Pepperoni Biscotti
List of Ingredients
1/3 cup butter, softenend
1/4 cup grated parmesan cheese
4 cloves garlic, minced
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon Italian seasoning
1 egg
1 tablespoon milk
1 1/2 cups flour
1/2 cup chopped pepperoni
1/4 cup finely chopped red sweet pepper
2 tablespoons finley chopped onion
2 tablespoons snipped fresh parsley
2 tablespoons grated parmesan cheeseRecipe
Preheat oven to 350 degrees. 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 till combined. Beat in egg and milk. Beat in as much flour as you can with the mixer. By hand, stir in remaining flour, pepperoni, red pepper, onion and parsley. Knead dough gently till it clings together. Shape dough into two 9x1 1/2 inch rolls. Roll dough rolls in the 2 tablespoons parmesan cheese to coat. Place rolls on prepared cookie sheet; flatten slightly.
Bake for 20-25 minutes or till a toothpick inserted near the center comes out clean. Cool on sheet for 1 hour. Cut each roll crosswise into 1/4 inch thick slices. Reheat oven to 325 degrees. Place slices, cut side down, on an ungreased cookie sheet. Bake 10 minutes. Turn and bake for 10 -12 minutes more ot till biscotti are dry and crisp. (Do not overbake.) Transfer biscotti to a wire rack; let cool. Makes about 24 biscotti. Serve with warm marinara sauce for dipping.
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