Preheat the oven to 350 F (180 C).

Place the almonds on a baking sheet and toast them lightly for 4 to 5 minutes. Set aside. Leave the oven on.

In a bowl, mix together the flour, baking powder, salt, and pepper.
In the mixer bowl, cream the butter and sugar for about 2 to 3 minutes.
Add the eggs and mix vigorously.
Add the parmesan and almonds.
Incorporate the flour mixture, stirring as little as possible.

Divide the dough into two equal parts.
Place each part on plastic wrap and form a roll about 10 ” (25 cm) long and 1 and 1/2″ (4 cm) in diameter.
Wrap each roll in plastic wrap and refrigerate for at least 30 minutes.

Line a baking sheet with parchment paper or a silicone mat.
Unwrap the rolls of dough and place them on the baking sheet. Slightly flatten the top.

Bake in the center of the oven for 25 minutes.
Remove from the oven and cut diagonally into 1/2″ (1 cm) thick slices.

Place the slices back on the baking sheet in a single layer.
Bake in the oven for 15 minutes.
Turn the biscotti over and bake for 10 minutes. Let cool.
Can be stored in a metal box for up to two weeks.