Parmesan Black Pepper Biscotti

These savoury biscotti are ideal for a soirée. Their crisp texture is accented by the richness of Parmesan and the bite of black pepper - perfect for nibbling in between sips of wine.

black peppercorns
4 cups all-purpose flour, unbleached
2 tsp. baking powder
2 tsp. sea salt
4½ oz Parmigiano-Reggiano, finely grated (2¼ cups)
¾ cup butter, cold, cut into ½” 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.

Whisk together flour, baking powder, salt, 2 cups cheese and 1 Tbsp. ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until 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. Using well-floured hands, form each piece into a slightly flattened 12” long log (about 2” wide and ¾“ high).

Transfer logs to 2 ungreased large baking sheets, arranging logs about 3” apart.

Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining ¼ cup cheese and ½ Tbsp. ground pepper.

Bake, rotating sheets 180° 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°F (150°C/130°C fan, Gas Mark 2).

Carefully transfer 1 warm log to a cutting board and cut diagonally into ½” 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, 35-45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

Makes 5-6 dozen biscotti.