Lemon Pepper Biscotti Recipe

Lemon Pepper Biscotti Recipe
Lemon Pepper Biscotti Recipe photo by Taste of Home
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Lemon Pepper Biscotti Recipe

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Flavored with a zesty combination of black pepper, garlic, lemon and Parmesan cheese, these crisp, savory "cookies" - a fun variation on the sweet version - are great for dipping or solo snacking.
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 2 tablespoons sugar
  • 1 garlic clove, minced
  • 2 eggs
  • 2-1/4 cups all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 4 teaspoons grated lemon peel
  • 1-1/2 teaspoons baking powder
  • 1 to 2 teaspoons coarsely ground pepper
  • 1/2 teaspoon salt

Directions

In a large bowl, cream the butter, sugar and garlic until fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, Parmesan cheese, parsley, lemon peel, baking powder, pepper and salt; gradually add to creamed mixture, beating until blended (dough will be stiff).
Divide dough in half. On an ungreased baking sheet, roll each portion into a 12-in. log. Bake at 350° for 25-30 minutes or until golden brown. Carefully transfer to a wire rack; cool for 15 minutes.
Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10 minutes on each side or until golden brown and firm. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.
Originally published as Lemon Pepper Biscotti in Country Woman Christmas Annual 2006, p56

Nutritional Facts

2 each: 189 calories, 10g fat (6g saturated fat), 58mg cholesterol, 299mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 1/2 cup butter, softened
  • 2 tablespoons sugar
  • 1 garlic clove, minced
  • 2 eggs
  • 2-1/4 cups all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 4 teaspoons grated lemon peel
  • 1-1/2 teaspoons baking powder
  • 1 to 2 teaspoons coarsely ground pepper
  • 1/2 teaspoon salt
  1. In a large bowl, cream the butter, sugar and garlic until fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, Parmesan cheese, parsley, lemon peel, baking powder, pepper and salt; gradually add to creamed mixture, beating until blended (dough will be stiff).
  2. Divide dough in half. On an ungreased baking sheet, roll each portion into a 12-in. log. Bake at 350° for 25-30 minutes or until golden brown. Carefully transfer to a wire rack; cool for 15 minutes.
  3. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10 minutes on each side or until golden brown and firm. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.
Originally published as Lemon Pepper Biscotti in Country Woman Christmas Annual 2006, p56

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