Preheat oven to 350 degrees.

Whisk together flour, baking powder, ¾-cup cheese, and pepper in a large bowl. Blend in butter with a pastry blender or your fingers (I'm a finger gal) until mixture resembles course meal. Whisk the eggs with milk and, reserving a couple of tablespoons of the liquid for later use, add to flour mixture, combining until a soft dough forms.

Divide the dough into two halves, and, either on a floured work surface or a large ungreased baking sheet, form each half into a slightly flattened 12-inch log (about 2 inches wide and ¾ inch high). Transfer logs to baking sheet if not there already, arranging them about 3 inches apart.

Brush remaining egg/milk mixture over logs, sprinkle tops of logs evenly with remaining cheese and grind additional black pepper on top. Bake until the logs are golden and firm, about 25 minutes. Cool logs to warm 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 ½-inch-thick slices. Arrange slices, cut side down, in 1 layer on a baking sheet. Repeat with second log. Bake on one side until golden and crisp, about 20 minutes. Then flip biscotti and continue to bake, about 20 minutes, until second side is golden and crisp, too. Cool about 15 minutes.

Biscotti can be stored up to two weeks in airtight container.

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Source: Adapted from Gourmet, December 2006

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