A | 33 vit A |
| folate | 66 folate |
- Preparation time: 15 minutes Stand: 10 minutes
- Total time : 65 minutes
Ingredients
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1 cup finely grated Parmesan cheese 1 cup finely grated Parmesan cheese
- 1-1/2 tsp baking powder 1-1/2 tsp baking powder
- 1-1/2 tsp cracked black pepper 1-1/2 tsp cracked black pepper
- 1/4 tsp salt 1/4 tsp salt
- 1 pinch cayenne pepper 1 pinch cayenne pepper
- 1/2 cup cold salted butter , cut in small cubes1/2 cup cold salted butter, cut in small cubes
- 2 eggs 2 eggs
- 1/2 cup 10% cream 1/2 cup 10% cream or milk
Preparation
In bowl, whisk together flour, all but 1 tbsp (15 mL) of the cheese, baking powder, black 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 half into 10-inch (25 cm) log. Place logs, 2 inches (5 cm) apart, on parchment paper–lined baking sheets; 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 pans on racks 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 sheets. Bake in 350°F (180°C) oven until almost dry, about 35 minutes. Transfer to racks; let cool.
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 half into 10-inch (25 cm) log. Place logs, 2 inches (5 cm) apart, on parchment paper–lined baking sheets; 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 pans on racks 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 sheets. Bake in 350°F (180°C) oven until almost dry, about 35 minutes. Transfer to racks; let cool.
Source : Canadian Living Holiday Cookbook: Fall 2010
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