Hazelnut Black Pepper Biscotti

Ingredients

• 1 2/3 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup sugar
• 4 tablespoons unsalted butter, melted
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 3/4 cup hazelnuts, toasted and roughly chopped
• 1/2 tablespoon black peppercorns, roughly ground in a mortar

Directions

1. Heat the oven to 350 degrees F, and set parchment on a baking sheet. In a small bowl, whisk the flour, baking powder, and salt until they look evenly mixed.
2. In a large bowl, whisk the sugar and egg together. Pour in the butter and whisk it in, then add the milk and vanilla and whisk until combined. Stir in the flour mixture until it is evenly incorporated, then mix in the hazelnuts and black pepper.
3. Split the dough into 2 portions and shape each one into a 3-inch wide log. Bake until the logs are lightly golden, about 30 minutes.
4. Let the dough cool slightly, then slice it on the diagonal into 3/4-inch wide pieces. Arrange the cookies on baking sheets with the cut sides facing down.
5. Return the cookies to the oven and bake until toasted, about 20 minutes. Transfer them to a wire rack and let them cool.