Combine cheese, butter, flour, cayenne, and white pepper in a food processor and pulse until thoroughly mixed. Transfer mixture to a large bowl and set aside.
Combine the basil, pine nuts, Parmesan, and garlic in a food processor and whirl until thoroughly mixed. Add the basil mixture to the flour-and-cheese mixture. Stir until thoroughly combined.
Place two sheets of plastic wrap on a flat work surface and divide dough between them. Shape dough into two logs, each about 1 3/4 inches in diameter and 8 inches long. Secure the logs in plastic wrap, twist ends closed, and refrigerate until firm. (Logs can be refrigerated up to 1 week.)
To bake, preheat oven to 350˚F. Line a rimmed baking sheet with parchment paper.
Unwrap the logs and slice them into 1/4-inch thick pieces; arrange them on the baking sheet. Bake for 10 to 12 minutes or until edges are golden brown. Let cool for 5 minutes. Carefully transfer to a rack to cool completely.
Tip: Once the dough is shaped into logs, it can be frozen (secured in plastic wrap) up to one month. When you’re ready to prepare them, thaw the frozen logs overnight in the refrigerator until they’re soft enough to slice.