Black Pepper Biscotti
Black Pepper Biscotti recipe
Yield
12 servingsPrep
20 minCook
25 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
black pepper
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
butter
softened |
|
| ¼ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | large |
egg whites
|
|
| 1 | cup |
figs
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
black pepper
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 23 | ml |
butter
softened |
|
| 59 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | large |
egg whites
|
|
| 237 | ml |
figs
chopped |
*
|
Directions
Preheat oven to 350℉ (180℃).
Combine flour, pepper, baking powder, baking soda and salt.
Whisk together butter and sugar. Beat in eggs and egg whites, one at a time, mixing well to distribute the butter.
Add the dry ingredients and mix until almost smooth.
Stin in figs. Working on a floured surface, shape the dough into 2 logs, each about 14 inches long and 1½ inches thick.
Place the logs on a prepared baking sheet and press the tops to flatten to ½ inch high.
Bake for 18 to 23 minutes, or until firm to the touch.
Transfer the logs to a rack to cool. Reduce the oven temperature to 300 degrees.
Cut the logs diagonally into ½-inch thick slices.
Stand the slices upright on the baking sheet and bake for 30 minutes.
Let cool before storing.
