Parmesan Black Pepper Biscotti
Photo © Deb Perelman
- 1 1/2 tablespoons whole black peppercorns
- 4 cups all-purpose flour plus additional for dusting
- 2 teaspoons baking powder
- 2 teaspoons salt
- 4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups)
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
- 4 large eggs
- 1 cup whole milk
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour plus (4 cups)
- Baking powder (2 teaspoons)
- Peppercorns, whole black (1 1/2 tablespoons)
- Salt (2 teaspoons)
- Dairy
- Butter, unsalted (1 1/2 sticks)
- Parmigiano-reggiano (4 1/2 oz)
- Whole milk (1 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 20, 2006 (6 years ago).
40 people saved this recipe.
