These are a wine night game-changer, and let me tell you they are addictive. Just one bite and you’ll want to uncork your favorite red and settle in for a good long night of chatting with friends and Netflix binging.
Savory, buttery biscotti with salty parmesan and freshly cracked black pepper is where it’s at! These are perfect on an appetizer plate or alongside a cheese board, but they can hold their own just fine as well.
Truth: just writing this post has me craving them again. I might be getting crumbs on my keyboard right now. Worth it.
Fair warning: this recipe makes a lot. This is perfect because you’ll want to eat them all the time, but also problematic if you eat them all the time.
These biscotti will keep for several weeks if they’re well-sealed, so my trick is to divvy them up in several containers and hide all but one from myself. My self control needs some help sometimes.
(You could also very easily halve the recipe if you’re more reasonable than me, but where’s the fun in that?)
I’m a firm believer that sweet biscotti is meant to be dipped in coffee so it should be baked tooth-crackingly hard to soften in the hot drink. These are much softer, like a cross between biscuits and crackers – they have a nice crunch but don’t need to be dipped.
- 4 cups flour
- 2 t. baking powder
- 2 t. salt
- 3 1/2 oz. parmesan finely grated
- 2 T. freshly ground pepper
- ¾ cup butter cold & cubed
- 1 cup milk
- 4 eggs
Preheat oven to 350º and cover a baking sheet with parchment paper.
Whisk together flour, baking powder, salt, 3 oz. parmesan, and 1 T. ground pepper.
Cut in cold butter and blend with your fingertips until the mixture is coarse.
Stir in milk and 3 eggs just until dough comes together. It will be very sticky
Divide dough into quarters. Dust your hands with flour and form each quarter into a separate foot-long loaf on the baking sheet.
Whisk remaining egg and brush loaves evenly. Sprinkle remaining parmesan and pepper on top.
Bake at 350º for 30 minutes until golden brown. Remove biscotti, reduce oven to 300°, and let biscotti cool for 10 minutes.
Use a serrated knife to cut loaves diagonally into half-inch slices. Return slices to the baking sheet cut side up.
Continue baking at 300º for 20 minutes on each side. Cool completely on racks before storing.