Whisk together the eggs and sugar in a large bowl.

Stir together the flour, Italian seasoning, baking powder, salt, and pepper in a separate medium bowl. Reserve 2 tablespoons of the cheese for the topping. Toss the rest with the flour so that it is incorporated evenly into the dry ingredients.

Add the dry ingredients to the eggs and sugar and mix until a crumbly dough forms. Add the milk a tablespoon at a time until a firm dough forms. It will still be slightly dry, but will hold its shape when formed almost like a clay.

Place the dough on the prepared baking sheet. Shape it into a flat log, about 4-inches wide, 9-inches long, and 1-inch high. Sprinkle with the reserved cheese.

Bake for 35 minutes, until the edges are browned and the center is firm. Remove from the oven and let sit 5 minutes.

Use a serrated knife to trim each end, then carefully cut into 8 to 12 slices. Thinner cuts will result in a more crisp biscotti while thick cuts will be firm, but with a softer interior. Turn each piece cut-side up on the baking sheet.