Savory Parmesan Pistachio Biscotti
Happy Friday! Yay! Want something great to go with that glass of wine as you wind down for the night? Try these savory parmesan biscotti!
I really enjoy a great hunk of cheese with my wine, some olives and nuts. These tasty treats are packed with flavor and go especially well with a full bodied red wine such as a Shiraz or a Cabernet.
Be sure to make plenty of biscotti as you will see that they will soon disappear!
Savory Parmesan Biscotti
Yield: Makes 4 Dozen
Prep Time: 15 mins
Cook Time: 40 mins
- 1 1/2 Cups All-purpose Flour
- 1 1/2 Teaspoon 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
- 3 to 4 Tablespoons Grated Parmesan Cheese
- Preheat the oven to 350 degrees F.
- Line a baking sheet with a silicone sheet or parchment paper.
- In a bowl, mix together the flour, baking powder, salt and pepper.
- In a separate bowl, using a hand mixer, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well between each addition.
- Add the cheese and nuts and mix well, then add the dry ingredients until the mixture just comes together.
- Divide the dough into two equal pieces and with floured hands roll into logs to a length of about 12 inches and width of 1 1/2 inches.
- Place logs side by side on the baking sheet.
- Sprinkle the logs with the remaining grated cheese, and bake for about 30 minutes or until the logs are light brown and firm to touch.
- Remove from the oven and allow to cool 10 minutes, leaving the oven at 350 degrees F.
- Using a sharp knife, cut the logs into 1/2 inch slices and arrange the slices cut side down on the baking sheet.
- Return to the oven and bake for an additional 5 minutes.
- Turn, and bake another 5 minutes or until firm to the touch.
- Cool completely before storing.
These cookies keep in an airtight container for up to a week, or keep in the freezer for up to two months.
(Recipe by Deborah Mele)