A savory version of the classic Italian biscuit
Ingredients:
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1½
Tablespoonswhole black peppercorns
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4
cupsall-purpose flour(plus more for dusting)
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2
teaspoonsbaking powder
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2
teaspoonssalt
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4½
ouncesParmigiano-Reggiano(finely grated (2¼ cups))
-
1½
stickscold unsalted butter, cut into ½-inch cubes((¾ cup))
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4
large eggs
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1
cupwhole milk
Directions:
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1. Put oven racks and upper and lower thirds of oven and preheat oven to 350°F.
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2. Pulse peppercorns in grinder until coarsely ground.
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3. Whisk together flour, baking powder, salt, 2 cups of the cheese, and 1 Tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
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4. Turn dough 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 ¾-inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
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5. Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining ¼ cup cheese and ½ 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.
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6. Reduce oven temperature to 300°F.
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7. Carefully transfer one warm log to a cutting board and cut diagonally into ½-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.
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it looks sooooo yummy! I’m gonna try it! thanks for the recipe! :D
I tried these a couple of weeks ago, and they were incredible. I had never made a biscotti, and these were wonderful. I took them to work to give to some coworkers and friends because I couldn’t keep them in my house for fear of eating the entire batch all by myself.
Well doesn’t this sound awesome.
Oh no! Savoury biscotti sounds dangerous!! Must save the recipe.
This would be a really nice substitute for the ubiquitous garlic bread served with Italian food or just nice to dunk in a warm bowl of soup. Great recipe!
can’t wait to make these…i love making biscotti. my now 97-year-old neighbor shared a recipe with me many years ago, and i’ve been churning them out ever since. i will make these and surprise her with a batch. thanks!
I have been in the mood to make some savory biscotti lately. I like the parmesan black pepper idea. I had been thinking about using cheese and herbs. Yours look wonderful!
I made my first batch of biscottis this year and I can’t get over how your savory recipe is literally making my mouth water.
I have never tasted a biscotti before, looks like I am missing out on something really nice. Would love to give this one a try sometime soon!
Love this idea! And, your picture just brought back a lot of memories. My mom used to have a pitcher in that same pattern as your plate. :)
I have never had non-sweet biscotti. Nice concept and makes sense. I have never thought about it before.
what a great sounding recipe. sounds like a biscotti version of a really good wine biscuit.
Those look really tasty. A savory biscotti is a great idea! I’m making this one soon
I have never eaten a savory biscotti, but these look yummy. I’m printing out the recipe as I type!
I feel like I fall into a sugar coma everytime I bake. Everytime I try to stop myself, I end up making something anyway. It’s like an addiction! I’ve never tried biscotti before, but a savory one sounds like a nice twist because sometimes, there is such a thing as too much sugar!