* PLUS Refrigeration Time: 30 minutes, Baking Time: 30 minutes
“Present the biscotti in a colourful cookie tin or a pretty glass jar along with a bottle of wine or bubbly.” This recipe has not been tested by the Chatelaine Test Kitchen.
1 1/2 tsp
freshly ground black
, at room temperature
, lightly beaten
, or pecorino romano
Preheat oven to 350F (180C). Place almonds on a baking sheet and toast until golden, 4 to 5 min. Remove almonds but leave the oven on.
In a small bowl, stir flour with baking powder, salt and pepper.
In a large bowl, using an electric mixer or spoon, beat butter with sugar until creamy, 2 to 3 min. Add eggs and beat vigorously. Stir in parmesan and almonds. Mixture will be very wet.
Add flour mixture and mix just until blended.
Divide the batter into 2 portions. Place each half on a sheet of plastic wrap (batter will still be very wet). Using lightly floured hands, with help from the plastic wrap, form as best you can into a log shape, measuring about 10 × 1½ in. (25 × 3.5 cm). Seal each log in plastic wrap. Place on a baking sheet and refrigerate at least 30 min.
When ready to bake, line a large baking sheet with parchment paper or a silicone mat. Unwrap the logs and carefully place on prepared baking sheet, spacing at least 3 in. (7.5 cm) apart. Lightly pat to flatten the tops.
Bake in centre of oven for 25 min. Carefully remove logs to a cutting board. Let stand 10 min, then, using a sawing motion, cut diagonally into ½-in. (1-cm) slices.
Arrange biscotti slices cut-side down in one layer on baking sheet. Bake for 15 min. Turn biscuits and continue to bake until golden, 5 to 10 min more. Cool completely on a rack. Store in an airtight container up to 2 weeks.