Menu

Holiday Pepper Biscotti

  • Details
  • Related Items

biscottiThese pepper biscotti were a clear favorite from our holiday baking sessions this year. Boasting festive pops of cranberry and pistachio, these little gems get an extra dose of pizzazz from our Holiday Pepper Blend in the crust. Not too peppery OR too sweet, we find ourselves whipping up batch after batch. They are easy to make, keep well and make a wonderful complement to coffee, tea, toddies or egg nog. Enjoy!

pepper biscotti

Holiday Pepper Biscotti

biscotti

Ingredients

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 3 large eggs
  • zest of one medium orange
  • 1/2 cup dried cranberries
  • 3/4 cup shelled roasted pistachios, coarsely chopped
  • 1 egg white, lightly beaten
  • 2 teaspoons Holiday Pepper Blend, coarsely ground

Instructions

  1. Preheat oven to 350° F.
  2. Combine the flour, baking powder, and salt in a medium bowl and set aside. To make the Holiday Pepper Blend, combine the black peppercorns, white peppercorns and allspice in a small bowl. After removing the amount needed for the biscotti, the rest can be stored in a jar. This blend will keep for at least 6 months.
  3. In the bowl of an electric mixer, beat the butter and sugar together until smooth. Continue beating and add the eggs, one at a time, until incorporated. Mix in the orange zest.
  4. Add the flour mixture one cup at a time, beating on low until it is just incorporated. Fold in the cranberries and pistachios.
  5. Remove the dough from the mixer bowl and divide in half. Form each half into a log approximately 2" across. Lay the logs on a parchment lined baking sheet and flatten slightly so that they are domed on top and flat on the bottom- like a biscotti!
  6. Brush each log with egg white and sprinkle liberally with the coarse ground Holiday Pepper Blend.
  7. Bake 15-20 minutes until the logs are just golden and firm to the touch. Remove the pan from the oven and allow to cool 20-30 minutes.
  8. Reduce oven temperature to 300° F.
  9. Using a thin-bladed and/or serrated knife, cut the logs into ½-inch-thick slices. They tend to be crumbly so let the weight of the knife do some of the work. Draw the blade slowly and evenly, holding the log together as you cut.
  10. Arrange the biscotti in a single layer on the baking sheet and return them to the oven. Bake an additional 10-12 minutes per side until they are crisp and dry.
  11. Get them while they're hot or store in an airtight container.
https://www.silkroaddiary.com/holiday-pepper-biscotti/

pepper biscotti

This recipe from RealSimple was the inspiration for these goodies. For more holiday treats, check out all our desert and pastry recipes.

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Spicy Smoked Paprika Romesco Over Grilled Trout

My first taste of romesco was not, sadly, in Catalonia. I first encountered this crimson sauce in Walla Walla, Washington at a going away party for a dear foodie friend. I prepped ribs, halibut, and …

Jerk Chicken

Summer means grilling, and there’s nothing quite like the smell of Jerk Chicken cooking on the grill!  Whether you use our Jerk Rub in a marinade or just sprinkled (liberally!) on the chicken, the aroma …

English Beef Rub

English Beef Rub offers up a bold combination of cinnamon and juniper along with salt and pepper for incredible flavor! Influenced by medieval beef rubs, the intense flavors stand up to and takes the edge off of gamey …

Nutty Chocolate Chile Thumbprints

We have a new go-to cookie recipe! If you love the marriage of nuts and chocolate (and who doesn’t?), try these for easy baking, gifting and be sure to leave some out on 12/24. These …

South Asian Coconut Butter

Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …