Pepper Biscotti

Black pepper in a cookie sounds strange until you try it. This biscotti takes a page from Italian Pepato cookies, using a generous teaspoon and a half of cracked black pepper to add gentle warmth and complexity to an otherwise sweet almond-orange walnut cookie. Think of it as a savory-leaning biscotti for grown-up palates.

The twice-bake is what defines biscotti and gives it that signature crisp dunkable texture. First bake forms the logs and sets the structure, then slicing on the diagonal and baking again drives out the remaining moisture, leaving you with cookies hard enough to stand up to a deep dunk in coffee, espresso, or vin santo without crumbling.

The chilled dough is non-skippable. Cold dough rolls into clean smooth logs without sticking everywhere, while warm dough slumps and spreads into shapeless mounds. Twenty to thirty minutes in the fridge is the minimum.

Orange zest and almond extract are a classic Italian biscotti pairing, providing aromatic notes that frame the warm pepper without competing. The walnuts add buttery crunch and complement the orange particularly well.

Pro Tips

• Use freshly ground black pepper for the strongest aromatic punch, pre-ground pepper loses its volatile oils fast
• Toast the walnuts before chopping for deeper flavor, just 8 minutes at 350F (175C) does it
• Use a serrated knife to slice the logs on the diagonal, a straight knife crushes the cookies instead of cutting cleanly
• Lay slices cut-side down on the second bake, this is what crisps both faces of each cookie
• These keep for weeks in an airtight tin at room temperature, the dry low-moisture texture is the secret

Variations

• Swap walnuts for almonds, pistachios, or hazelnuts for different nutty profiles
• Add a quarter cup of dried cranberries or chopped dried apricots for tart sweetness
• Drizzle one end of each cooled biscotti in melted dark chocolate for a fancier finish
• Swap orange zest for lemon zest for a brighter citrus profile