Locatelli Cacio e Pepe Biscotti
These crisp, savory biscotti feature the incredible pairing of your favorite Locatelli Pecorino Romano’s sharp nutty taste with the punch of fresh ground black pepper. They make an elegant appetizer paired with fresh olive oil for dipping and a glass of red wine. Or serve these at your next dinner party in the bread basket or as an accompaniment to hearty soups.
Ingredients
- 2 cups flour additional for dusting your work surface
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 tsp coarsely ground fresh black pepper divided
- 2 ½ cups fresh grated Locatelli Pecorino Romano cheese divided
- 6 TB cold unsalted butter diced
- 3 eggs divided
- 1 cup milk
Instructions
- Preheat your oven to 350 degrees and line a baking pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, 1 ½ tsp pepper, and 2 cups of grated cheese. With your fingers or a pastry cutter, blend in butter until coarse crumbs form.
- In a small bowl, whisk together 2 eggs and milk. Make a well in the center of your dry ingredients and add egg mixture. Use a wooden spoon to gently combine until a sticky dough forms.
- Sprinkle some flour on a large cutting board or your clean countertop and transfer the dough on top. Shape your dough into a 12” long log, gently flatten to about ¾” thickness and 2 ½ inches wide. Transfer to your prepared baking pan.
- Whisk the remaining egg in a small bowl and brush on top of the dough. Sprinkle with reserved ½ cup grated cheese and ½ tsp black pepper. Bake for 30-35 minutes or until golden brown.
- Reduce oven temperature to 300 degrees. Let the par-baked biscotti dough cool for 10 minutes and then carefully transfer to a cutting board. Use a serrated knife to slice on a slight diagonal into ~16 slices.
- Place individual biscotti back on the prepared sheet, cut side down, and bake for an additional 40-45 minutes or until crisp, flipping the individual biscotti midway through cooking for even browning on both sides. Let cool on the baking sheet or a rack. Store at room temperature in a sealed container for up to a week.
