Black Peppercorn & Romano Cheese Biscotti |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These are a slightly spicy savory biscotti. These are attractive and delicious when served with a clear broth or an Italian wedding soup. Also nice to serve with breakfast next too poached eggs. Ingredients:
1 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 -2 teaspoon peppercorn, crushed |
1/4 cup butter (softened) |
1/2 tablespoon sugar |
2 large eggs |
1/4 cup of fresh grated romano cheese (asiago or parmesan can be substitute) |
2 tablespoons milk |
Directions:
1. Combine dry ingredients in a bowl and set aside.
2. Cream butter, sugar, and cheese till well combined.
3. Add eggs one at a time, beating well after each. Add half the dry ingredients and stir with a wooden spoon. Add milk. Stir well.
4. Add the rest of dry ingredients and mix till well combined. Add freshly cracked pepper and stir in.( If you do not have a pepper mill, place whole peppercorns into a plastic bag and crush with a mallet or hammer. The trouble will be well worth it.).
5. Shape into logs, bake 20 minutes.
6. Slice after slightly cooled and bake 5-10 minutes more.
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