Cheddar Black Pepper Biscotti

Breakfast, Snacks


Have you ever had a savory cupcake? I have. A fancy famous chef made it for me. It was $15. I didn’t like it.

Have you ever had savory bread pudding? I have. Incredible.

Have you ever had a savory pudding ? Just no.

Have you ever had/heard of savory biscotti? Up until last weekend, I had not. I came across it on the internets and was fascinated upon first sight. And since it’s all up in your face, pictured above with a cup of steamy coffee, it’s obviously a major yes. Duh.

The dough comes together in about 10 minutes…and all in a food processor.

This means you’re not making a mess. No one likes a bunch of clean-up.

If you don’t have a food processor. You can do it by hand. Just be sure to grate the cheese finely, rather than the big grates you see pictured above.

Shape it. Bake it. Let it cool. Bake it again.

The black pepper and cheddar love each other in this twice baked cookie.

Super cheesy…with the perfect amount of kick. I’d recommend one on the way to work with your morning cup. In the afternoon with some black tea.

I dunno. Maybe even as a substitute for a dinner roll? (Am I stretching? Probably.)

Cheddar Black Pepper Biscotti

Print this recipe!

2 eggs
1 cup grated Cheddar cheese
1 cup plus 2 tablespoons all-purpose
1/2 teaspoon baking powder
1 1/2 teaspoons freshly ground pepper
3/4 teaspoon salt

1. Heat the oven to 350 degrees and line a baking sheet with parchment paper. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and black pepper and pulse three or four times, just to integrate the dry ingredients; you don’t want to overwork the gluten in the flour.

2. Turn the dough out onto a lightly floured surface and gently knead it until it holds together — it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.

3. Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.

Recipe tweaked from Mark Bittman

Yields 12

Previous Post Next Post

You Might Also Like

45 Comments

  • Reply Marie January 11, 2012 at 12:36 am

    A savory biscotti…I could go for one right now. It seems super easy to make with just a few ingredients…yet another recipe I must add to the list. 🙂

  • Reply Mercedes January 11, 2012 at 4:27 am

    I have made many sweet biscottis and have heard of savory before, but just haven’t attempted it. I think I just may this weekend! That looks fabulously delicious!

  • Reply Bev Weidner January 11, 2012 at 4:35 am

    Oh I’m just done for. Completely done for. Amazing.

  • Reply Blog is the New Black January 11, 2012 at 4:40 am

    I’ve never made savory biscotti- looks wonderful!

  • Reply Katrina January 11, 2012 at 5:00 am

    Mmm so yummy!

  • Reply Heather (Heather's Dish) January 11, 2012 at 5:04 am

    i’ve never had a savory cupcake but this biscotti? sounds too good to be true 🙂 i love the combo of cheese and black pepper!

  • Reply Heather Michelle @ A Sweet Simple Life January 11, 2012 at 5:56 am

    what a cute treat!!!

  • Reply Erin Noelle January 11, 2012 at 5:59 am

    I make savory scones a lot instead of sweet ones (dill and cheese, AMAZING), I think this would be AMAZING with some soup for dipping? Chili, or a bean soup of some sort? I think I’ll make them. 🙂

    • Adrianna
      Reply Adrianna January 11, 2012 at 1:21 pm

      Definitely.

  • Reply Allyn January 11, 2012 at 6:16 am

    When my husband and I were in Scotland on our honeymoon (can we go back please please please?) one of our hosts would rotate between sweet or savory homemade scones every day. The cheddar scones…
    To.
    Die.
    For.
    These look really good too!

  • Reply Hilliary @Happily Ever Healthy January 11, 2012 at 6:19 am

    Yum, this would go great with the crock pot soup I am making tomorrow!

  • Reply DessertForTwo January 11, 2012 at 6:41 am

    I’ve got a mad crush on the texture of biscotti. I would love a savory one!

  • Reply Sarah Caron January 11, 2012 at 7:07 am

    I adore biscotti. And baked goods with cheddar. This sounds kind of incredible … but I typically dip my biscotti in coffee. What would you dip this in? Oooh. Maybe broccoli cheddar soup (holy richness, Batman).

    • Adrianna
      Reply Adrianna January 11, 2012 at 1:20 pm

      I think soup is the ticket.

  • Reply Cassie January 11, 2012 at 7:28 am

    Amazing. I love how few ingredients there are. I love savory biscotti too!

  • Reply Jillian@TheHumbleGourmet January 11, 2012 at 8:54 am

    I adore savory pastries, so this might just have to make it’s way into the rotation. Reminds me of the cheese and herb mini-scones that Starbucks used to carry (remember those?)

  • Reply Lisa @ The Cooking Bride January 11, 2012 at 9:15 am

    I don’t think your stretching it as a sub for a dinner roll. I could totally see this with a bowl of hot soup!

  • Reply Megan January 11, 2012 at 9:28 am

    Whoa, I love this idea! Savory biscotti! Hell yeah!

