Each Monday morning on The CB Radio Show, Brett and I feature a brand new recipe shared with us by one of the awesome ladies who've agreed to be a part of our What's Cookin'? segment.   And, this week, Val Holcomb is back in the studio with a delicious recipe for Parmesan and Black Pepper Biscotti.  This is sensational and there all sorts of ways to serve it!

Photo by Val Holcomb
Photo by Val Holcomb
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PARMESAN & BLACK PEPPER BISCOTTI

1 cup all-purpose flour

3/4 tsp baking powder

3/4 tsp freshly ground black pepper

1/4 tsp salt

3 Tbsp butter, softened, cut into small pieces

1/2 cup plus 2 teaspoons finely grated Parmesan cheese, divided

2 eggs

1 tsp water

Directions:

Preheat oven to 350 degrees and line baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, pepper and salt.  Using a pastry blender, cut in butter until mixture looks like coarse meal.  Whisk in half cup of cheese.  Whisk together one egg and one egg white (save the yolk).  Add to flour mixture and work together with spatula then your hands until blended.

Transfer dough to a lightly floured surface and shape into a log 12 inches long and 2 inches wide.  Then place on a baking sheet.

Whisk together egg yolk and water and brush on the dough log.  Sprinkle with remaining 2 tsp Parmesan cheese.  Bake 25 to 30 minutes until top is firm to the touch.  Place baking sheet on a wire rack and let cool 10 minutes.  Reduce oven temperature to 300 degrees F.

Transfer log to a firm surface.  With a serrated knife, cut log diagonally into 20 slices.  Place slices, cut sides down, on baking sheet.  Bake 25 additional minutes until bottoms are golden.  Flip and bake 15 more minutes or until golden on both sides.

Transfer to a wire rack to cool.

What's Cookin'? is sponsored weekly by Murphy Appliance Company!

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