Best 2 Helens Black Pepper Walnut Biscotti Recipes
In the realm of delectable treats, Helen's Black Pepper Walnut Biscotti stands out as a culinary masterpiece, a symphony of flavors that tantalizes the taste buds and captivates the senses. This exquisite Italian cookie, hailing from the enchanting region of Tuscany, embodies the essence of rustic charm and sophistication. Baked to perfection, each biscotti boasts a crisp exterior that yields to a soft and chewy interior, studded with crunchy walnut pieces and infused with the warmth of freshly ground black pepper. As you bite into this delectable creation, a harmonious blend of sweet and savory flavors unfolds, leaving you with a lingering taste of pure bliss. Whether enjoyed as an afternoon snack, a dessert accompaniment, or a thoughtful gift, Helen's Black Pepper Walnut Biscotti promises an unforgettable culinary experience.
Alongside this remarkable recipe, the article also presents a delightful collection of biscotti variations, each offering a unique twist on this classic treat. From the zesty zing of Lemon Blueberry Biscotti to the nutty richness of Pistachio Cranberry Biscotti, these recipes cater to a wide range of palates and preferences. Whether you're a fan of traditional flavors or seeking new culinary adventures, you're sure to find a biscotti recipe in this article that will satisfy your cravings and leave you wanting more.
WALNUT, ORANGE AND BLACK PEPPER BISCOTTI
Old Gourmet recipe. As yet untried by me, but I am a biscotti nut and a pepper nut, so am recording in my files.
Provided by spatchcock
Categories Dessert
Time 1h15m
Yield 32 biscotti
Number Of Ingredients 12
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.
Nutrition Facts : Calories 121.8, Fat 7.1, SaturatedFat 2.3, Cholesterol 19.2, Sodium 39.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.5, Protein 2.1
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.)
Tips:
- Use high-quality ingredients for the best flavor. This includes using real butter, pure vanilla extract, and fresh, coarsely ground black pepper.
- Cream the butter and sugar together until light and fluffy. This will help the biscotti be tender and chewy.
- Chill the dough for at least 30 minutes before baking. This will help the biscotti hold their shape.
- Bake the biscotti until they are golden brown and firm. This will ensure that they are crispy and flavorful.
- Let the biscotti cool completely before slicing them. This will help them keep their shape.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Helen's Black Pepper Walnut Biscotti are a delicious and easy-to-make treat. They are perfect for snacking, entertaining, or giving as gifts. With their unique flavor and texture, these biscotti are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat, give Helen's Black Pepper Walnut Biscotti a try. You won't be disappointed!
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