    And I agree about savory cupcakes. Kinda weird. Especially if they have meat-y frosting. Savory muffins though, are totally alright with me.

    • Adrianna
      Reply Adrianna January 11, 2012 at 1:14 pm

      OMG! It had a meat-y frosting. A liver pate. SO. BAD!

      • Reply Brendan McFadden January 13, 2012 at 11:26 am

        Oh yeah, that was no good. I concur.

        • Adrianna
          Reply Adrianna January 14, 2012 at 2:24 pm

          Not. At. All.

  • Reply Katie @ Katie Without Restrictions January 11, 2012 at 9:29 am

    These look FANTASTIC! I would have never, ever thought of doing a savory biscotti. I just pinned these, to save for a rainy day! Thanks.

  • Reply Kelsey @aslolife January 11, 2012 at 9:33 am

    Yum, these look delicious. My local coffee shop makes something similar that I’m obsessed with.

  • Reply France January 11, 2012 at 10:35 am

    I have not, but I am intrigued. I mean the possibilities for flavors are endless. You just opened me up to a whole new world.

  • Reply CheekyChic January 11, 2012 at 11:48 am

    This is why I’m not a food blogger. I would not have thought of savory biscotti. Yum! This just might make it on my tablet tonight along with the big pot of soup.

    • Adrianna
      Reply Adrianna January 11, 2012 at 1:12 pm

      I’m definitely not the inventor of savory biscotti. But I’m happy to be the “middle girl.” 🙂

  • Reply Teri Lyn Fister January 11, 2012 at 12:12 pm

    Wow these sounds really good. I want to dip it in a soup.

    • Adrianna
      Reply Adrianna January 14, 2012 at 2:26 pm

      I want to dip YOU in soup.

  • Reply Jessica @ How Sweet January 11, 2012 at 1:28 pm

    well this is fun! and now i want to eat a billion.

  • Reply kelly @ paper doll theory January 11, 2012 at 8:49 pm

    hmm sounds strange.. but im intrigued…

    love kelly

    http://www.paperdolltheory.com

  • Reply Yummy Inspirations January 11, 2012 at 11:39 pm

    The flavour combo is so interesting! Must give it a try! Thank for sharing!

  • Reply Anna @ the shady pine January 11, 2012 at 11:47 pm

    I’ve made savoury biscuits/cookies before for a cheese platter but have not heard of savoury biscotti…this is definately down my alley!

  • Reply Leia January 11, 2012 at 11:59 pm

    I’ve had savory biscotti before and loved it! This looks really simple too, definitely going to give it a try.

  • Reply Kasia January 12, 2012 at 5:57 am

    I wonder if I could use this idea subbing Paleo bread…… It’s already so dense I bet it would texturally match a biscotti perfectly! I may have to try this this weekend!

    • Adrianna
      Reply Adrianna January 14, 2012 at 2:25 pm

      Hmm…not sure. Let me know if it works. I’d be interested to hear.

  • Reply Chelsea January 12, 2012 at 2:14 pm

    I’m dreaming of this with a warm cup of crab bisque. Please don’t wake me!

  • Reply Beth January 12, 2012 at 5:52 pm

    Savory biscotti sounds so great, I’m amazed I haven’t heard of it before!

  • Reply Nadette@Eat, Read, Rant! January 12, 2012 at 7:12 pm

    it’s like an entire breakfast baked into a biscotti. I think I like this idea, I think I like it a lot!

  • Reply Baking Serendipity January 12, 2012 at 7:49 pm

    I’ve never seen a savory biscotti before, but it sounds fantastic!

  • Reply BethT January 13, 2012 at 10:49 am

    I love cheddar/black pepper scones…these seem like a logical next step! Intriguing and delicious!

  • Reply Friday Favorites | Nikkilooch January 13, 2012 at 11:16 am

    […] Since it is the 13th and thinks are wacky why not bake up some savory biscotti? […]

  • Reply Elle of Chellbellz January 14, 2012 at 2:37 pm

    This looks so yummy. I’ve never had Savory any of those things! I just wrapped my head around Bread as a Sweet last year. I love it now! I can imagine this with Spicy Tomato Soup or something! I can’t wait to try and make Biscotti, but I think i want to try sweet first.

  • Reply Mari January 14, 2012 at 8:12 pm

    This was my first attempt at biscotti, and it came out very bland…did I do something wrong?

  • Reply brandi January 19, 2012 at 6:12 am

    savory bread pudding is my FAVORITE!

    and i need a food processor already. these look great!

  • Reply Fighting off winter's chill with a sausage & greens soup | Triangle Localista January 22, 2012 at 12:50 pm

    […] quickly (in about an hour) and I love the spice that the sausage adds.  I had saved a recipe for a savory, cheesy biscotti and baked a batch while the soup was simmering on the stove top.  In the end, lunch today was […]

  • Leave a Reply