These delicious crisp biscotti are perfect for entertaining during the holidays when served with a nice glass of red wine. Savory rather than sweet, they are flavored with parmesan cheese, cracked black pepper and pistachios. You can use any nut you choose in place of the pistachios I used in this recipe, and in fact almonds work really well also. These cookies keep in an airtight container for up to a week, or keep in the freezer for up to two months. Plate shown is from Deruta, Italy.
Deborah Mele 2011
- 1 1/2 Cups All-purpose Flour
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Sea Salt
- 1 Tablespoon Cracked Black Pepper (Optional)
- 1 1/2 Sticks (12 Tablespoons) Soft, Unsalted Butter
- 2 Tablespoons Sugar
- 3 Large Eggs
- 3/4 Cup Grated Parmesan Cheese
- 1 Cup Toasted Pistachios, Coarsely Chopped
- 3 to 4 Tablespoons Grated Parmesan Cheese
- Preheat the oven to 350 degrees F.
- Line a baking sheet with a silicone sheet or parchment paper.
- In a bowl, mix together the flour, baking powder, salt and pepper.
- In a separate bowl, using a hand mixer, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well between each addition.
- Add the cheese and nuts and mix well, then add the dry ingredients until the mixture just comes together.
- Divide the dough into two equal pieces and with floured hands roll into logs to a length of about 12 inches and width of 1 1/2 inches.
- Place logs side by side on the baking sheet.
- Sprinkle the logs with the remaining grated cheese, and bake for about 30 minutes or until the logs are light brown and firm to touch.
- Remove from the oven and allow to cool 10 minutes, leaving the oven at 350 degrees F.
- Using a sharp knife, cut the logs into 1/2 inch slices and arrange the slices cut side down on the baking sheet.
- Return to the oven and bake for an additional 5 minutes.
- Turn, and bake another 5 minutes or until firm to the touch.
- Cool completely before storing.