Parmesan Black Pepper Biscotti
4C Grated Parmesan-Romano Cheese
1 1/2 Tbsp. coarse black pepper
4 cups all-purpose flour plus additional for dusting
2 tsp. baking powder
2 tsp. salt
4 1/2 ounces 4C Grated Parmesan-Romano Cheese
1 1/2 sticks unsalted butter, cut into 1/2″ cubes
4 large eggs
1 cup whole milk
Put oven racks in upper and lower thirds of the oven and preheat oven to 350 degrees F.
Whisk together flour, baking powder, salt, 2 cups 4C Grated Parmesan-Romano Cheese, and 1 tablespoon black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until the mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
Turn dough out onto a lightly floured surface and quarter dough. Use well-floured hands and form each piece into a slightly flattened 12′ log ( about 2 ” wide and 3/4″ high). Transfer logs to 2 ungreased large baking sheets, arranging about 3 ” apart.
Whisk remaining egg and brush over logs, then sprinkle tops with the remaining 4C Cheese and pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
Reduce oven temperature to 300 degrees F.
Place warm log on a cutting board and cut diagonally into 1/2′ thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Allow to cool for 15 minutes.