Parmesan Black Pepper Biscotti

In bowl, whisk together flour, all but 1 tbsp (15 mL) of the cheese, the baking powder, pepper, salt and cayenne. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. In separate bowl, whisk eggs with all but 2 tsp (10 mL) of the cream; stir into flour mixture to form smooth dough.

Divide dough in half. On lightly floured surface, roll each into 10-inch (25 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined or greased baking sheet; press to flatten slightly.

Brush with remaining cream; sprinkle with remaining cheese. Bake in 350°F (180°C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.

Transfer logs to cutting board. Using chef's knife, cut into 1/2-inch (1 cm) thick slices. Stand slices up, 1/2 inch (1 cm) apart, on baking sheet. Bake in 350°F (180°C) oven until almost dry, about 35 minutes. Transfer to rack; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)