This Sunday I will serve the annual savory biscotti to complement our array of wines for the local wine club members. We use our local favorite cheese, a cow’s milk farmer’s cheese from local cheesemaker Joe Matos, but Parmigiano-Regggiano is a fine substitute.
- 1 ½ tablespoons freshly ground pepper
- 4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 ½ cups Matos cheese, finely grated
- 1 ½ sticks cold butter, diced
- 4 large eggs
- 1 cup milk
- Preheat oven to 350 degrees
- Whisk together flour, baking powder, salt, 2 cups cheese, and one tablespoon black pepper. Blend in butter to create a coarse meal. Whisk 3 eggs and milk and add to mixture until a soft dough forms.
- Turn dough on board and quarter. Form each piece into a log, about 12″ by 2″ by 1″. Transfer to 2 ungreased baking sheets.
- Whisk remaining egg and brush logs, then top with remaining cheese and pepper. Bake for 30 minutes, switching position of pans every 10 minutes.
- Cool 10 minutes. Reduce oven to 300. Take each log at cut into i/2 inch diagonal slices. Return to pans, cut side down. Bake another 20 minutes, turning over slices midway.
- Cool 15 minutes. Can be stored in airtight containers at room temperature.
These are great with Taft Street Zinfandel and Pinot Noir.