Recipes, Recipes - Wine Bar

Parmesan Black Pepper Biscotti

Yield 5 to 6 Dozen

1.5 T whole black peppercorns
4 C all purpose flour
2 T baking powder
2 t salt
2.25 C finely grated parmesan cheese (4.5 ounces)
– putting 1/4 C aside
1.5 sticks cold unsalted butter cut into 1/2 inch cubes
4 large eggs (3 for biscotti, 1 for glazing)
1 C whole milk

Preheat oven to 350. Pulse peppercorns in grinder until coarsely ground. Put aside 1/2 T aside to sprinkle on biscotti logs for baking. Whisk together flour, baking powder, salt, 2 C cheese and 1 T pepper into kitchen aid bowl. Using the paddle, add the chilled butter, and mix until mixture resembles coarse meal. Whisk 3 eggs with milk and add. Mix only until dough comes together. Divide dough, and roll into 15 inch logs on a lightly floured surface. Place 4 logs on parchment lined baking sheet. Whisk remaining egg and brush some over logs, sprinkle the logs with the remaining 1/4 C cheese and 1/2 T pepper. Bake, rotating cookies for about 30 minutes until golden and firm. Cool about 10 minutes and cut diagonally into 1/2 inch slice. Reduce oven to 300. Bake the slices, turning over once, until golden and crisp. 25 to 30 more minutes.