ROSEMARY AND ROASTED GARLIC BISCOTTI

1 1/3 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. finely chopped fresh rosemary
1/2 cup sugar*
1/2 cup grated Romano cheese
1/2 cup extra virgin olive oil
1 egg plus 1 egg yolk
1 tsp. roasted garlic (about 2 large cloves mashed)

Preheat oven to 325 degrees F. Place a piece of wax paper or parchment paper on a baking sheet.

Thoroughly combine flour, baking powder, salt, and rosemary.

In bowl of electric mixer combine sugar, cheese, oil, egg, egg yolk, and garlic. Beat with wire whip for one minute until thoroughly combined. Gently stir in flour mixture until just combined. With damp hands, form dough into a log the length of the baking sheet and 3-inches wide; place on the lined baking sheet.

Bake in preheated oven about 30 minutes, or until log is firm and light brown. Remove from oven, let cool on pan for 5 minutes.

Reduce oven temp. to 250 degrees F.

Gently remove log to a cutting board. Using a sharp knife, cut across the log into slices 1/2-inch thick to form biscotti. Place a wire rack on the baking sheet and gently transfer biscotti to this rack. Return rack of biscotti to oven and bake an additional 30 minutes, or until crisp and dry. Allow to cool completely.

Place in airtight container up to 2 weeks, or freeze in airtight container up to 6 weeks.

Excellent with soups and salads. Or also great with cherve (goat cheese) on top.

*For a more savory biscotti, reduce the sugar to 1/4 cup.

Source: The Cleveland Plain Dealer Newspaper