Rosemarie in Rural Kansas

I think, this biscotti is very similar to your jalapeno pepper biscotti. You could substitute cayenne pepper for the regular pepper in the recipe. However, the black pepper (u could add more if u want) gives a very pungent bite and the cheese gives a creamy taste. Together they are wonderful. I serve them as an hor'd before dinner or in place of dinner rolls with dinner. They are always a hit.

Cheese/Pepper Biscotti

1 1/2 tablespoons black pepper
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups Parmigiano or Romano cheese (I use Romano for more flavor)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into smallish cubes
3 large eggs and (1 additional egg for the egg wash)
1 cup milk

Mix flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a bowl or processor.
Blend in butter (using a pastry blender, your fingertips or pulse of processor) until mixture resembles coarse meal.
Mix 3 eggs and milk together and add to flour/butter mixture 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 greased cookie sheets. Arrange logs about 3 inches apart.

Whisk remaining egg and brush some of it over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper.
Bake 350 oven, rotating pans 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 degrees.

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. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
These biscotti keep in airtight containers in the fridge or at room temperature about 2 weeks. Although I don't think they will last that long once you taste them.
Judy/Buffalo

http://www.nancyskitchen.com