Parmesan Black-Pepper Biscotti

Name: Parmesan Black-Pepper Biscotti
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 60
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons baking powder; 2 Tbsps whole black peppercorns; 4 larges eggs; 532 milliliters 1/2 ounces Parmigiano-Reggiano, finely grated; 2 teaspoons salt; 177 milliliters 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes; 237 milliliters whole milk

The recipe Parmesan Black-Pepper Biscotti is ready in approximately 5 hours and is definitely a spectacular gluten free and primal option for lovers of Mediterranean food. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 43 calories. This recipe serves 60. Head to the store and pick up butter, parmigiano-reggiano, milk, and a few other things to make it today.

Instructions

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Equipment you will use

Oven

Pulse peppercorns in grinder until coarsely ground.

Ingredients you will need

Peppercorns

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.

Ingredients you will need

Ground Black Pepper

Baking Powder

Butter

Cheese

All Purpose Flour

Salt

Equipment you will use

Blender

Whisk

Bowl

Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.

Ingredients you will need

Dough

All Purpose Flour

Egg

Milk

Equipment you will use

Whisk

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).

Ingredients you will need

Dough

Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Ground Black Pepper

Cheese

Egg

Equipment you will use

Whisk

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.

Equipment you will use

Oven

Reduce oven temperature to 300°F.

Equipment you will use

Oven

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.

Equipment you will use

Serrated Knife

Cutting Board

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.

Ingredients you will need

Biscotti

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

2teaspoons

baking powder 2Tbsps

whole black peppercorns 4larges

eggs 532milliliters

1/2 ounces Parmigiano-Reggiano, finely grated 2teaspoons

salt 177milliliters

1/2 sticks cold unsalted butter, cut into 1/2-inch cubes 237milliliters

whole milk

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casan Emma Chianti Classico. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 21 dollars per bottle.