Black Peppercorn and Romano Cheese Biscotti

Black Peppercorn and Romano Cheese Biscotti

1 1/4 cups plain flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt

# Combine dry ingredients in a bowl and set aside.

1/4 cup butter (softened)
1/2 Tablespoon sugar
2 large eggs
1/4 cup of fresh grated romano cheese or parmesan
2 Tablespoons Milk
1 tsp cracked pepper

# Cream butter, sugar, and cheese till well combined. Add eggs one at a time, beating well after each. Add half the dry ingredients and stir with a wooden spoon. Add milk. Stir well. Add the rest of dry ingredients and mix till well combined. Add freshly cracked pepper and stir in. (If you do not have a pepper mill, place whole peppercorns into a plastic bag and crush with a mallet or hammer.)
# Kneed the dough, for into two logs, flatten slightly. Cook at about 170° for 30 mins until firm and golden. Cool, slice, place on tray and bake for about 15 – 20 mins at 150° (130° fan forced), turning part way through.

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