Heat the oven to 180 C / 350 F and line a baking sheet with parchment paper.

Put the eggs and cheese in a bowl and using an electric whisk process until it is well combined and thick.

Add the flour, baking powder, salt, cayenne and caraway seeds. Pulse three or four times, just to integrate the dry ingredients using the whisk or using hand.

Turn the dough out onto a lightly floured surface and gently knead 3-4 times it until it holds together and the dough is coated with flour.

Shape the dough into a 8 inch long and 4-6 inch wide rectangle/log. Transfer to the prepared baking sheet and gently flatten.

Bake at 180 C / 350 F for 20-25 minutes or until the log is firm to the touch. Cool for about 10 minutes.

Then cut on them into half-inch slices. Arrange the biscotti flat on the baking sheet and bake for 15 minutes.

Flip and bake again for another 10-15 minutes or until biscotti are slightly golden. Cool completely before serving.