Black Peppercorn & Romano Cheese Biscotti

These are a slightly spicy savory biscotti. These are attractive and delicious when served with a clear broth or an Italian wedding soup. Also nice to serve with breakfast next too poached eggs.

• Ready In: 40 mins
• Yields: 24 biscotti

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 -2  teaspoon peppercorn, crushed
• 1⁄4 cup butter (softened)
• 1⁄2 tablespoon sugar
• 2  large eggs
• 1⁄4 cup  of fresh grated romano cheese (Asiago or Parmesan can be substitute)
• 2  tablespoons milk

Directions

1. Combine dry ingredients in a bowl and set aside.
2. Cream butter, sugar, and cheese till well combined.
3. Add eggs one at a time, beating well after each. Add half the dry ingredients and stir with a wooden spoon. Add milk. Stir well.
4. Add the rest of dry ingredients and mix till well combined. Add freshly cracked pepper and stir in.( If you do not have a pepper mill, place whole peppercorns into a plastic bag and crush with a mallet or hammer. The trouble will be well worth it.).
5. Shape into logs, bake 20 minutes.
6. Slice after slightly cooled and bake 5-10 minutes more.