Black Pepper Parmesan Biscotti Recipes

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PARMESAN BLACK PEPPER BISCOTTI



Parmesan Black Pepper Biscotti image

When you have an event, such as a wedding or banquet, and there are courses to the meal, this biscotti is a delicious variation for the bread service course. Very good dipped in pasta sauces. Special Equipment: Electric spice grinder (a hand-held pepper mill may be used if you don't have an electric grinder).

Provided by S I

Categories     Other Appetizers

Time 1h15m

Number Of Ingredients 8

1 1/2 Tbsp peppercorns, whole black
4 c all purpose flour
2 tsp baking powder
2 tsp salt
2 1/4 c parmigiano-reggiano cheese, finely grated
3/4 c cold unsalted butter, cut into 1/2 inch cubes
4 large eggs
1 c whole milk

Steps:

  • 1. Put oven racks in upper and lower thirds of oven, and preheat the oven to 350 degrees F. Pulse peppercorns in grinder until coarsely ground. In a large bowl, whisk together the flour, baking powder, salt, 2 c. cheese, and 1 T. ground black pepper. Blend in the butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with the milk and add to the flour mixture, stirring with a fork until a soft dough forms.
  • 2. Turn dough out onto a lightly floured surface and quarter the 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 ungreased large baking sheets, arranging logs about 3 inches apart.
  • 3. Whisk the remaining egg and brush some over the logs, then sprinkle tops of logs evenly with the remaining 1/4 c. cheese and 1/2 T. fresh ground pepper. Bake, rotating the sheets 180 degrees & switching position of the sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Remove from the oven. Transfer the logs to wire racks and cool them down to warm, about 10 minutes.
  • 4. Reduce the oven temperature to 300 degrees F. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange the slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring the slices to the baking sheets. Bake, turning over once, until golden and crisp, about 35-45 minutes total. Cool biscotti on the baking sheets on racks, for about 15 minutes.
  • 5. * Biscotti will keep in an airtight container, at room temperature, for 2 weeks.

PARMESAN BLACK-PEPPER BISCOTTI



Parmesan Black-Pepper Biscotti image

Categories     Cheese     Egg     Bake     Christmas     Cocktail Party     Parmesan     Gourmet

Yield Makes 5 to 6 dozen biscotti

Number Of Ingredients 10

1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 ounces Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk
Special Equipment
an electric coffee/spice grinder

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Pulse peppercorns in grinder until coarsely ground.
  • Whisk together flour, baking powder, salt, 2 cups 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.
  • 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.

PARMESAN BLACK PEPPER BISCOTTI



Parmesan Black Pepper Biscotti image

A savory version of the classic Italian biscuit

Provided by Michelle

Categories     Snack

Time 2h

Number Of Ingredients 8

1½ Tablespoons whole black peppercorns
4 cups all-purpose flour (plus more for dusting)
2 teaspoons baking powder
2 teaspoons salt
4½ ounces Parmigiano-Reggiano (finely grated (2¼ cups))
1½ sticks cold unsalted butter, cut into ½-inch cubes ((¾ cup))
4 large eggs
1 cup whole milk

Steps:

  • 1. Put oven racks and upper and lower thirds of oven and preheat oven to 350°F.
  • 2. Pulse peppercorns in grinder until coarsely ground.
  • 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.
  • 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.
  • 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.
  • 6. Reduce oven temperature to 300°F.
  • 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.

Nutrition Facts : Calories 66 kcal, Carbohydrate 6 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 118 mg, ServingSize 1 serving

PARMESAN BLACK PEPPER BISCOTTI



Parmesan Black Pepper Biscotti image

A great savoury afternoon snack.

Categories     Italy

Time 1h40m

Number Of Ingredients 9

1 tablespoon cracked black pepper
2 tablespoons chopped fresh rosemary
2 cups all-purpose flour plus additional for dusting
1 teaspoons baking powder
1 teaspoons Salt
1 cup grated parmesan cheese
3/8 cup cold unsalted butter
2 in eggs
1/2 cup whole milk

Steps:

  • Preheat oven to 350°F.
  • Whisk together flour, baking powder, salt, cheese, rosemary and black pepper in a large bowl. Blend in butter on pulse until mixture resembles coarse meal. Add 1.5 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 break into two even parts. Flour hands and form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer to baking sheet.
  • Brush remaining egg and brush over logs, then sprinkle tops of logs evenly with a bit of cheese and ground pepper. Bake 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 warm logs to a cutting board and cut diagonally into 1/2-inch-thick slices. Arrange slices, cut sides down, in one layer on a baking sheet. 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 212 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 455 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

PARMESAN BLACK PEPPER BISCOTTI



Parmesan Black Pepper Biscotti image

Make and share this Parmesan Black Pepper Biscotti recipe from Food.com.

Provided by Az B8990

Categories     High In...

Time 1h30m

Yield 40 biscotti, 40 serving(s)

Number Of Ingredients 9

2 cups all purpose flour
1 cup parmesan cheese, finely grated
1 1/2 teaspoons baking powder
1 1/2 teaspoons cracked black pepper
1/4 teaspoon salt
1 pinch cayenne pepper
1/2 cup cold salted butter, cut into small cubes
2 eggs
1/2 cup 10% cream or 1/2 cup milk

Steps:

  • In bowl, whisk together flour, all but 1 tbsp of the cheese, baking powder, black pepper, salt, and cayenne.
  • Using pastry blender or 2 knives, cut in butter until mixture resembles course meal.
  • In separate bowl, whisk eggs with all but 2 tsp 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 log.
  • Place logs, 2 inches apart, on parchment lined baking sheet; press to flatten slightly.
  • Brush with remaining cream; sprinkle with remaining cheese.
  • Bake in 350F oven until ligh 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 thick slices. Stand slices up, 1/2 inch apart, on baking sheets.
  • Bake in 350F oven until almost dry, about 35 minutes. Transfer to racks. Let cool.

Nutrition Facts : Calories 61.8, Fat 3.7, SaturatedFat 2.2, Cholesterol 20, Sodium 87.6, Carbohydrate 5.1, Fiber 0.2, Sugar 0.1, Protein 2

BLACK PEPPER PARMESAN BISCOTTI



Black Pepper Parmesan Biscotti image

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

1 1/2 tablespoons fresh cracked black peppercorns
4 cups all-purpose flour, plus additional
all-purpose flour, for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 ounces parmigiano-reggiano cheese, finely grated (2 1/4 cups)
3/4 cup butter, cold & unsalted & cut into 1/2-inch cubes
4 large eggs
1 cup whole milk

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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