Recipes and Cooking Pepperoni Biscotti 4.5 (2) Pizza ingredients take over this Italian cookie to make a savory snack or a side dish for soup or spaghetti. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cool Time: 1 hrs Bake Time: 40 mins Total Time: 2 hrs 10 mins Servings: 24 Yield: 24 biscotti Jump to Nutrition Facts Ingredients ⅓ cup butter, softened ¼ 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 ½ cup all-purpose flour ½ cup chopped pepperoni ¼ cup finely chopped red sweet pepper 2 tablespoon finely chopped onion 2 tablespoon snipped fresh parsley 2 tablespoon grated Parmesan cheese Directions Preheat oven to 350 degree F. 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 until combined. Beat in egg and milk. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in remaining flour, pepperoni, red sweet pepper, onion, and parsley. Knead dough gently until 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 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on cookie sheet for 1 hour. Preheat oven to 325 degree F. Cut each roll crosswise into 3/4-inch-thick slices. Place slices, cut side down, on an ungreased cookie sheet. Bake for 10 minutes. Turn and bake for 10 to 12 minutes more or until biscotti are dry and crisp. (Do not overbake.) Transfer biscotti to a wire rack; let cool. Makes about 24 biscotti. Rate it Print Nutrition Facts (per serving) 80 Calories 5g Fat 7g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 80 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 20mg 7% Sodium 140mg 6% Total Carbohydrate 7g 3% Protein 2g Vitamin C 3.5mg 18% Calcium 40.4mg 3% Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.