These crisp, savory biscotti are ideal for holiday entertaining and pair beautifully with a glass of red wine. Rather than sweet, they are flavored with Parmesan cheese, cracked black pepper and pistachios. You can substitute other nuts—almonds work especially well—if you prefer.

Store the biscotti in an airtight container for up to a week, or freeze them for up to two months. The plate shown is from Deruta, Italy.

Buon appetito!
Deborah Mele

Savory Parmesan Biscotti

Yield:
Makes 4 Dozen

Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

These savory biscotti are delicious with a nice glass of red wine.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 tablespoon cracked black pepper (optional)
1 1/2 sticks (12 tablespoons) soft, unsalted butter
2 tablespoons sugar
3 large eggs
3/4 cup grated Parmesan cheese
1 cup toasted pistachios, coarsely chopped (or substitute almonds)

Topping:

3 to 4 tablespoons grated Parmesan cheese

Instructions

Preheat the oven to 350°F (175°C).
Line a baking sheet with a silicone mat or parchment paper.
In a bowl, whisk together the flour, baking powder, salt and pepper.
In a separate bowl, using a hand mixer, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the grated Parmesan and chopped nuts. Add the dry ingredients and mix until the dough just comes together.
Divide the dough into two equal portions. With lightly floured hands, shape each into a log about 12 inches long and 1 1/2 inches wide.
Place the logs side by side on the prepared baking sheet.
Sprinkle the logs with the remaining grated Parmesan and bake for about 30 minutes, or until the logs are lightly browned and firm to the touch.
Remove the logs from the oven and let them cool for 10 minutes, keeping the oven temperature at 350°F.
Using a sharp knife, slice the logs into 1/2-inch slices and place them cut side down on the baking sheet.
Return the slices to the oven and bake 5 minutes, then turn each slice and bake another 5 minutes, or until crisp and firm.
Allow the biscotti to cool completely before storing.

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