I’ve made plenty of sweet biscotti in my day but this was my first time to make a savory version. This crispy treat pairs perfectly with soup and works as a great utensil for dipping and scooping. Feel free to go light on the black pepper, but I’m a total pepper person so used the full 2 teaspoons. The parmesan and cornmeal makes for a nice crunchy texture and is such a delicious alternative to your usual cornbread. Enjoy!
Parmesan and Black Pepper Cornbread Biscotti
1 1/3 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tbsp baking powder
1/2 tsp salt
1 – 2 tsp ground black pepper
3/4 cup grated parmesan, divided
2 Tbsp vegetable oil
1/4 cup butter, melted and cooled slightly
1/4 cup buttermilk
3 eggs, divided
Yield: 12-16 pieces
Preheat oven to 350 degrees F. Prepare a large baking sheet with parchment paper.
Whisk together flour, cornmeal, sugar, baking powder, salt, and black pepper to remove any lumps. Stir in 1/2 cup of parmesan; set aside.
In a separate bowl, combine vegetable oil, butter, buttermilk, and 2 of the eggs. Pour over the dry ingredients and stir just until everything is moistened.
Spread dough onto a baking sheet lined with a Silpat or parchment paper and pat into a 12″ x 4″ rectangle. Beat the remaining egg and brush it over the dough with a pastry brush. Sprinkle with the reserved parmesan.
Bake for 20 minutes. Cool for 10 minutes on a cooling rack. Lower the oven to 300 F while it cools.
Gently slide the loaf onto a cutting board. Use a serrated knife to slice into 1/2″ thick slices. Place slices, cut side down, onto the lined baking sheet.
Bake for 15 minutes; flip biscotti and bake for another 15 – 20 minutes or until the biscotti is golden and crisp. Let it cool before serving. Eat on it’s own or dip it into soup. Store in an airtight container.