Indulge your taste buds with a savory twist on a classic Italian treat! These Asiago Romano and Black Pepper Biscotti are not your ordinary cookies; they are a delightful combination of rich cheeses and a hint of spice that will elevate your snacking game to new heights. Perfect for pairing with a robust coffee or enjoyed on their own, these biscotti are sure to impress your family and friends. With a crispy exterior and a soft, cheesy interior, you’ll find it hard to resist reaching for just one more. Ready to embark on a culinary adventure that will have everyone asking for your secret? Read on for the full recipe and discover how to make these irresistible bites!
Ingredients
- 2 cups all-purpose flour
- 1 cup grated Asiago cheese
- 1/2 cup grated Romano cheese
- 3/4 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 tablespoon black pepper
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer.
- Add eggs one at a time, beating well after each addition to ensure a smooth, uniform mixture.
- In a separate bowl, whisk together the all-purpose flour, grated Asiago cheese, grated Romano cheese, black pepper, baking powder, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft, slightly sticky dough forms.
- Divide the dough into two equal portions and shape each portion into a long, flat log about 12 inches long and 3 inches wide on the prepared baking sheet.
- Smooth the tops and sides of the logs with slightly dampened hands to create an even surface.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- Remove from the oven and let cool for 10 minutes on the baking sheet.
- Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Place the biscotti slices cut-side down on the baking sheet and bake for an additional 10-15 minutes, turning once halfway through, until they are crisp and golden.
- Transfer biscotti to a wire rack and let cool completely. They will continue to crisp up as they cool.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Quality Ingredients Matter: Use high-quality Asiago and Romano cheeses for the best flavor. Freshly grated cheese will enhance the taste and texture of your biscotti.
- Don't Rush the Mixing: Make sure to cream the butter and sugar until light and fluffy. This step is crucial for achieving the right texture in your biscotti.
- Damp Hands for Shaping: When shaping the logs, dampen your hands slightly. This will prevent the dough from sticking to your fingers and help you create a smooth surface.
- Watch the Baking Time: Keep an eye on the logs while baking; they should be golden brown and firm. Overbaking can lead to overly hard biscotti, so check for doneness a few minutes early.
- Cool Completely: Allow the biscotti to cool completely on a wire rack after the second bake. This will ensure they achieve the perfect crunch.
- Storage Tips: Store your biscotti in an airtight container at room temperature to maintain their crispiness. They can last up to two weeks, but we doubt they’ll last that long!
Nutrition Facts
Calories: 145kcal
Carbohydrates: 12g
Protein: 5g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
