In a mixing bowl, combine the flour, pepper, salt, thyme, walnuts and Pecorino cheese.

Stir in Colavita Olive oil and eggs and mix well. If dough seems crumbly, add a tablespoon of cold water and mix again.

Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth.

Divide in half and roll each half into a cylinder that is 2 inches in diameter.

Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.

Heat oven to 350°F. Using a sharp knife, slice 1/8-inch-thick rounds from each cylinder.

Use a spatula to transfer cookies to a parchment-lined baking sheet. Brush each cookie lightly with egg wash and sprinkle with sea salt.

Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.