Just Baking

A few years ago, a Supper Club member brought Pepperoni Biscotti to one of our monthly dinners … and I was hooked.  I took the recipe home and it sat in my file, beckoning me ever since.  Although I did love them, I kept putting off making them because the recipe seemed rather time consuming, until yesterday.  A craving hit and I decided enough was enough and I pulled out the recipe and took a quick trip to the grocery store before I could change my mind.  Truth be told, the recipe is dirt simple to make; it’s only time consuming in the bake, cool, bake, bake aspect of it.  Needless to say, warm from the oven they were as good as I remembered them, and totally worth the effort.

Pepperoni Biscotti
Recipe courtesy of Better Homes and Gardens

Prep: 30 minutes
Bake: 40 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients
1/3 cup butter, softened
1/4 cup grated Parmesan cheese
4 cloves garlic, minced
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon Italian seasoning
egg
1-1/2 cups all-purpose flour
1 tablespoon milk
1/2 cup chopped pepperoni
1/4 cup finely chopped red sweet pepper
2 tablespoons finely chopped onion
parsley
Parmesan cheese

Directions

1. Preheat oven to 350° F. Lightly grease a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/4 cup Parmesan cheese, garlic, sugar, baking powder, and Italian seasoning. Beat until combined. Beat in egg and milk. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in remaining flour, pepperoni, red sweet pepper, onion, and parsley.

2. Knead dough gently until it clings together. Shape dough into two 9×1-1/2-inch rolls. Roll dough rolls in the 2 tablespoons Parmesan cheese to coat. Place rolls on prepared cookie sheet; flatten slightly.

3.Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on cookie sheet for 1 hour.

4. Preheat oven to 325 °F. Cut each roll crosswise into 3/4-inch-thick slices. Place slices, cut side down, on an ungreased cookie sheet. Bake for 10 minutes. Turn and bake for 10 to 12 minutes more or until biscotti are dry and crisp. (Do not overbake.) Transfer biscotti to a wire rack; let cool. Makes about 24 biscotti.