Tara of Tara's Multicultural Table
In typical foodie fashion, her virtual baby shower is all about food - biscotti to be exact. Thanks for hosting, Lauren of Sew You Think You Can Cook.
I've done a fair share of sweet biscotti - Spiced Chestnut Biscotti, Birthday Biscotti, Chocolate-Dipped Pumpkin Biscotti, and even a Chocolate-Kalamata Cantucci. But, given my bent for experimenting and my decided lack of a sweet tooth, I opted to go savory. No real surprise there, right?
Biscotti, in Italian, simply means 'twice-cooked.' The second baking gives these savory biscotti a beautiful crisp texture while the parmesan adds a richness and the peppercorns lend a piquant bite. Yum.
- 1/3 C melted butter
- 3 eggs
- 1 C whole milk ricotta
- 3-1/2 C white whole wheat flour
- 1 T baking powder
- 2 C shredded parmesan + more for sprinkling
- 2 T whole peppercorns (I used a mixture of white, pink, black, and green)
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Grind peppercorns to a powder. I started with a mortar and pestle, ended up using my coffee grinder
In a large bowl, mix together butter, eggs, and ricotta. In another bowl, combine flour, baking powder, and pepper; mix into egg mixture to form a stiff dough. Knead in parmesan.
Divide dough in thirds, and shape each piece into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1-inch thick. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. Reduce oven temperature to 325 degrees F
Here are the rest of the party participants!
Parmesan-Peppercorn Biscotti from Camilla at Culinary Adventures with Camilla