Black Pepper and Romano Biscotti

That soup looks familiar

Here’s a recipe for the savory biscotti we promised yesterday. We hope you have some leftover soup.

Romano and Black Pepper Biscotti

• 2 1/2 cups flour
• 1 tbsp black peppercorns
• 2 tsp baking powder
• 3/4 tsp salt
• 4 eggs
• 1/2 cup grate Romano
• about 3 tbsp water

Preheat oven to 375. Butter and flour a baking sheet. In a large bowl, mix flour, salt and baking powder. Create a well in the center and add eggs, peppercorns and romano. Stir until incorporated. Add enough water to make sure the dough is pliable. It will be fairly thick. On the baking sheet, shape dough into two even logs, about two inches wide and 10 inches long. Bake until golden and firm. Let cool for 10 minutes. Lower heat to 325. Once biscotti has cooled slightly cut them at a diagonal in roughly 1/4 inch slices. Lay fat on baking sheet and return to oven. Cook for 10 minutes longer, flip then cook another 10 minutes.

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