Adapted from Ciao Biscotti by Domenica Marchetti
- 2 cups (287 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 teaspoons coarsely ground black pepper
- 1 cup (100 grams) grated Asiago cheese
- ½ cup (56 grams) sliced almonds
- 6 Tablespoons (80 grams) unsalted butter, cut into ½-inch (12-mm) pieces, at cool room temperature
- 2 large eggs, well-beaten
- 2–4 Tablespoons whole milk
- Heat the oven to 350℉ (180℃). Line a baking sheet with parchment paper and set it aside.
- In the work bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, salt, and pepper. Mix briefly on low speed.
- Add in the Asiago cheese and almonds and mix briefly on low speed to incorporate them throughout the flour.
- Add in the pieces of butter and mix on medium-low speed until the mixture looks crumbly.
- Place 1 Tablespoon of the beaten eggs into a small bowl and set aside.
- Combine the remaining beaten eggs with 2 Tablespoons of milk and pour the mixture into the work bowl. Mix on medium speed until the dough comes together. Note: If there are still dry ingredients that have not incorporated into the dough, add in 1-2 more Tablespoons of milk.
- Turn the dough out onto a lightly floured board and shape the dough into a disk.
- Cut the disk of dough evenly in half and shape each half into a rough oval shape.
- Transfer each dough oval to the parchment-lined baking sheet.
- Moisten your hands lightly with water and use your fingers to stretch and shape each dough oval into a log measuring 2 ½ inches (6 cm) wide and 12 inches (30 cm) long.
- Press down on each log to flatten the tops evenly.
- Brush the tops of each dough log with the reserved 1 Tablespoon of beaten egg.
- Bake the logs for 25-30 minutes, or until they are lightly browned and cracked on top. The dough should spring back when you press on it lightly.
- Transfer the baking sheet to a cooling rack for 5 minutes.
- Carefully transfer the logs off of the baking sheet and onto the cooling rack and let the logs cool for 20 minutes.
- Reduce the oven temperature to 300℉ (150℃).
- Transfer the cooled logs to a cutting board and use a serrated or Santoku knife to cut the logs on the diagonal into ½-inch (13 mm) slices.
- Place the slices cut side up on the parchment-lined baking sheet (use a second baking sheet if necessary) and bake for 20 minutes.
- Turn the slices over and bake for an additional 15-20 minutes, or until they are crisp and light golden.
- Transfer the biscotti to a cooling rack to cool completely.
Storage: Store the biscotti in a tightly sealed container at room temperature for up to 2 weeks.