Pecorino Cheese Black Pepper Biscotti

In addition, I added two tablespoons dijon mustard to the batter just to give it a little more zip. The biscotti turned out great, and are full of cheese with just a bite from the black pepper. For this recipe it is best to use freshly ground coarse black pepper, and to really ensure the biscotti are golden brown when they are removed from the oven. These biscotti would also make a great holiday gift along with a bottle of red wine!I wanted something a little different with a more pronounced cheese flavor. I ended up finding a recipe I liked from Epicurious from December 2006. I did increase the amount of cracked black pepper used because I really wanted to be able to taste the pepper. I also used Pecorino Romano cheese in place of the Parmesan as I find the Pecorino to have a stronger flavor, and increased the cheese to 3 cups.

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Pecorino Cheese Black Pepper Biscotti