Rosemary Walnut Biscotti
Fresh rosemary leaves
Whole wheat flour
Lightly oil a 12 x 15 inch baking sheet. Shape dough into a rectangle, about 15 inches long and half an inch thick. Bake at 350 degrees F for 15 minutes and remove from oven. Cut into 1/2 inch wide slices and set them on their sides.
Bake at 325 degrees F until lightly browned and dry and firm to the touch, about 40 to 50 minutes.
Transfer to racks to cool. Will keep 5 days in airtight container, longer in freezer.
Bake walnuts in a 8-9" pan at 350 degrees until browned and toasted, about 8 to 10 minutes. Let cool, then coarsely chop. Beat butter, rosemary and eggs in a large bowl until well mixed. Mix flours, baking powder and salt together and add to egg mixture. Stir to moisten.