Parmesan Black Pepper Biscotti. Recipe and a question

[janet-in-nc]

I made these today to take on vacation. I like them but would prefer them a little more crunchy. Can I leave out an egg (two?) without altering the other ingredients? Any other ideas?

Parmesan Black Pepper Biscotti Gourmet, Dec. 2006

Makes 5-6 dozen ( I got about 3 dozen)

1 1/2 T whole black peppercorns coarsely ground (I used a mixture of them)

4 C flour

2 t salt

2 t baking powder

4 1/2 oz Parmigiano-Reggiano, grated (2 1/4 C)

1 1/2 sticks cold, unsalted butter cut in 1/2" cubes

4 large eggs

1 C whole milk (I used 2%)

Put oven racks in the upper and lower thirds of oven and preheat to 350.

Whisk together flour, baking powder, salt, 2 C cheese and 1 T of the pepper (I used a Cuisinart). Blend in the butter until mixture resembles coarse meal. Whisk 3 eggs with milk, add to flour mixture stirring with a fork until soft dough forms. Turn out dough on lightly floured surface and quarter dough. Form each piece into a slightly flattened 12" log (about 2" wide and 3/4 high). Transfer logs to ungreased baking sheets (I used parchment paper) placing them about 3" apart. Whisk remaining egg and brush over logs, sprinkle tops with remaining 1/4 C cheese and 1/2 T pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking until logs are pale golden and firm, about 30 min. Cool logs for 10 min

Reduce oven to 300. Transfer logs to cutting board and cut diagonally with serrated knife into 1/2" thick slices. Stand slices up on baking sheets and bake until golden and crisp, 35-45 min total. Cool.

They will keep in airtight container at room temp for 2 weeks.

note: recipe said to put them flat for the second baking and turn them over half way through. I tried that with one sheet. No difference from the standing up one and standing up is easier smileys/smile.gif

 

[mistral]

I'd cut the butter, and take it mixing the dough after doing so. OR: . . .

cut the biscotti very thin, cook extra long after cutting, cook and plase ASAP into a sealed container.

And laying flat on the cookie sheet for that sliced bake may make for a drier biscotti--turn the heat down a bit and go for longer time baking after slicing.

 

[janet-in-nc]

Thanks for the advice. I'll try cutting the butter.

 

[angak1]

most of the recipes I checked in Search had 1-1 cups of flour to egg, or 1 less egg.

I think I would try this recipe with 3 eggs.

 

[janet-in-nc]

Thanks to you too. I had some with my wine tonight, delicious but I like more crunch

 

[marilynfl]

Janet, I've seen the same ratios with only 1/3 C moisture (not 1 Cup) as in yours.

Also, for 4 cups of flour, they used 4 tsp of baking powder...double what yours calls for.

Maybe try a quarter-batch...1 egg, 1 cup flour, 1 tsp baking powder, etc...use 1.5 TBL of moisture (either milk or brandy).

I definitely think the second baking makes a difference; I like laying them down on the cookie sheet and then flipping them for the third baking. They get a different "crisp" from the surface heat of the pan as opposed to if I just let then stand and dry out. Like the difference between toasting bread in a toaster versus the crisp a bread develops under a panini press. It's toasted but it's better.