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.
Monday, December 05, 2011
Christmas Cookie Challenge: Day 5, Black Pepper Parmesan Biscotti
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perfect with a rich chicken rice
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.
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