Parmesan Black Pepper Biscotti Parmesan Black Pepper Biscotti

Author: Canadian Living

  • Portion size 40 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010



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.

Nutritional facts Per biscotti: about

  • Sodium 85 mg
  • Protein 2 g
  • Calories 61.0
  • Total fat 4 g
  • Cholesterol 19 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g


  • Iron 3.0
  • Folate 6.0
  • Calcium 4.0
  • Vitamin A 3.0
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Parmesan Black Pepper Biscotti