Parmesan Black Pepper Biscotti

From Canadian Living Magazine

• Ready In: 1 hr 30 mins
• Serves: 40
• Yields: 40 biscotti

Ingredients

• 2  cups  all purpose flour
• 1  cup parmesan cheese, finely grated
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons cracked black pepper
• 1⁄4 teaspoon salt
• 1  pinch cayenne pepper
• 1⁄2 cup  cold salted butter, cut into small cubes
• 2  eggs
• 1⁄2 cup  10% cream or 1⁄2 cup milk

Directions

1. In bowl, whisk together flour, all but 1 tbsp of the cheese, baking powder, black pepper, salt, and cayenne.
2. Using pastry blender or 2 knives, cut in butter until mixture resembles course meal.
3. In separate bowl, whisk eggs with all but 2 tsp of the cream; stir into flour mixture to form smooth dough.
4. Divide dough in half. On lightly floured surface, roll each half into 10 inch log.
5. Place logs, 2 inches apart, on parchment lined baking sheet; press to flatten slightly.
6. Brush with remaining cream; sprinkle with remaining cheese.
7. Bake in 350F oven until ligh golden and just firm to the touch, about 30 minutes. Let cool on pans on racks for 10 minutes.
8. Transfer logs to cutting board. Using chef's knife, cut into 1/2 inch thick slices. Stand slices up, 1/2 inch apart, on baking sheets.
9. Bake in 350F oven until almost dry, about 35 minutes. Transfer to racks. Let cool.