These crisp savory biscotti are ideal for holiday entertaining and pair beautifully with a glass of red wine. They are more savory than sweet, flavored with grated Parmesan, cracked black pepper and toasted pistachios. Swap in your favorite nut—almonds work especially well if you prefer.

Store the biscotti in an airtight container for up to a week, or freeze them for up to two months. The plate shown is from Deruta, Italy.

Buon appetito!
Deborah Mele

Savory Parmesan Biscotti

Yield:
Makes 4 Dozen

Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

These savory biscotti are delicious with a nice glass of red wine.

Table of Contents

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Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 tablespoon cracked black pepper (optional)
1 1/2 sticks (12 tablespoons) soft, unsalted butter
2 tablespoons sugar
3 large eggs
3/4 cup grated Parmesan cheese
1 cup toasted pistachios, coarsely chopped

Topping:

3 to 4 tablespoons grated Parmesan cheese

Instructions

Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone mat.
Whisk together the flour, baking powder, salt and black pepper in a bowl.
In a separate bowl, beat the butter and sugar with a hand mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Fold in the grated Parmesan and chopped pistachios. Add the dry ingredients and mix until the dough just comes together.
Divide the dough into two equal portions. With floured hands, shape each portion into a log about 12 inches long and 1 1/2 inches wide.
Place the logs side by side on the prepared baking sheet.
Sprinkle the logs with the remaining grated Parmesan. Bake for about 30 minutes, or until the logs are lightly browned and firm to the touch.
Remove from the oven and let cool for 10 minutes while keeping the oven at 350°F (175°C).
Using a sharp knife, slice the logs into 1/2-inch pieces and arrange the slices cut side down on the baking sheet.
Return the slices to the oven and bake 5 minutes.
Turn the slices and bake another 5 minutes, or until crisp and firm.
Cool completely before storing in an airtight container.

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