Recipe: Rosemary Biscotti (using parmesan cheese)

ROSEMARY BISCOTTI

3 1/2 cups flour
1/2 cup freshly grated parmesan cheese
1 tablespoon dried rosemary, crushed
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
2/3 cup water

Preheat oven to 350 degrees F.

In a large bowl mix together flour, cheese, rosemary, baking powder, salt and pepper. Make a well in the center.

Whisk eggs with 2/3 cup water; pour into well, stirring to combine.

On a lightly floured surface knead dough 15-20 times or until smooth. Divide into thirds; roll each into 1 1/2 inch diameter log.

Place on ungreased baking sheet; press to flatten slightly.

Bake logs in 350 degree F oven for 30 minutes or until golden.

Let cool for 5 minutes, cut diagonally into 1/2 inch thick slices. Place slices, cut side down on baking sheet.

Bake for 30 minutes longer or until golden, turning biscotti over halfway through cooking time.

Makes: 25 biscotti
Source: Canadian Living - January 1995