Black Pepper & Sao Jorge Biscotti

This Sunday I will serve the annual savory biscotti to complement our array of wines for the local wine club members. We use our local favorite cheese, a cow’s milk farmer’s cheese from local cheesemaker Joe Matos, but Parmigiano-Regggiano is a fine substitute.


  • 1 ½ tablespoons freshly ground pepper
  • 4 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 ½ cups Matos cheese, finely grated
  • 1 ½ sticks cold butter, diced
  • 4 large eggs
  • 1 cup milk
  1. Preheat oven to 350 degrees
  2. Whisk together flour, baking powder, salt, 2 cups cheese, and one tablespoon black pepper. Blend in butter to create a coarse meal. Whisk 3 eggs and milk and add to mixture until a soft dough forms.
  3. Turn dough on board and quarter. Form each piece into a log, about 12″ by 2″ by 1″. Transfer to 2 ungreased baking sheets.
  4. Whisk remaining egg and brush logs, then top with remaining cheese and pepper. Bake for 30 minutes, switching position of pans every 10 minutes.
  5. Cool 10 minutes. Reduce oven to 300. Take each log at cut into i/2 inch diagonal slices. Return to pans, cut side down. Bake another 20 minutes, turning over slices midway.
  6. Cool 15 minutes. Can be stored in airtight containers at room temperature.

These are great with Taft Street Zinfandel and Pinot Noir.