Romano-Black Pepper Biscotti

1 1/2 Tbsp. whole black peppercorns or peppercorn blend
4 cups flour
2 tsp. baking powder
2 tsp. salt
2 1/4 cups finely grated Parmesan or Romano cheese
1 1/2 sticks (12 Tbsp.) cold, unsalted butter, cut into half inch cubes
4 large eggs
1 cup whole milk

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Pulse peppercorns in grinder until coarsely ground. In a food processor or large bowl, combine flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper. Pulse in the butter with a food processor or, if you’re using a bowl 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 the dough onto a lightly floured surface and divide into thirds. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log, about 2 inches wide and 3/4 inch high (or to the size you want). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.

Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake until logs are pale golden and firm, about 30 minutes. Cool logs to warm on sheets on a rack, about 10 minutes.

Reduce oven temperature to 300°F.

Transfer a log to a cutting board and cut diagonally into 1/2-inch-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. Cool biscotti on baking sheets on racks, about 15 minutes.

Makes about 16 slices of biscotti

SOURCE:elly says opa!