Oregon Biscotti

I've had this recipe for a while and decided to try it since it's "ok" to turn on the oven again.

I only made half the recipe because I didn't have a full cup of  Tillamook cheese which I shredded myself!

This is after the first baking (25 min.) and the cooling (10 min.)
Slicing diagonally and rebaking for 15 min, turning and baking  for 10 - 15 min. more and it's done.

Cheddar Biscotti
2 eggs
1 cup shredded cheddar cheese; I used Tillamook sharp cheddar
1 cup plus 2 tbsp. flour, plus more if needed
1/2 tsp. baking powder
3/4 tsp. salt
1/4 to 1/2 tsp. cayenne pepper, or to taste
1/2 cup coarsely chopped walnuts

Preheat oven to 350 degrees and line a baking sheet with parchment. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. (Note, mine was yellow before I processed!)
Add the flour, baking powder, salt, cayenne and nuts and pulse three or four times, just to integrate the dry ingredients. Don't overwork the gluten in the flour.
Turn the dough out onto a lightly floured surface and gently knead it until it holds together - it my be a bit crumbly at first. Shape the dough into an 8 to 10 inch log, transfer to the prepared baking sheet and gently flatten.
Bake until the log begins to color and is firm to the touch, 20 to 25 min. Cool for about 10 min. then cut on the bias into half inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 min; turn and toast the second side for another 10 to 15 min. Cool completely before serving.