Black Pepper Biscotti

• 4 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 tablespoon cracked black peppercorns
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 tablespoons Grand Marnier
• 1 1/2 tablespoons grated lemon peel
• 2 teaspoons vanilla extract
• 4 large eggs
• Powdered sugar

1. Line large baking sheet with parchment paper.
2. Mix first 4 ingredients in medium bowl.
3. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy.
4. Beat in Grand Marnier, lemon peel and vanilla.
5. Beat in eggs 1 at a time.
6. Mix in dry ingredients.
7. Cover and chill just until slightly firm, about 1 hour.
8. Preheat oven to 350F.
9. Sprinkle powdered sugar on work surface.
10. Divide dough in half.
11. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log.
12. Transfer logs to prepared baking sheet, spacing 3 inches apart.
13. Bake until firm to touch, about 40 minutes.
14. Cool slightly.
15. Reduce oven temperature to 325F.
16. Transfer logs to work surface.
17. Discard parchment paper.
18. Using serrated knife, cut logs into 1/2-inch-wide slices.
19. Arrange slices, cut side down, on baking sheet.
20. Bake until dry, about 20 minutes.
21. Cool on racks.
22. (Can be made 3 days ahead.
23. Store airtight.)

flour, baking powder, cracked black, salt, sugar, unsalted butter, grand marnier, vanilla, eggs, powdered sugar

Taken from www.epicurious.com/recipes/food/views/black-pepper-biscotti-103937 (may not work)