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1
In a food processor, combine the flour and Parmesan and process briefly to combine.
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2
Add the butter and pepper and pulse until the mixture is crumbly.
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3
Add the egg and pulse again until the mixture comes together.
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4
Turn the dough out onto a sheet of plastic wrap.
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5
Shape into a log about 2 inches in diameter, and then enclose the log in the plastic wrap.
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6
Refrigerate the log until firm, at least 3 hours or up to overnight.
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7
Preheat the oven to 375F.
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8
Butter 2 rimmed baking sheets, or line the baking sheets with parchment paper.
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9
Unwrap the dough log and cut crosswise into 1/4-inch-thick slices.
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10
Arrange the slices on the baking sheets about 1 inch apart.
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11
Bake the crackers until firm but still very pale, 15 to 18 minutes.
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12
Remove from the oven.
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13
They are lovely as they are, and you can simply transfer the crackers to wire racks to cool.
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14
But if you want to try the second-bake technique, raise the oven temperature to 500F.
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15
When the oven is ready, return the baking sheets to the oven and bake the crackers until golden brown, about 3 minutes longer.
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16
Transfer the crackers to a wire rack and let cool completely.
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17
Store in an airtight container for up to 1 week, If desired, warm slightly in a 300F oven before serving.
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18
Variations:
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19
Biscotti di formaggio e mandorle (Almond Cheese Crackers): In a food processor, combine 1 1/2 cups unbleached all-purpose flour, 1 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon freshly grated nutmeg and process briefly to mix.
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20
Add 1/2 cup ( 1/4 pound) chilled unsalted butter, cut into 1-tablespoon slices, and pulse until the mixture resembles coarse meal.
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21
Add 1 egg, lightly beaten, and pulse just until the dough starts to come together.
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22
Add 1/2 cup slivered blanched almonds and pulse briefly just to combine.
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23
Pat into a log 2 inches in diameter, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
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24
Slice and bake as directed but omit the second bake.
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25
Biscotti di gorgonzola e noce (Gorgonzola and Walnut Crackers): In a food processor, combine 1/2 cup ( 1/4 pound) unsalted butter and 6 ounces Gorgonzola cheese, both at room temperature.
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26
Pulse to soften and combine.
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27
Add 2 cups all-purpose unbleached flour, 1/4 teaspoon freshly grated nutmeg, 1 1/2 teaspoons salt, and 1 or 2 grinds of black pepper and process to combine.
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28
Add 1 egg, lightly beaten, and pulse just until the dough starts to come together.
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29
Add 1/2 cup walnuts and pulse briefly to combine.
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30
Pat into a log 2 inches in diameter, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
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31
Slice and bake as directed but omit the second bake.
