• Butter 424g
  • Granulated sugar 136g
  • Egg 1000g
  • Olive oil 80g
  • All-purpose flour 1090g
  • Cornmeal 272g
  • Parmesan, grated 680g
  • Salt 18g
  • Ground cayenne pepper 6g
  • Baking powder 50g


  1. Using a paddle attachment, cream the butter, sugar, salt, and cayenne pepper.
  2. Blend the egg and olive oil; gradually add to the creaming mixture.
  3. Scrape the bowl and paddle.
  4. Combine and blend the dry ingredients. Add them to the bowl.
  5. Mix lightly but thoroughly.
  6. Divide: Small biscotti: 450g Large biscotti: 908g
  7. The dough will be soft. Work on a generously floured surface.
  8. Form logs to fit the width of a sheet tray with ½” margins on each end.
  9. Bake: 350° convection oven until the logs have spread, cracked, and golden brown.
  10. With a serrated knife, slice the logs while they are slightly warm.
  11. Place the slices cut side down on a parchment lined sheet tray.
  12. Toast in the oven until the slices are golden brown.
  13. Flip and toast more if desired.


Formulation courtesy of Mitch Stamm, Johnson & Wales University