Black Peppercorn And Romano Cheese Biscotti by janiebakes

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Black Peppercorn And Romano Cheese Biscotti
Submitted by janiebakes on June 15, 2011 at 11:11 am

DESCRIPTION
cheese biscotti

SUMMARY
Yield 12 slices
Source Terry Parello in the Plain Dealer March 30 2003
File under baking

INGREDIENTS
Black Peppercorn and Romano Cheese Biscotti
1 1/4 cups AP flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter softened
1/2 tsp sugar
1/4 cup freshly grated romano cheese ( can also use parmesan or asiago)
2 large eggs room temp
2 TBL water
1 tsp freshly cracked peppercorns or to taste

INSTRUCTIONS
Preheat oven to 350 degrees. Line baking sheet with parchment. Beat butter, sugar and cheese until well combined. Add eggs one at a time beating well after each addition. Add flour, baking powder and salt. Add water and mix well. Stir in pepper. Turn dough out onto the parchment paper. Using oiled hands or a spatula form into a 13 by 2 inch loaf, pat til smooth. Bake for 35 minutes, turning once until golden brown. Cool on a rack. Lower oven temp to 323. Cut biscotti loaf into 3/8th inch slices. Lay slices back on parchment and bake for 15 minutes or until golden brown, turning once. Makes 12

Note, this recipe was developed to be used with a pastry tube instead of forming a loaf and slicing. Need to try it without the added water.

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