Parmesan Black Pepper Biscotti

​Spring Break 2022 is in the books.  What an adventure!  ☀️❄️💨

We began our Spring break at the airport and judging from the number of people trying who were also trying to get through the security lines at the world's busiest airport, I can only assume that there were only a handful of people NOT travelling last week.  😅  Kidding of course.  There were lots of flip flop wearing, straw hat sporting, beach bag carrying travelers - obviously headed to warm, sunny, tropical locations. 🏝

Unlike many of the travelers last week though, we chose to go North instead of South so that we could spend some time with some of our very favorite people.  Loved ones that we don't get to see nearly often enough.  When given the option, I'll choose quality time with family over laying on a beach, every time.  I'm immensely grateful for the time that we were able spend in Ohio last week and the many memories that we made together.  

Ir's become somewhat of a tradition for me to bake biscotti when I visit my parents in Ohio but unfortunately, there simply wasn't enough time for me to fit biscotti baking into last week's busy itinerary.  My parent's and I share such a love for biscotti that I'm starting to wonder if it's genetic. 🤣  FYI, if there's someone out there studying the "biscotti gene" - I will volunteer myself to participate in all studies associated with the Italian treat.  🙋🏻‍♀️😂

Even though I didn't make any biscotti on my most recent visit, I still associate the crunchy twice baked treats with travels to Ohio.  So in honor of last weeks Northeast Ohio Spring break adventure - I'm sharing a biscotti recipe that I made a little while ago. This Parmesan Black Pepper Biscotti is my first ever, savory, biscotti and I'm a little obsessed with it.  A subtle kick of black pepper and a sprinkling of salty parmesan makes them more than a little addicting.  😅   I recommend a nice glass of red wine as an accompaniment to these delectable treats.   

Parmesan Black Pepper Biscotti
1½ Tablespoons whole black peppercorns
4 cups all-purpose flour 
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups grated Parmigiano-Reggiano 
1½ sticks cold unsalted butter, cut into ½-inch cubes 
4 large eggs
1 cup whole milk

Pulse peppercorns in spice grinder until coarsely ground. 

Combine flour, baking powder, salt, 2 cups cheese and 1 T. pepper in food processor. 

Cut in butter until mixture resembles cornmeal. 

Whisk together 3 eggs and milk.

Pulse into dry ingredients.

Divide dough in half.

Shape into two 12" logs on siplat lined baking sheets.

Whisk remaining egg. 

Brush egg over tops of logs. 

Sprinkle with 1/4 c. cheese and 1/2 Tablespoon pepper. 

Bake 30 minutes at 350. Cool 10 minutes.

Reduce oven temperature to 300.  Slice into 1/2" slices.  ​

Lay slices on baking sheet.  Bake an additional 20 minutes on each side. 

99% of the time, I eat biscotti with a cup of coffee or a tea.  But this savory biscotti is the exception.  Pair this biscotti with a nice glass of cabernet and you've got a perfect afternoon treat.  

​Ciao!

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