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12 tablespoons unsalted butter at room temperature

4 eggs
1 cup milk
8 ounces grated Parmeggiano cheese
6 cups flour
2 teaspoons salt
1 teaspoon baking powder
2 tablespoons coarsely grated black pepper
1 tablespoon fresh rosemary, minced
1 egg, beaten
Half a cup poppy seeds
Preheat oven to 350F. Blend butter and eggs. Add grated cheese. Add milk. Blend flour with pepper, salt and baking powder. Add to liquid mix. Add cheese and rosemary. Beat until thoroughly mixed. Shape into two 12″ flattened logs. Place logs on a buttered cookie sheet. Score, diagonally, at half inch intervals. Brush each log with beaten egg and sprinkle with poppy seeds. Bake at 350F for 30 minutes. Remove from oven and allow logs to cool. Cut along scored lines. Return to cookie sheet and bake for ten minutes. Flip biscotti over and bake for ten more minutes. Allow to cool before storing.