Pepper in your cookies anyone? Pink Peppercorn Cherry Biscotti are buttery, peppery and sweet. A truly delightful crunchy combination. Now is the time to start thinking about holiday baking and these biscotti scream out holiday with the red cherries, spattering of pink peppercorns and drizzle of white chocolate.
While pink peppercorns are not actually a pepper but rather a dried berry, they still have a distinct peppery flavour. They are fantastic with fruit, in creamy desserts and sauces. For anyone who has been following me, you will remember they were difficult for me to find when I was making Grilled Salmon with Pink Peppercorn Tartar Sauce. I eventually purchased them on Amazon. I still have plenty left, so don’t be surprised to find more great recipes using pink peppercorns appear from time to time. A tablespoon or two at a time takes a while to use, but since they travelled all the way from England I will definitely be using every speck.
I love this recipe because biscotti is so versatile. The cookie dough can take on a wide array of flavours, nuts and fruits. It really is just your imagination that limits you. These in particular are slightly spicy from the pepper, buttery and crunchy, while the white chocolate adds just enough creamy sweetness to balance it all. They are fantastic!
Recipe Source: Compelled To Cook
- 1 cup sugar
- 1/2 cup unsalted butter at room temperature
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 tbsp pink peppercorns crushed or pulsed 2-3 times in a grinder
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 cups dried cherries coarsely chopped
- 4 ounces white chocolate
- 1 each egg white
- Preheat oven to 350℉. Cream together butter and sugar until light and fluffy. Add eggs one at a time, incorporating before adding the next. Beat in vanilla.
- In a small bowl combine flour, baking powder, salt and peppercorns. Add to butter and egg mixture, beating until combined. Stir in dried cherries.
- Line a large baking sheet with parchment paper. Divided dough into two. Shape each portion into a long flat log approximately 2 1/2"x 9 1/2"x1" high. Whisk egg white with a tbsp of water and brush over each log. Bake for 30 minutes, remove from oven and allow to cool for 10-15 minutes. Reduce oven temperature to 300℉. Cut each log into 3/4" slices and lay each piece flat on the baking sheet. Bake for 10 minutes, turn over each piece and bake for an additional 10 minutes.
- Remove from oven and allow to cool. Melt white chocolate and drizzle over each piece.