Savory Parmesan-Walnut Biscotti

1 cup + 3 T. all-purpose flour
1/2 cup finely grated Parmesan cheese
1/4 cup finely chopped walnuts
1 t. baking powder
3/4 t. salt
1/8 t. cayenne pepper (or more if you like heat)
1 large egg
1 large egg yolk
2 T. low-fat milk
1 1/2 t. olive oil

Set oven racks on middle and lower third of oven and preheat to 350 degrees F. Line large baking sheet with parchment paper.

Whisk together flour, Parmesan, walnuts, baking powder, salt and cayenne in a medium bowl. Whisk together egg, egg yolk, milk and oil in a small bowl. Stir egg mixture into dry ingredients until a sticky dough forms. On a lightly floured work surface, knead dough until thoroughly blended. Flouring your hands will help prevent sticking.

Divide dough into 2 equal pieces. Form each piece into a 10-inch long log. Place logs on prepared baking sheet and bake on middle rack until biscotti are firm when lightly touched and browned on the bottom, about 30 minutes, rotating the baking sheet from front to back about halfway though baking time. Let biscotti cool on baking sheet on a wire rack for about 15 minutes.

Meanwhile, reduce oven temperature to 300 degrees F.

With a serrated knife, cut each log into 25 (3/8″) slices, making a total of about 50 slices. Place slices, cut side down, on one or two baking sheets; bake until lightly browned, about 20 minutes, rotating baking sheets halfway through baking time. Turn biscotti over and bake until lightly browned on second side, about 20 minutes longer. Transfer to racks to cool completely.

Makes about 50 biscotti
Serving size: 4 biscotti