Title: Rosemary cashew biscotti
 Categories: Taste
      Yield: 4 Servings
 
      4 c  All-purpose flour
      2 c  Sugar
      2 ts Baking powder
      2 tb Finely-chopped dried
           Rosemary
        lg Pinch finely-ground black
           Pepper
      3    Eggs
      2 ts Vanilla extract
      2 c  Roasted cashews, coarsely
           Chopped
 
  Preheat oven to 350 degrees. Grease cookie sheet.
  
  By hand: In a bowl combine flour, sugar, baking powder, rosemary and
  pepper. In a separate bowl combine eggs and vanilla. Using a wooden
  spoon, beat egg mixture into dry ingredients. Dough will be very
  stiff. Stir nuts into dough.
  
  Food processor method: In food processor fitted with steel blade
  combine flour, sugar, baking powder, rosemary and pepper; process
  briefly. In a small bowl combine eggs and vanilla. With food
  processor running, pour in eggs in a steady stream; process until
  stiff dough is formed. Add nuts and pulse several times to combine.
  
  Shape dough into 2 flat 3-inch wide logs and place on cookie sheet.
  Bake 20 minutes. Remove from oven and cool on baking sheet. When cool
  enough to handle, use a serrated knife to slice logs on the diagonal
  into 1/2-inch-wide pieces. Place cut side down on cookie sheet and
  return to oven 15 minutes, or until golden brown. Cool on racks and
  store in tins up to 1 month.
  
  Yield: about 48 Biscotti