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Lemon Pepper Biscotti

 Lemon Pepper Biscotti
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.
12 ServingsPrep: 55 min. Bake: 45 min. + cooling


  • 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


  • 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

2 of 2

Lemon Pepper Biscotti (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (2 each) equals 189 calories, 10 g fat (6 g saturated fat), 58 mg cholesterol, 299 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.