Receipe by Deb Thorlakson
Four Peppercorn and Parmesan Biscotti pairs well with a glass of Wahluke Slope Nebbiolo.
- 2 Tbs. red, white, green and black peppercorns- very coarsely ground
- 4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons sea salt
- 4¼ oz Italian Parmesan- grated fine
- 6 oz cold butter, cut into 1/4-inch pieces
- 4 large eggs
- 1 cup whole milk
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Sift together flour, baking powder, salt and mix in 2 cups parmesan and 1½ tablespoon ground peppercorns in a large bowl. Cut 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 roll (about 2 inches wide and 3/4 inch high). Transfer rolls to 2 ungreased baking sheets, arranging rolls about 3 inches apart.
Whisk remaining egg and brush some over rolls then sprinkle tops 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 rolls are pale golden and firm, about 30 minutes total. Cool on a rack, about 10 minutes.
Reduce oven temperature to 300°F.
Transfer warm rolls 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. Bake, turning over once, until golden and crisp about 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes. Biscotti keep in an airtight container at room temperature for up to 2 weeks.
Makes nearly 8 dozen biscotti.