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Walnut Asiago & Black Pepper Biscotti

Walnut Asiago & Black Pepper Biscotti
  • Duration
  • Cook Time
  • Prep Time
  • 36 ServingsServings


  • 1 1/2 cups All-purpose flour
  • 1 1/4 cups chopped California walnuts, divided
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried)
  • 1 teaspoon Ground black pepper
  • 1 teaspoon baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 cup (2 oz.) shredded Asiago cheese
  • 2 Eggs
  • 1 egg white
  • 1 teaspoon coarse salt



1 Preheat oven to 350°F. Combine flour, 3/4 cup walnuts and next 5 ingredients (sugar through baking soda) in food processor. Whirl until walnuts are finely ground.

2 Add eggs, egg white and cheese; pulse until dough is evenly moistened. Knead or stir in remaining 1/2 cup walnuts.

3 Turn dough out onto greased or parchment lined baking sheet. Pat dough into 12x3x3/4-inch loaf. Sprinkle top with coarse salt.

4 Bake 25 minutes until light golden brown. Cool 15 minutes or until firm enough to slice. Reduce oven to 300°F.

5 With a sharp knife, cut loaf into 1/4-inch thick slices. Place in single layer on ungreased baking sheets.

6 Bake at 300°F 20-25 minutes until light golden brown and crisp to the touch. Biscotti will continue to crisp as they cool.

Source: California Walnut Board