Parmesan Black-Pepper Biscotti

Ingredients for Parmesan Black-Pepper Biscotti

• 1 1/2 tablespoons whole black peppercorns

• 500g plain flour plus additional for dusting

• 2 teaspoons baking powder

• 2 teaspoons salt

• 130g Parmigiano-Reggiano, finely grated (500g )

• 1 1/2 sticks (170g ) cold unsalted butter, cut into 1/2-inch cubes

• 4 stora ägg

• 240ml whole milk

• an electric coffee/spice grinder

Put oven racks in upper and lower thirds of oven and preheat oven to 177°C.

Pulse peppercorns in grinder until coarsely ground.

Whisk together flour, baking powder, salt, 230g cheese, and 1 tablespoon 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-inch-long log (about 2 inches wide and 3/4 inch high). 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 30g cheese and 1/2 tablespoons ground 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 149°C.

Carefully transfer 1 warm 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.

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