Black Pepper Biscotti Recipe

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Last week I was invited to K’s for drinks and made one of her favourite appetizers, black pepper biscotti.

To be honest I’m not a fan of them but others love them and biscotti recipe is pretty easy to make so they have become my go-to recipe.

The original biscotti recipe for Parmesan Black Pepper is from Epicurious.

Although not pictured above I have been improving upon it by putting fresh rosemary in it and using other cheese.

I use a food processor but you could use a bowl and do it by hand.

These also freeze really well so you can make well in advance and just bring them out as needed.

Savory biscotti on a blue plate.

Parmesan Black Pepper Biscotti

Yield: 10 servings
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes

A great savoury afternoon snack.


  • 1 tablespoon cracked black pepper
  • 2 tablespoons chopped fresh rosemary
  • 2 cups all-purpose flour plus additional for dusting
  • 1 teaspoons baking powder
  • 1 teaspoons Salt
  • 1 cup grated parmesan cheese
  • 3/8 cup cold unsalted butter
  • 2 in eggs
  • 1/2 cup whole milk


  1. Preheat oven to 350°F.
  2. Whisk together flour, baking powder, salt, cheese, rosemary and black pepper in a large bowl. Blend in butter on pulse until mixture resembles coarse meal. Add 1.5 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
  3. Turn dough out onto a lightly floured surface and break into two even parts. Flour hands and form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer to baking sheet.
  4. Brush remaining egg and brush over logs, then sprinkle tops of logs evenly with a bit of cheese and ground pepper. Bake until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
  5. Reduce oven temperature to 300°F.
  6. Carefully transfer warm logs to a cutting board and cut diagonally into 1/2-inch-thick slices. Arrange slices, cut sides down, in one layer on a baking sheet. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
Nutrition Information:
Yield: 10 Serving Size: 1 Amount Per Serving: Calories: 212Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 455mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 7g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.

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  1. Stephanie - The Travel Chica says:

    I like the idea of a more savory, less sweet biscotti.

    I bet you are loving having a good kitchen and access to lots of ingredients for cooking.

  2. Anybody who can make bread of any kind has my respect. K can make it. I can’t. I make yeasty bricks.

  3. Wow that looks really good, and sounds deceptively easy. I will have to take a try of the recipe sometime and hope I don’t screw it up.

  4. Elizabeth says:

    This looks INCREDIBLE!!!

  5. Wow, I’ve never had biscotti before but this looks like something I’d love. 😀

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