Savory Scotch Biscotti
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Ground rainbow peppercorns/Coarsely ground black pepper||1 1⁄2 Teaspoon|
|Scotch whisky||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Canadian bacon||4 Tablespoon|
To Make Dough: Preheat oven to 325°F.
Place flour, sugar, salt, and pepper in a food processor with the metal blade and pulse to combine.
Add Scotch, oil, and Worcestershire sauce and pulse until the mixture holds together and is the consistency of wet sand.
With your hands, shape the dough into a ball and divide in half.
Place on a greased baking sheet and shape into 2 logs, each 10 inches long, 1 inch high, and 1 1/2 inches wide, spacing them at least 2 inches apart.
To Bake: Bake for 20 minutes, or until tops are set and color is pale.
With a spatula, remove to a cutting board and let cool 5 minutes.
Leave oven at 325°F.
With a serrated knife, slice diagonally about 3/8 inch thick.
Return the slices, cut side down, to the baking sheet and bake until dry and firm, about 25 to 30 minutes.
Cool on baking sheet.
(Bis-cotti may be stored airtight at room temperature up to 1 week or frozen.)