A savory twice baked cookie made with Parmesan and flavoured with freshly milled black pepper, great for dipping into the soup, for snacking or as a perfect accompaniment to a salad.
Parmigiano-Reggiano is a hard, fat raw cow's milk or cured goat milk cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy.

1. Preheat the oven to 180C/350F. Combine together flour, salt, baking powder, 100 grams of grated parmigiano reggiano and 3/4 of black pepper in a mixing bowl.
   
   
2. Cut in butter and mix with a fork until it resembles coarse crumbs. Beat the egg and milk until combined. Reserve 2 tablespoons of the mixture. Pour the rest of liquid into the flour mixture and mix with a fork until a dough forms.
   
   
3. Place the dough on a lightly floured work surface and divide it into two portions. Shape each into a log about 10 x 2 inches, Place them on a parchment paper lined baking tray spacing about an inch apart. Brush the tops of the biscotti logs with the reserved egg wash and sprinkle with the remaining cheese and black pepper.
   
4. Bake at 180C/350F, turning once, for 30 minutes until pale golden. Remove and cool the tray on a rack for 5 minutes. Turn the oven temperatures down to 150C/300F. Cut the biscotti into half inch thick slices and return them to the baking tray. Bake for 35 minutes longer until they are dry and crisp.

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