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Savory Parmesan and black pepper biscotti

1
Points® value
Total Time
1 hr 15 min
Prep
5 min
Cook
35 min
Serves
44
Difficulty
Easy
Impress your friends and yourself when you serve this savory favorite. Ready for over 40 servings in just over and hour, this Italian-inspired treat is so simple to prepare. Flavored with the salty, cheesy richness of Parmesan cheese and complemented by a hit of black pepper, these biscotti will fly off their serving dish. You can serve these on their own or make them a side to a veggie-filled green salad with a simple vinaigrette. To keep some biscotti on hand to serve later, wrap them in packets of four in plastic wrap, pack them into zip-close plastic freezer bags, and pop into the freezer. This way you won’t be tempted to eat too many at a time, and they will stay fresh up to several months.

Ingredients

All-purpose flour

1 cup(s)

All-purpose flour

3 Tbsp

Grated Parmesan cheese

¾ cup(s)

Fresh thyme

1½ tsp, chopped (optional)

Baking powder

1 tsp

Table salt

½ tsp

Black pepper

¾ tsp, (1/2- 1/3 tsp)

Egg

1 large egg(s)

Egg yolk

1 medium

2% reduced fat milk

¼ cup(s)

Olive oil

3 Tbsp

Instructions

  1. Preheat oven to 350°F. Line large baking sheet with parchment paper.
  2. Whisk together flour, Parmesan, thyme (if using), baking powder, salt, and pepper in medium bowl. Whisk together egg, egg yolk, milk, and oil in small bowl until blended well. Stir egg mixture into flour mixture until sticky dough forms.
  3. On lightly floured work surface, with floured hands, knead dough until blended thoroughly. Divide dough into 2 equal pieces. Form each piece of dough into 10-inch log. Place logs on prepared baking sheet. Bake until biscotti are golden on bottom, about 20 minutes. Let logs cool on baking sheets on wire racks about 15 minutes.
  4. With serrated knife, cut each log on diagonal into scant ½-inch slices, making total of 44 biscotti. Place, cut side down, on baking sheet; bake until dry to touch, about 10 minutes. Turn biscotti over and bake until just until dry to touch, about 5 minutes longer (biscotti will not be hard). Transfer to racks and let cool completely.
  5. Per serving: 2 biscotti

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