Biscotti is Italian in origin. Sliced thin, they’re crunchy and crispy; similar to rusks but just a bit more dense. Store them in air tight containers and they’ll last for months.
1. Flour – 4 cups
2. Baking Powder – 2 teaspoons
3. Crushed Black Peppercorns – 1 ½ tablespoons
4. Parmesan (finely grated) – 2 ½ cups
5. Butter – ¾ cup
6. Eggs – 4
7. Full cream Milk – 1 cup
• Preheat the oven to 180⁰C
• Beat flour, baking powder, 2 cups cheese and 1 tablespoon of pepper together in a mixer.
• Add the butter gradually until the dough becomes course.
• Whisk 3 eggs with the milk in a bowl and slowly mix into the dough mixture.
• Place the dough onto a floured surface and flatten. Form it into 4 flat logs. (I first roll out 4 even length rolls and then flatten them down slightly to form logs)
• Use the remaining egg to egg-wash the logs.
• Sprinkle with the remaining cheese and pepper and bake in the oven until golden brown.
• Remove the logs from the oven and reduce the oven to 140⁰C. Allow to cool slightly.
• Slice the logs into thin slices, place the individual biscuits flat and bake again until crisp (you’re essentially drying the biscotti out in this step) . You may need to turn then halfway through baking in order to make sure they’re evenly crisp on both sides.