Caling GayR: Could I adapt this recipe to make pistachio pepper biscotti?

M

marilynfl

Moderator

RECIPE: - Pepper Cookies

Pepper Cookies 1 cup butter 1 cup sugar 1/2 teaspoon vanilla 1-3/4 cups flour 1/2 cup cornstarch 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cardamom 1/2 teaspoon cinnamon 1/2 teaspoon freshly ground black pepper 1/4 cup heavy cream 2/3 cup finely ground blanched almonds...
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I tried adapting my standard (almond/ginger biscotti) but left out the sugar and the honey as I was going for parmesan pistachio with a heavy hit of black pepper. But the dough was too dry. I added a little milk just to pull the floury mess together, but it's not working.
 
Hi Marilyn, Good to "see" you.....I don't know about adapting this recipe as I recall the cookie is very delicate when first removed from the oven and I would be afraid it would completely fall apart......Just did a search ATK has a recipe but I don't have access.....but, if you search AI will give you the recipe.....it looks like a good recipe
 
Last edited:
oh Gay...you are STILL my Goddess. Amazing, the recipe I jerry-rigged is fairly close to the ATK version. I made my own pistachio flour and added it to the white flour:

Here is what I started out with:
1 tsp ground peppercorns
1/4 C butter (not melted)
1/4 tsp sea salt
1 egg
1 C AP flour
3/8 C pistachio flour
2 oz freshly shredded parmesan
3/8 C chopped salt/pepper pistachio
1 TBL milk

My dough ended up very dry and the cookies baked up firm, but had a floury taste.. Certainly not enough of the cheese/pepper/pistachio top notes that I was going for.

Here is the ingredient list for the ATK version (thanks for the AI hint):
  • 1 ¼ cups shelled pistachios, lightly toasted
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 large eggs (plus 1 large egg white a pinch of salt
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • Vegetable oil spray
Thanks again, my friend.
 
marilynfl said:
oh Gay...you are STILL my Goddess. Amazing, the recipe I jerry-rigged is fairly close to the ATK version. I made my own pistachio flour and added it to the white flour:

Here is what I started out with:
1 tsp ground peppercorns
1/4 C butter (not melted)
1/4 tsp sea salt
1 egg
1 C AP flour
3/8 C pistachio flour
2 oz freshly shredded parmesan
3/8 C chopped salt/pepper pistachio
1 TBL milk

My dough ended up very dry and the cookies baked up firm, but had a floury taste.. Certainly not enough of the cheese/pepper/pistachio top notes that I was going for.

Here is the ingredient list for the ATK version (thanks for the AI hint):
  • 1 ¼ cups shelled pistachios, lightly toasted
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 large eggs (plus 1 large egg white a pinch of salt
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • Vegetable oil spray
Thanks again, my friend.
Click to expand...
Very welcome, Marilyn you still amaze me with your ability to create......
 
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