Asiago, Romano and Black Pepper Biscotti

Savory biscotti, excellent on their own, even better when you’re sipping a glass of wine, also the perfect companion with all your homemade soups, chili’s and salads.
Just like its cousin the sweet biscotti, the combinations you could use here are endless and left only to your imagination!
These are so flavorful and perfect for entertaining, with every crunchy bite you’ll taste the bold flavors of cheese, the spiciness of the black pepper and just a hint of whatever herb you use.
Hard and semi hard cheeses are best, think parmesan, chedder, gouda, provolone to name a few, for nuts you could use pistachio’s, pine nuts, walnuts, almonds or pecans, herbs such as thyme, basil, oregano and rosemary, like I said the possibilities are endless!

Now go and create a batch, here’s the basic recipe. Feel free to switch out the cheese and herbs of your choice, I did!

4 cups flour
1 1/2 tablespoons coarsely ground black pepper
2 teaspoons baking powder
2 teaspoons kosher salt
1 cup grated Asiago cheese
1 cup grated pecorino Romano
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup thinly sliced almonds

Snipped fresh thyme, not too much
A healthy pinch of cayenne pepper, (optional)
3 large eggs lightly beaten, plus 1 large egg, lightly beaten, for brushing the dough
1 cup whole or 2 percent milk


Combine the flour, peppers, baking powder, salt and cheeses in the bowl of a food processor; pulse to combine. Add the butter and pulse briefly. Add the almonds but do not process.
Combine the 3 beaten eggs and the milk in a measuring cup, then add to the food processor bowl, pulsing as you pour. Process just until the egg mixture and nuts are incorporated and the dough begins to form a ball.

Turn out the dough onto a large piece of wax paper, patting it into a disk. Wrap the disk in the paper and refrigerate for at least 2 hours and up to overnight.
Position oven racks in the middle and lower third of the oven; preheat to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone liners.
Remove the dough from the refrigerator; if it is very firm let it sit at room temperature for about 15 minutes. Divide into 4 equal pieces. Roll each piece into a log about 11 inches long, 2 inches wide, and 3/4-inch to 1-inch thick. Place 2 logs on each baking sheet, spaced at least 1 inch apart. Use a pastry brush to lightly brush the tops of the logs with the remaining beaten egg, if using.
Bake for 15 minutes, then rotate the baking sheets from top to bottom; then bake for 15 minutes so the logs are golden on top and springy to the touch. Use a wide spatula to transfer the logs to a wire rack to cool for 20 minutes; keep the baking sheets at hand because they will be used to bake the sliced biscotti. (Wipe the paper or liners clean as needed.)

Reduce the oven temperature to 325 degrees. Working with one log at a time, place it on a cutting board and use a serrated knife to cut crosswise on the diagonal with a slow, sawing motion into 1/3-inch-thick slices, arranging them closely together on the baking sheets as you go. Bake both sheets for 15 minutes (on the middle and lower racks), then rotate them from top to bottom and front to back; bake for 15 minutes, until the biscotti are golden and crisp. Transfer to a wire rack to cool completely.
Recipe makes approximately 7 to 8 dozen.
MAKE AHEAD: The dough needs 2 hours rest in the refrigerator, or overnight. The dough can be made in advance and refrigerated for up to 3 days or frozen in a food storage bag for up to 3 months. Baked biscotti will keep at room temperature for up to 2 weeks in an airtight container.
Recipe adapted from The Washington Post 2009
Buon Appetito!
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  1. And biscotti (why, i do not know) are ALWAYS better a couple days after you make them.

    Very nice. I’ll try a savory this winter.

  2. Would you believe that making biscotti is on my bucket list? ‘Tis true! Here I’m thinking sweet…but now the savory one would be perfect with soups. We had our first rain today, so I can feel a soup fest coming soon.

  3. Oh my God Marie – How do you do it? Come up with wonderfully inventive and delicious recipes all the time that have an Italian accent – and produce gorgeous photos too. Definitely making these for those days and nights when I want a little nibble with my glass of wine.

  4. I love the idea of savory biscotti – I would have never thought of it! That’s why I enjoy visiting your blog so much – so many creative ideas!

  5. I absolutely love savory biscotti! I considered making some for christmas last year but thought I would just stick to the sweets. This year I am definitely going to venture down the savory route!

  6. Yes, yes yes! I’ve been thinking about savoury biscotti lately. I’ve never made any kind, but I keep thinking what if… Right now I need one of these and a glass of wine like nobody’s business!

  7. Those biscotti look crazy good! Wish I had some in front of me right now – can’t wait to try them. Thanks for sharing – Cheers:)

  8. Those biscotti look crazy good! Wish I had some in front of me right now – can’t wait to try them. Thanks for sharing – Cheers:)

  9. I love a bread stick to dip in and eat along with a bowl of good soup or stew–these savory biscotti would be so much better!

  10. The savory biscotis will go down a treat with any dip or pate too! I do not have a sweet tooth, love the savory version!

  11. I just love savory biscotti. I have a black pepper parmesan biscotti that I make that is just out of this world, but I definitely need to try this one next!
    Thanks for sharing!

  12. Yum! I love black pepper in a biscotti, having tried it in a sweet version; can’t wait to try the savory version now.

  13. Sincere thanks for this recipe – I love the texture of biscotti but don’t have a sweet-tooth. I will definately be adding this to my must-try recipes in the build up to Xmas here, downunder in our Summertime.

  14. This sounds wonderful. I’ve copied the recipe and I can’t wait to try it!

  15. When given a choice I will always move over to the savoury side:D

  16. I always make a sweet biscotti. I have to try savory.

  17. Love the idea here. These would be great with a nice slice of proscuitto!

  18. How exciting! I’ve never had savory biscotti before but I see these in my future. VERY SOON!!

  19. Those look amazing. I have never made savory biscotti but these look so fabulous that I am tempted!

  20. You are my heroine. This is the perfect way to end our busy evenings.. a savory biscotti (or 4 or 11) and a glass of wine.

  21. I’ll bring the wine, Marie; save me some of these! I love savory biscuits but never thought to adapt a biscotti recipe to do it. Brilliant.

  22. These sound great. I’m going to need to try some savory biscotti.

  23. now those are flavorful biscotti! I don’t know why I never thought of savory biscotti…..your sound oh so delicious!

  24. I remember when you told me of this. They look incredible!

  25. these look great – biscotti of any kind are just wonderful !

  26. Just stumbled upon your blog, excellent! I’ve been making biscotti for years now, but never a savory one. I cannot wait to try it!