ROSEMARY BISCOTTI

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp freshly ground pepper
• 1/4 cup salted butter, softened
• 2 tbsp extra-virgin olive oil
• 1/3 cup granulated sugar
• 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary, crumbled
• 2 large eggs
• 1/2 cup chopped walnuts or pecans

Directions

1. Preheat oven to 375°F.
2. Combine flour, baking powder and pepper in a bowl; set aside.
3. Using medium speed of an electric mixer, beat together butter and oil until fluffy. Add sugar and rosemary; beat until combined. Beat in eggs until blended. Stir in flour mixture. Fold in walnuts.
4. Divide dough in half. On a lightly floured surface, shape each half into a 9x2 inch log. Place logs on a greased cookie sheet and flatten slightly.
5. Bake until light golden, about 25 – 30 minutes. Cool logs on cookie sheet on a rack for 1 hour.
6. Preheat oven to 325°F.
7. Transfer logs to a cutting board. Using a sharp knife, cut each log diagonally into 12 – 15 slices. Place slices, cut side down, on cookie sheets.
8. Bake for 10 minutes. Remove pan from oven and turn slices over.
9. Continue baking until crisp, about 8 – 10 minutes. Remove from cookie sheets and cool biscotti on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.