Parmesan Black-Pepper Biscotti

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This sophisticated savoury twist on a classic Italian biscuit swaps sugar for the punchy flavours of aged Parmigiano-Reggiano and freshly cracked black pepper. These Parmesan black-pepper biscotti are twice-baked to achieve a distinctively crisp, crunchy texture that stands up beautifully to bold toppings. The warmth of the coarse pepper balances the richness of the cheese, making them an elegant alternative to standard crackers or breadsticks.

As a versatile vegetarian snack, these biscuits are perfect for entertaining or as a thoughtful homemade gift. Serve them alongside a glass of dry white wine or as part of a seasonal cheeseboard with grapes and chutney. They also make a wonderful accompaniment to a bowl of creamy tomato soup or a Mediterranean-style grazing platter, providing a satisfying, peppery crunch in every bite.

Ingredients for Parmesan Black-Pepper Biscotti

1 1/2 tablespoons whole black peppercorns
500 g de harina común más adicional para espolvorear
2 cucharaditas de polvo de hornear
2 cucharaditas de sal
130g Parmigiano-Reggiano, finely grated (500g )
1 1/2 sticks (170g ) cold unsalted butter, cut into 1/2-inch cubes
4 huevos grandes
240ml de leche entera
un molinillo eléctrico de café/especias

How to make Parmesan Black-Pepper Biscotti

Put oven racks in upper and lower thirds of oven and preheat oven to 177°C.

Pulse peppercorns in grinder until coarsely ground.

Whisk together flour, baking powder, salt, 230g cheese, and 1 tablespoon ground black pepper in a large bowl. Blend 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 log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.

Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 30g cheese and 1/2 tablespoons ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.

Reduce oven temperature to 149°C.

Carefully transfer 1 warm log 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. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.