Asiago Cheese and Almond Biscotti

Asiago Cheese and Almond Biscotti

  • Author: Flavia Scalzitti


Adapted from Ciao Biscotti by Domenica Marchetti


  • 2 cups (287 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons coarsely ground black pepper
  • 1 cup (100 grams) grated Asiago cheese
  • ½ cup (56 grams) sliced almonds
  • 6 Tablespoons (80 grams) unsalted butter, cut into ½-inch (12-mm) pieces, at cool room temperature
  • 2 large eggs, well-beaten
  • 24 Tablespoons whole milk


  1. Heat the oven to 350℉ (180℃). Line a baking sheet with parchment paper and set it aside.
  2. In the work bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, salt, and pepper. Mix briefly on low speed.
  3. Add in the Asiago cheese and almonds and mix briefly on low speed to incorporate them throughout the flour.
  4. Add in the pieces of butter and mix on medium-low speed until the mixture looks crumbly.
  5. Place 1 Tablespoon of the beaten eggs into a small bowl and set aside.
  6. Combine the remaining beaten eggs with 2 Tablespoons of milk and pour the mixture into the work bowl. Mix on medium speed until the dough comes together. Note: If there are still dry ingredients that have not incorporated into the dough, add in 1-2 more Tablespoons of milk.
  7. Turn the dough out onto a lightly floured board and shape the dough into a disk.
  8. Cut the disk of dough evenly in half and shape each half into a rough oval shape.
  9. Transfer each dough oval to the parchment-lined baking sheet.
  10. Moisten your hands lightly with water and use your fingers to stretch and shape each dough oval into a log measuring 2 ½ inches (6 cm) wide and 12 inches (30 cm) long.
  11. Press down on each log to flatten the tops evenly.
  12. Brush the tops of each dough log with the reserved 1 Tablespoon of beaten egg.
  13. Bake the logs for 25-30 minutes, or until they are lightly browned and cracked on top. The dough should spring back when you press on it lightly.
  14. Transfer the baking sheet to a cooling rack for 5 minutes.
  15. Carefully transfer the logs off of the baking sheet and onto the cooling rack and let the logs cool for 20 minutes.
  16. Reduce the oven temperature to 300℉ (150℃).
  17. Transfer the cooled logs to a cutting board and use a serrated or Santoku knife to cut the logs on the diagonal into ½-inch (13 mm) slices.
  18. Place the slices cut side up on the parchment-lined baking sheet (use a second baking sheet if necessary) and bake for 20 minutes.
  19. Turn the slices over and bake for an additional 15-20 minutes, or until they are crisp and light golden.
  20. Transfer the biscotti to a cooling rack to cool completely.


Storage:  Store the biscotti in a tightly sealed container at room temperature for up to 2 weeks.