Black Pepper Biscotti

Black Pepper Biscotti

Blending citrus flavors from Triple Sec and lemon zest with the spicy bite of fresh cracked pepper, our Black Pepper Biscotti is a savory twist on one of our favorite cookie classics.

My family loves it when I prepare homemade biscotti. Whether they dunk it in coffee or eat it with soup like a cracker, there’s just something decadent and delicious about pairing a big crunch with something that warms the soul. Although we all love my Chocolate Pistachio Biscotti, which is rich, packed with cocoa and nuts and perfectly complements a steaming espresso or cappuccino, sometimes I want something a bit different. My Black Pepper Biscotti is lightly sweetened with 10x (confectioner’s sugar) and pairs tangy citrus flavors from lemon zest and Triple Sec with a peppery finish that creates a unique biscotti that is sweet enough for breakfast or dessert and savory enough for any other time of day.

PREP: 20 minutes
COOK: 60 minutes + cooling time

INGREDIENTS

  • 4 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons Triple Sec
  • 1 1/2 tablespoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Confectioner’s sugar

DIRECTIONS

  1. Line large baking sheet with parchment paper. Mix first 4 ingredients in medium bowl. Using an electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Triple Sec, lemon peel and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
  2. Preheat oven to 350°F. Sprinkle confectioner’s sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
  3. Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on wire racks.

TIPS: Serve biscotti with coffee or a savory soup, as they are great any time of day. These can be prepared 3 days ahead. Store in an airtight container.

YIELDS: Makes about 30

© 2011 Jadeworks Entertainment. All rights reserved.

Dunk my cocoa cookie in your favorite cup of joe

If you know anything about my husband and I, it is that we are passionate about food. So we were bound to write about our favorite pastime, cooking, sooner rather than later! And what better way to start the food party on this new site than with a dollop of fudgy flavor? That’s why I wanted to introduce you to one of my favorite tasty treats, Chocolate Pistachio Biscotti.

Heather bakes up a batch of biscotti

So what is biscotti? Basically it is a cookie or biscuit that most people associate with the Tuscan region of Italy. But in truth, it goes back farther than that. In ancient times, bakers prepared biscotti for the Roman Legions to take into battle. They were great for the long journeys to war because they were both durable and nourishing. Why did they hold up so well? It’s the baker’s secret: they baked these biscuits once to cook them, and then again to dry them out completely. Thus they made for fantastic on-the-go treats.

Later during the Renaissance, biscotti re-emerged in the Tuscan region where many people love to dip them in wine (usually Vin Santo) after a meal, or simply munch on them at a sidewalk café with their favorite coffee.

Now biscotti come in many different varieties and can be found in most supermarkets, bakeries and even at coffee houses like Starbucks. But why purchase them when they are so easy to make? So from my kitchen to yours, here is my favorite biscotti recipe. I hope you love it as much as Jathan and I do!

Love,
Heather

Chocolate Pistachio Biscotti and coffee

Chocolate Pistachio Biscotti

Ingredients

  • 2 cups all-purpose flour, plus more for baking sheet
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup shelled pistachios (4 1/2 ounces)
  • 1/2 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Whisk together flour, cocoa powder, baking soda, and salt into a bowl. In bowl of electric mixer fitted with paddle attachment, beat butter and sugar on medium until light and fluffy. Add eggs; beat on low speed until well combined, scraping down sides of bowl if necessary. Add flour mixture; beat to form stiff dough. Beat in pistachios and chocolate chips until just combined.
  3. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300°F.
  4. On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange cut sides down on baking sheet; bake until crisp but still slightly soft in center, about 8 minutes. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

Yield: About 1 dozen