Parmesan and Black Pepper Biscotti
Parmesan and black pepper biscotti are the perfect salty, savory, cheesy soup dunkers.
Yield: 4 dozen biscotti
  • 1½ tbsp whole black peppercorns
  • 4 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 4 oz Parmigiano-Reggiano, finely grated
  • 1½ sticks cold unsalted butter, cut into ½-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  1. Heat oven to 350F.
  2. Pulse the peppercorns in a spice or coffee grinder until coarsely ground.
  3. In a large bowl, whisk together the flour, baking powder, salt, cheese, and 1 tbsp of the black pepper. Cut the butter into the flour mixture until it resembles coarse sand. Mix three of the eggs and milk into the dough with a fork until the dough comes together.
  4. Divide the dough into quarters. Form each piece into a 12-inch log. Transfer to two parchment-lined baking sheets (two logs on each).
  5. Whisk the remaining egg and brush it onto the surface of the logs. Sprinkle with the remaining pepper. Put in the oven and bake, rotating the sheets halfway through baking, until the logs are pale gold, about 30 minutes total. Cool for 10 minutes.
  6. Lower oven to 300F.
  7. Cut each log on a diagonal into ½-inch thick slices. Arrange on the baking sheets, cut side down. Bake, turning biscotti once, until golden and crisp, 35-45 minutes. Cool on baking sheets for 15 minutes before removing to a wire rack to cool completely.
Adapted slightly from Smitten Kitchen
Nutrition Information
Serving size: 1 biscotti
Recipe by Joanne Eats Well With Others at