Black Pepper, Lemon and Walnut Biscotti
Savory, slightly sweet biscotti made with cracked black pepper, lemon zest, cornmeal, walnuts, and thyme.
- 2 t black peppercorns whole
- 1 1/2 c. flour
- 1/3 c. yellow cornmeal
- 1/3 c. sugar
- 1/3 c. shredded Robusto cheese
- 2 T grated lemon zest
- 1/2 t. salt
- 1/2 c. chopped, toasted walnuts
- 2 t. minced fresh thyme
- 1/2 t. baking powder
- 2 T. cold butter, cut into small pieces
- 1/2 c. whole milk
- 1 egg
- 1 T walnut oil
- 1 egg, beaten
Adapted from domestickmuse.blogspot.com
Preheat the oven to 350 F.
Mix the flour, cornmeal, cheese, sugar, baking powder, salt, 1 1/2 t. of the black peppercorns, lemon zest, toasted walnuts and chopped thyme in a medium bowl.
In a glass measure, beat the egg, add the milk and walnut oil.
Add the egg mixture to the dry ingredients and stir with a flat whisk to form a soft dough. Add flour as needed if dough is too sticky.
Turn the dough out onto a lightly floured surface and divide the dough in half.
With floured hands, into a flattened log about 14 inches long, 2 inches wide, and 3/4 in. high.
Place the log onto a baking sheet lined with parchment.
Brush the log with the egg wash and sprinkle the top with the remaining 1/2 t. black pepper, 1/4 coarse salt, and 1/4 t. of sugar.
Bake until pale gold and firm, about 35-40 minutes.
Cool in the pan on a rack until they are warm to the touch, about 10-15 minutes.
Reduce oven temperature to 300 F.
With a sharp serrated knife, the log diagonally into slices 1/2 in. thick.
Place the slices cut side down on the baking sheet, in one layer. Return the slices to the oven. Bake for 35 to 45 minutes, until crisp and golden brown. Turn the biscotti halfway through the 2nd baking. Cool in the pan on racks.