Hazelnut Black Pepper Biscotti Recipe Recipe

Name: Hazelnut Black Pepper Biscotti Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cup all purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2/3 cup sugar; 4 tablespoons unsalted butter, melted; 1 egg; 1 tablespoon milk; 1/2 teaspoon vanilla extract; 3/4 cup hazelnuts, toasted and roughly chopped; 1/2 tablespoon black peppercorns, roughly ground in a mortar

Servings: persons

1 2/3 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
4 tablespoons unsalted butter, melted
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
3/4 cup hazelnuts, toasted and roughly chopped
1/2 tablespoon black peppercorns, roughly ground in a mortar

1
Preheat oven to 350u00b0F. Line a baking sheet with parchment paper.
2
In a small bowl, whisk together flour, baking powder, and salt.
3
In a large bowl, whisk together sugar and egg. Whisk in butter. Add milk and vanilla and whisk until combined. Stir in flour mixture until evenly incorporated. Mix in hazelnuts and black pepper.
4
Divide dough in two and form into 3-inch wide logs. Bake until lightly golden, about 30 minutes.
5
Let dough cool slightly then cut into 3/4-inch wide slices, cutting on a bias. Place cookies, cut side down, onto baking sheets.
6
Bake cookies until toasted, about 20 minutes. Move to a wire rack and let cool.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2/3 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 2/3 cup sugar, and more.

Yes, Hazelnut Black Pepper Biscotti Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hazelnut Black Pepper Biscotti Recipe

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