Black Pepper And Fig Biscotti Food

HELEN'S BLACK PEPPER WALNUT BISCOTTI

Steps:

• Sift together the flour, baking soda and baking powder in a medium bowl. Stir in the pepper and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light. Add the sugar and beat until light and fluffy, about 7 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the orange zest and vanilla and almond extracts.
• Fold in the flour mixture, then fold in the walnuts. Cover the dough with plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or nonstick silicone liners.
• Divide the dough in half, place 1 piece on each sheet and shape each piece into a 12-inch log, about 2 inches across and 1 inch tall. Bake until the logs are baked through and lightly browned, about 35 minutes.
• Let the logs cool for about 10 minutes on the baking sheets (leave the oven on), then transfer them carefully to racks to cool 10 minutes more. Using a serrated knife, slice each log on the diagonal into 3/4-inch-thick slices. Arrange the slices cut-side down on the baking sheets and return to the oven until well toasted, 15 to 20 minutes more. Transfer the biscotti to cooling racks to cool completely. They will keep, tightly covered, up to 1 week.

PARMESAN BLACK-PEPPER BISCOTTI

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Pulse peppercorns in grinder until coarsely ground.
• Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
• Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
• Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
• Reduce oven temperature to 300°F.
• Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

TARALLI PUGLIESI - ITALIAN BLACK PEPPER COOKIES

Steps:

• Mix dry ingredients in a large bowl. Create a well in the middle to add the wet ingredients.
• Slowly pour the water and oil into the well of the flour. Blend together and gradually incorporate into the flour using your hands. The dough will be dense.
• Dust a working surface or cutting board with flour, To the stiff dough, knead for about 3 minutes to develop the gluten.
• Preheat oven to 400º.
• Pull off small pieces of dough about 1 Tablespoon in size. Next, roll into ropes about 6 inches long and very narrow. Form a ring and then pinch the edges together.
• Place them on a prepared baking sheet, nonstick or with cooking spray. Leave space between each tarallo, they do not expand very much but will a little bit.You can get a dozen on each baking sheet. You can bake one at a time or both at once - just be sure to rotate the pans halfway through and keep them as close to the center of the oven as you can.
• Brush with oil and bake 20 minutes in the middle of your oven. The bottoms will be lightly browned.
• Remove carefully from the baking sheet and let cool on a baking rack.
• Enjoy immediately as a snack, appetizer, or small bite. Serve with wine or other small bites like cheese, fruit, or salumi. Great to serve on a charcuterie board or in a breadbasket.

BLACK PEPPER AND FIG BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Combine dry ingredients. 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. Stir in the figs.
• Working on a floured surface, shape the dough into 2 logs, 14 inches long, by 1 1/2 inch thick. Place logs on a cookie sheet coated with baking spray, at least 4 inches apart and flatten to 1/2 inch high. Bake for 18 - 23 minutes, until firm. Cool for 10 minutes. Meanwhile, reduce the oven to 300 degrees.
• Using a serrated knife, slice the cooled loaves into diagonal slices, 1/2 inch wide. Stand them on the cookie sheet with some space around each one and bake for 30 minutes until crisp. Cool completely before storing.
• Notes: I like mission figs for this recipe, better than the calmryna ones. Also, I always eat the four end pieces while I'm baking the rest of the slices for the second time.

WALNUT, ORANGE AND BLACK PEPPER BISCOTTI

Steps:

• Preheat oven to 350°F.
• To begin, toast and chop the walnuts, have ready the zests, grind the pepper and bring butter and eggs to room temperature.
• Line two trays with parchment paper or nonstick liners like Exopat. Have ready a large floured surface, a dough scraper and extra parchment paper.
• In a medium bowl sift the flours, baking powder, soda, salt and pepper.
• In a large bowl, cream the butter. Add sugar and beat until light and fluffy. Add the eggs, beating well, and add the zest and vanilla.
• Stir in the dry mixture into the butter mixture, then add the nuts. Do not over mix but also don't leave streaks of flour either. You will have quite a goopy mess.
• Tip the dough out onto your work surface. Divide the dough into pieces. Two pieces for large trad. size biscotti, four pieces for smaller, thinner ones.
• With floured hands and/or your dough scraper, form into logs about 12 inches long and 2 inches wide, quickly place onto trays about 3" apart, brush off excess flour, and put into the middle of preheated oven. (I say quickly because if you bumble about.
• picking the logs up they will fall back onto the board. If this happens, don't worry, just form into logs and try again.).
• If you don't want to cook all of the logs, wrap them up in parchment, then saran wrap and freeze.
• Cook for about 20 mins (small) or 25 mins (large logs) until they are just turning golden.
• Remove from oven, let cool on baking rack for 10 minutes or so -- longer doesn't hurt.
• Now put the biscotti logs on a big cutting board, cut them on the diagonal about 3/4" wide, replace on same trays cut side down and place in oven (still 350° F.) for 7-8 minutes or until as hard as you want. I like them like granite so it takes them longer.
• Let cool on racks and then store in airtight containers.

BLACK PEPPER PARMESAN BISCOTTI

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl.
• Blend in butter until mixture resembles coarse meal.
• Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
• Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high).
• Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
• Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper.
• Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
• Reduce oven temperature to 300°F.
• Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets.
• Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

PARMESAN BLACK PEPPER BISCOTTI

Steps:

• In bowl, whisk together flour, all but 1 tbsp of the cheese, baking powder, black pepper, salt, and cayenne.
• Using pastry blender or 2 knives, cut in butter until mixture resembles course meal.
• In separate bowl, whisk eggs with all but 2 tsp of the cream; stir into flour mixture to form smooth dough.
• Divide dough in half. On lightly floured surface, roll each half into 10 inch log.
• Place logs, 2 inches apart, on parchment lined baking sheet; press to flatten slightly.
• Brush with remaining cream; sprinkle with remaining cheese.
• Bake in 350F oven until ligh golden and just firm to the touch, about 30 minutes. Let cool on pans on racks for 10 minutes.
• Transfer logs to cutting board. Using chef's knife, cut into 1/2 inch thick slices. Stand slices up, 1/2 inch apart, on baking sheets.
• Bake in 350F oven until almost dry, about 35 minutes. Transfer to racks. Let cool.

PISTACHIO FIG BISCOTTI

Steps:

• Heat oven to 350 degrees.
• In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.
• Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
• In a medium bowl, combine remaining ingredients.
• Add to butter mixture.
• Mix on low speed until just incorporated.
• Remove dough to a clean surface; divide into quarters.
• Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
• Remove from oven, and cool slightly.
• Reduce oven temperature to 275 degrees.
• Using a serrated knife, cut logs on the diagonal into 1/2" thick slices.
• Arrange biscotti on their sides on a baking sheet.
• Return to oven, and bake until golden, about 30 minutes.
• Turn biscotti over, and bake for 30 minutes more.

BLACK PEPPER BISCOTTI

Steps:

• Line large baking sheet with parchment paper. Mix first 4 ingredients in medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Grand Marnier, lemon peel and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
• Preheat oven to 350°F. Sprinkle powdered sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
• Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on racks. (Can be made 3 days ahead. Store airtight.)