Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, sugar, salt and pepper. For a slightly more yellow color, add a pinch of turmeric. Stir in the cheese, cranberries and jalapenos.
In a second bowl, whisk together sourdough, egg and melted butter. Stir sourdough mixture into the cheese mixture.
Knead together until you have a firm dough. Divide dough in half and shape into two logs about 6 inches long by 2 ½ inches wide. Do this directly on the baking sheet.
Bake for about 22 to 25 minutes, then remove from oven and allow the biscotti to cool for about 5 minutes or just until it is cool enough to handle.
Meanwhile, reduce oven heat to 300 degress.
Cut each log crosswise to make ¾ inch thick slices.
Stand the slices on the baking sheet (or lay them, if you’d prefer) and bake at 300 degrees for about 25 minutes. Transfer to a wire rack and let cool completely.