Monday, December 05, 2011

Christmas Cookie Challenge: Day 5, Black Pepper Parmesan Biscotti

black peper parmesan biscotti

Merely five days in, and I'm on sugar overload. Time for a savory recipe: Black Pepper and Parmesan Biscotti. All evidence to the contrary, I'm actually a savory gal--I'll take some salty olives and cheese over chocolate any day. Or, in this case, salty cheese, spicy pepper, and--well--still--lots of butter.  Though over at the Copywriters' Kitchen they substituted olive oil for butter with no ill effects.

Biscotti are a treat so nice you bake them twice, ensuring crisp edges all around. The dough freezes beautifully--I tucked away three-quarters of this batch for a later date.

Christmas Cookie Challenge


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link said...

Short and sweet today, like me after my morning latte — bah! If you are feeling positively sugared out but you still have days of office baked goods and well-intentioned gift bags to go, I offer up this antidote: parmesan black-pepper biscotti. Oh, it’s indulgent but in a way that is precisely 180-degrees from the half of the coconut lemon bar I did not just scarf down. (It was homemade! From scratch! I have principles, you know.) Bright and sharp, accented with mini ka-pows of black pepper, it pairs so well with red wine, eating it without may leave you with a distinct Chianti-tinged longing. Or it would if you’re a wino like me.