I love to bake. I would do it every day if I could. There are no complaints in my home as I churn out apple crisp, molasses cookies, pumpkin chocolate chip cookies, scones, and other goodies. Thankfully, I like to make the treats more than I like to eat them. I am much more attracted to savory things – good cheese and bread, olives, wine,
Over the past couple of years, I have been experimenting with different biscotti recipes: chocolate almond, orange chocolate, peppermint stick, gingerbread. All pretty delicious if I do say so myself. Last weekend I thought maybe I would try a biscotti version of a delicious traditional Roman dish: Cacio & Pepe. Salty pecorino cheese and coarsely ground black pepper are the stars in one of my favorite pasta dishes, so why not turn them into biscotti which in the savory variety are really decadent crackers. I combined a few recipes that I found and still not sure I have the perfect combination but as a first attempt, these are pretty delicious. I would like them to be a little crunchier and a little thinner but attempts to slice them thinner resulted in massive crumbling so I am going to have to figure that one out.
Here is the recipe I went with but I am going to tweak a little and see what I come up with next time. One tip is to definitely weigh (rather than measure) the grated cheese. There is a great variation in the amount when you weigh it and measure it and it will affect the finished product.
Cacio e Pepe Biscotti
A biscotti version of a delicious traditional Roman dish: Cacio & Pepe. Adapted from Epicurious.
Many of you may ask, “Ashley, would these biscotti pair well with a glass of prosecco?” Yes. Yes they would.