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 this past weekend. 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.
A year ago today … more cupcakes for Nicholas and a great AFR/5-A-Day roundup.
Two years ago today … pink cupcakes for Nicholas.
Recipe courtesy of Better Homes and Gardens
Prep: 30 minutes
Bake: 40 minutes
Cool: 1 hour
Stand: 1 hour
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
1 tablespoon milk
1-1/2 cups flour
1/2 cup chopped pepperoni
1/4 cup finely chopped red sweet pepper
2 tablespoons finely chopped onion
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.
4. Preheat oven to 325 degree 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.