Parmigiano Reggiano & Cracked Pepper Biscotti
These biscotti made with the King of cheeses are crisp with a richness of Parmigiano Reggiano and a bite of black pepper make lots because they are extremely moreish! They are perfect for a savoury bite before or after dinner and make a delicious festive gift – simplicity at its best!
Prep time: 15 minutes
Cooking time: 1 hour
1 ½ tbsp black peppercorns
480g plain flour
2 tsp baking powder
2 tsp salt
120g Parmigiano Reggiano & 30g for topping
1 tbsp dried rosemary
4 free range eggs
250ml whole milk
1. Preheat the oven to 170°C/150°C Fan/Gas mark 3.
2. Pulse the peppercorns in a grinder until roughly ground and set aside.
3. In a food processor, combine 1 tbsp cracked pepper, plain flour, baking powder, salt, Parmigiano Reggiano and rosemary. Now add the butter and blend until crumbly. Add 3 eggs and milk and combine gently.
4. Place the dough in a large bowl and finish mixing with your hands.
5. On a floured work surface and with floured hands, roll the dough into two 30cm long logs. Place the logs on a baking sheet keeping a good space between them. Whisk the remaining egg and brush some over the logs, then sprinkle the tops of logs evenly with remaining Parmigiano Reggiano cheese and 1/2 tablespoon ground pepper.
6. Bake in the oven for 30 minutes or until firm and golden brown.
7. Remove from the oven and place on a wired rack to cool for 10 minutes. Now cut the biscotti with a bread knife on the diagonal into 1.5cm slices. Place the slices on the baking sheet and return to the oven and bake the slices for 30 minutes turning them over half way through.
8. Remove from the oven and allow to cool on a wire rack for 10 minutes.
9. Store the biscotti in an airtight container. If they soften, bake them again for a few minutes on a baking sheet in a 170 °C/150 °C/Gas mark 3 preheated oven.
* Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.
* A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.
* The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.
* Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.
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