PARMESAN BLACK-PEPPER BISCOTTI
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
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
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.
HELEN'S BLACK PEPPER WALNUT BISCOTTI
Provided by Valerie Bertinelli
Categories dessert
Time 2h35m
Yield 30 biscotti
Number Of Ingredients 12
Steps:
- Sift together the flour, baking soda and baking powder in a medium bowl. Stir in the pepper and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light. Add the sugar and beat until light and fluffy, about 7 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the orange zest and vanilla and almond extracts.
- Fold in the flour mixture, then fold in the walnuts. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or nonstick silicone liners.
- Divide the dough in half, place 1 piece on each sheet and shape each piece into a 12-inch log, about 2 inches across and 1 inch tall. Bake until the logs are baked through and lightly browned, about 35 minutes.
- Let the logs cool for about 10 minutes on the baking sheets (leave the oven on), then transfer them carefully to racks to cool 10 minutes more. Using a serrated knife, slice each log on the diagonal into 3/4-inch-thick slices. Arrange the slices cut-side down on the baking sheets and return to the oven until well toasted, 15 to 20 minutes more. Transfer the biscotti to cooling racks to cool completely. They will keep, tightly covered, up to 1 week.
BLACK PEPPER BISCOTTI
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.)
BISCOTTI DI PEPE - TARALLI - ITALIAN PEPPER BISCUITS
Make and share this Biscotti Di Pepe - Taralli - Italian Pepper Biscuits recipe from Food.com.
Provided by DeSouter
Categories Breads
Time 55m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Dissolve yeast in water.
- Sift flour salt and pepper onto mixing board.
- Make a well in the center and add yeast and oil.
- Blend together and gradually incorporate into flour.
- The dough will be stiff.
- Knead 10 minutes.
- Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
- Preheat oven to 375º.
- Break off small pieces of dough and roll into ropes about 6 inches long.
- Form a ring and pinch edges together.
- Place on baking sheet and let rise 20 minutes.
- Brush with oil and bake 12 to 15 minutes or until lightly browned.
WALNUT, ORANGE AND BLACK PEPPER BISCOTTI
Old Gourmet recipe. As yet untried by me, but I am a biscotti nut and a pepper nut, so am recording in my files.
Provided by spatchcock
Categories Dessert
Time 1h15m
Yield 32 biscotti
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- To begin, toast and chop the walnuts, have ready the zests, grind the pepper and bring butter and eggs to room temperature.
- Line two trays with parchment paper or nonstick liners like Exopat. Have ready a large floured surface, a dough scraper and extra parchment paper.
- In a medium bowl sift the flours, baking powder, soda, salt and pepper.
- In a large bowl, cream the butter. Add sugar and beat until light and fluffy. Add the eggs, beating well, and add the zest and vanilla.
- Stir in the dry mixture into the butter mixture, then add the nuts. Do not over mix but also don't leave streaks of flour either. You will have quite a goopy mess.
- Tip the dough out onto your work surface. Divide the dough into pieces. Two pieces for large trad. size biscotti, four pieces for smaller, thinner ones.
- With floured hands and/or your dough scraper, form into logs about 12 inches long and 2 inches wide, quickly place onto trays about 3" apart, brush off excess flour, and put into the middle of preheated oven. (I say quickly because if you bumble about.
- picking the logs up they will fall back onto the board. If this happens, don't worry, just form into logs and try again.).
- If you don't want to cook all of the logs, wrap them up in parchment, then saran wrap and freeze.
- Cook for about 20 mins (small) or 25 mins (large logs) until they are just turning golden.
- Remove from oven, let cool on baking rack for 10 minutes or so -- longer doesn't hurt.
- Now put the biscotti logs on a big cutting board, cut them on the diagonal about 3/4" wide, replace on same trays cut side down and place in oven (still 350° F.) for 7-8 minutes or until as hard as you want. I like them like granite so it takes them longer.
- Let cool on racks and then store in airtight containers.
Nutrition Facts : Calories 121.8, Fat 7.1, SaturatedFat 2.3, Cholesterol 19.2, Sodium 39.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.5, Protein 2.1
PARMESAN BLACK PEPPER BISCOTTI
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
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
More about "black pepper biscotti recipes"
PARMESAN BLACK PEPPER BISCOTTI - BROWN EYED BAKER
From browneyedbaker.com
Reviews 17Category SnackCuisine ItalianTotal Time 2 hrs
- 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.
ITALIAN CHRISTMAS CANTUCCI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HAZELNUT BLACK PEPPER BISCOTTI RECIPE - SERIOUSEATS.COM
From seriouseats.com
Servings 20Total Time 1 hr 10 minsCategory Cookies, Desserts
TOP 45 PARMESAN BLACK PEPPER BISCOTTI RECIPES
From nyamaneilang.coolfire25.com
BLACK PEPPER, FENNEL & ROSEMARY BISCOTTI RECIPE ON FOOD52
From food52.com
BLACK PEPPER PARMESAN BISCOTTI RECIPE | EDIBLE UPCOUNTRY
From edibleupcountry.ediblecommunities.com
PARMESAN-PEPPER CORNBREAD BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
25 BEST BISCOTTI RECIPES TO ENJOY WITH COFFEE - INSANELY GOOD
From insanelygoodrecipes.com
BLACK PEPPER BISCOTTI RECIPE | RECIPELAND
From recipeland.com
TOP 46 PARMESAN BLACK PEPPER BISCOTTI RECIPES
From exnavalcadet.qualitypoolsboulder.com
HELEN’S AFFOGATO WITH BLACK PEPPER WALNUT BISCOTTI - VALERIE …
From valeriebertinelli.com
BEST HELEN'S BLACK PEPPER WALNUT BISCOTTI RECIPES - FOOD …
From foodnetwork.ca
ORANGE, BLACK PEPPER, & WALNUT BISCOTTI RECIPE | THE TUMMY TRAIN
From thetummytrain.com
WALNUT & CINNAMON BISCOTTI - ONCE UPON A CHEF
From onceuponachef.com
PARMESAN AND BLACK PEPPER BISCOTTI - JOANNE EATS WELL WITH OTHERS
From joanne-eatswellwithothers.com
You'll also love