BLACK PEPPER PARMESAN BISCOTTI
Plan to have these for noshing with smoked salmon & a bit of bubbly on Christmas eve! Measure peppercorns whole then grind for recipe. From Gourmet magazine 12/06 - serving size based on 4 crisps a serving - likely too low for my crew!
Provided by Busters friend
Categories Breads
Time 1h30m
Yield 5-6 dozen, 15 serving(s)
Number Of Ingredients 9
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl.
- Blend in butter until mixture resembles coarse meal.
- Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
- Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high).
- Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
- Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper.
- Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
- Reduce oven temperature to 300°F.
- Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets.
- Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
Nutrition Facts : Calories 268, Fat 13.7, SaturatedFat 8.1, Cholesterol 88.6, Sodium 595.1, Carbohydrate 26.7, Fiber 0.9, Sugar 1.1, Protein 9
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