Pepperoni Biscotti

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 18
• 6 tablespoons butter, softened
• 4 garlic cloves, minced
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon italian seasoning
• 1 1/2 ounces fresh grated parmesan cheese, divided
• 1 large egg
• 1 tablespoon milk
• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup chopped pepperoni
• 1/4 cup finely chopped sweet red pepper
• 2 tablespoons finely chopped onions
• 2 tablespoons chopped fresh parsley

Recipe

• 1 preheat oven to 350.
• 2 in a large mixing bowl, add butter and beat on medium for 30 seconds. add garlic, sugar, baking powder, italian seasoning and 1 ounce (about 1/4 cup) parmesan cheese. mix until completely combined. beat in egg and milk. mix in as much flour as you can with the mixer, then use a wooden spoon to stir in remaining flour, pepperoni, red sweet pepper, onion, and parsley - it should be fairly dry.
• 3 scoop the dough out onto a lightly floured surface and knead the dough a few times until it holds together. divide the dough in half and shape each into a 9" x 1 1/2" roll. scatter the counter with the remaining parmesan cheese and roll each dough back and forth to coat them with the cheese. place the dough on to a parchment lined baking sheet and flatten slightly.
• 4 bake until the top feels firm to the touch, about 20 to 25 minutes. remove and let cool on the baking sheet for about 35-45 minutes.
• 5 if you turned the oven off, reheat it to 325 degrees. cut each roll diagonally into generous 1/2" slices. place the slices back onto the cookie sheet and bake for 10 minutes - turn the biscotti over and continue to bake until they have started to crisp up, about another 10 to 12 minutes. remove and place the biscotti on a wire rack to cool.