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1
Put oven racks in upper and lower thirds of oven and preheat oven to 350u00b0F.
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2
Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl.
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3
Blend in butter until mixture resembles coarse meal.
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4
Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
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5
Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high).
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6
Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
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7
Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper.
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8
Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
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9
Reduce oven temperature to 300u00b0F.
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10
Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets.
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11
Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
