I found this recipe on Epicurious.com and am making a batch this afternoon for a Barbaresco tasting I'm helping with tonight. Oh my god, are they good! In making them I've found I like more black pepper and some sour cream in place of all milk, and this recipe reflects my preferences, but otherwise this recipe is pretty much as found.
2 tblsp coarsely ground black peppercorns
4 cups all purpose flour plus additional for dusting
2 tsp baking powder
2 tsp salt
2 1/4 cups grated Parmigiano-Reggiano (unaged American will NOT do!)
1 1/2 sticks butter, cut into 1/2 inch cubes
4 large eggs
1/2 cup whole milk
1/2 cup sour cream
Makes five-six dozen cookies. Preheat oven to 350 F.
Mix flour, baking powder, salt, 2 cups of the cheese and the black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk three eggs with the milk and add to flour mixture, stirring with a fork until a soft dough forms.
Turn dough out onto a lightly floured surface and quarter the dough. Using well floured hands, form each piece into a 12 inch long log even from end to end. Transfer the logs to 2 ungreased large baking sheets and space them about three inches apart.
Whisk remaining egg with a teaspoon of water, then brush each log with the mixture. Then sprinkle each with a little more black pepper and the reserved cheese. Bake, rotating sheets 180 degrees and switching shelf position halfway through baking, 30 minutes total. Cool logs on a rack for about 10 minutes.
Reduce heat to 300 F.
Carefully transfer logs to cutting board and cut diagonnaly into 1/2 inch thick slices with a serrated knife. Return slices to baking sheets and bake as above, about 30 minutes or a little longer until barely golden total, rotating/switching sheets halfway through baking.
Will keep in an airtight container about two weeks.