- Preheat oven to 350°F. Line large baking sheet with parchment paper.
- Whisk together ﬂour, Parmesan, thyme (if using), baking powder, salt, and pepper in medium bowl. Whisk together egg, egg yolk, milk, and oil in small bowl until blended well. Stir egg mixture into ﬂour mixture until sticky dough forms.
- On lightly ﬂoured work surface, with ﬂoured hands, knead dough until blended thoroughly. Divide dough into 2 equal pieces. Form each piece of dough into 10-inch log. Place logs on prepared baking sheet. Bake until biscotti are golden on bottom, about 20 minutes. Let logs cool on baking sheets on wire racks about 15 minutes.
- With serrated knife, cut each log on diagonal into scant ½-inch slices, making total of 44 biscotti. Place, cut side down, on baking sheet; bake until dry to touch, about 10 minutes. Turn biscotti over and bake until just until dry to touch, about 5 minutes longer (biscotti will not be hard). Transfer to racks and let cool completely.
- Per serving: 2 biscotti
To keep some biscotti on hand to serve later, wrap them in packets of four in plastic wrap, pack them into zip-close plastic freezer bags, and pop into the freezer. This way you won’t be tempted to eat too many at a time, and they will stay fresh up to several months.