Parmesan And Cracked Black Pepper Biscotti Recipes

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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

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

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.

BLACK PEPPER BISCOTTI



Black Pepper Biscotti image

Provided by Jennifer Flanagan

Categories     Cookies     Liqueur     Mixer     Dairy     Egg     Breakfast     Brunch     Bake     Picnic     New Year's Day     Lemon     Shower     Bon Appétit

Yield Makes about 42

Number Of Ingredients 11

4 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon cracked black peppercorns
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons Grand Marnier
1 1/2 tablespoons grated lemon peel
2 teaspoons vanilla extract
4 large eggs
Powdered sugar

Steps:

  • Line large baking sheet with parchment paper. Mix first 4 ingredients in medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Grand Marnier, lemon peel and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
  • Preheat oven to 350°F. Sprinkle powdered sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
  • Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on racks. (Can be made 3 days ahead. Store airtight.)

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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