BISCOTTI, SAVORY

BLACK PEPPER BISCOTTI
1 3/4 cups AP flour
1/4 cup whole wheat flour
1 cup Parmesan Regianno cheese
1 1/2 teaspoon baking powder
2 teaspoon freshly ground black pepper
1/2 teaspoon salt
Pinch of ground cayenne
1/2 cup cold butter, cut into small cubes
2 eggs
1/2 cup cream, half n half or whole milk

Method:
Pre heat oven to 350ºF. Line sheet pan with parchment.
Whisk together flour, and parmesan cheese (save 1 Tbsp. for top); include baking powder, pepper, salt and cayenne. Cut in the butter with pastry blender, two knives or quickly with hands till the mixture resembles coarse meal.
In separate bowl, mix eggs, and all but 2 teaspoons of cream. Stir into flower to create smooth dough.
Divide in half, Knead lightly into ball on lightly floured board. Roll into “log” about 10 inches long and 2 inches wide. This makes about 3 1/2 to 4 inch by 1/2″ slice when cut on the bias. To make longer wider pieces start with a shorter, wider log.

Brush log with reserved cream and sprinkle with reserved cheese. Bake until golden brown and just firm, 30 min. Let cool for about 10 minutes. On cutting board, cut into 1/2 inch bias cut slices about 3 inch each.

Store air tight.

or Freeze.