Black Pepper & Walnut Biscotti

Black pepper and walnut biscotti are the grown-up cousin of the typical sweet anise biscotti you find at the coffee shop. A teaspoon and a half of coarse-ground pepper plus a half teaspoon of nutmeg gives these a savory edge that makes them just as at home next to an evening cheese plate as next to a morning espresso. Toasted walnuts boost the savory side, while dark brown sugar provides the deep caramel sweetness that anchors everything.

Walnut oil is worth seeking out instead of substituting vegetable oil. The nutty fragrance carries through the cookie and reinforces the toasted walnut flavor, doubling down on the nut character of the biscotti.

The twice-baking is what makes these biscotti and not just cookies. The second bake dries them out for that signature dunkable crunch.

Pro Tips

• Toast the walnuts ahead. Raw nuts in biscotti taste flat and one-dimensional.
• Wet your hands when shaping the ropes. The dough is sticky and hard to handle dry.
• Cool the loaves at least 10 minutes before slicing or they crumble apart under the knife
• Use a serrated knife in a sawing motion for clean slices through the toasted nuts
• Store in airtight tins. Biscotti keep crisp for weeks at room temperature.

Variations

• Sub pecans or hazelnuts for the walnuts. Change the oil to match.
• Add 2 tablespoons of dried cranberries or chopped figs for fruity contrast
• Drizzle cooled biscotti with melted dark chocolate for sweet-savory contrast