Biscotti - Not the sweet type

Having biscotti with an espresso is a common occurrence these days. But do you know how to make them? I will take you through the delightful and easy recipe for biscotti, but this will be for a savory, not the sweet type.
Biscotti are the crunchy twice baked, cookie like slices that you dip into your espresso, cappuccino or if you choose sweet desert wine.

It’s not a mystery as to how biscotti get their crunch. They are baked twice, and it’s the second baking that really establishes their crunchiness and character. They are a little more complicated than cookies, and the dough is easy to put together with many options at your disposal.

Regardless of flavor, the method of making them remains the same. You prepare and form the dough into a log and bake it until its firm to the touch.
Allow it to cool and slice it on the bias (at an angle) and bake them again a second time. Make sure you flip them after about 12-15 minutes to make sure both sides are properly toasted

2 eggs – lightly beaten
1 cup grated cheddar or any other cheese
1 cup plus 2 tablespoons all-purpose flour, more as needed
½ tsp baking powder
½ tsp salt
¼ tsp pepper, or to taste

Preheat oven to 350° F.

Line a baking sheet with parchment or aluminum paper
Place the eggs and cheese in a food processor and process until they come together in a thick ball, about a minute or so

Now add the flour, baking powder, salt and pepper, pulse three to four times, just to bring the ingredients together. You don’t want to overwork the gluten in the flour

Place the dough on to a lightly floured surface and very gently knead it until it holds together, it may be somewhat crumbly at first

Shape the dough into an 8” to 10” log
Transfer to the prepared baking sheet and gently flatten

Bake until the log begins to color and is firm to the touch, about 25 minutes

Allow to cool for about 10 minutes, and cut on the bias (at an angle) into ½ inch slices

Now lay the biscotti flat on the baking sheet and bake until toasted, about 15 minutes at which point you turn and toast the other side for another 10 to 12 minutes

Allow to cool completely, and serve.