Cornmeal Rosemary Biscotti

Photo: Elena Elisseeva

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Savory biscotti made with wholesome and healthful ingredients.

Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.

SERVINGS
Makes about 4 dozen biscotti

INGREDIENTS
1 1/4 cups unbleached white flour
3/4 cup cornmeal
2 tablespoons rosemary sprigs, chopped
2 teaspoons baking powder
1/4 pound (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs

PREPARATION
1. In a large bowl, whisk together the flour, cornmeal, rosemary, and baking powder.

2. In a separate bowl, cream together the butter with the sugar until light, about 4 minutes. Add the eggs one at a time, scraping down the bowl after each addition, until well combined. With your electric mixer on low speed, beat in the flour until just combined. Cover the bowl and refrigerate for 1 hour.

3. Preheat the oven to 350 degrees F. Lightly oil a baking sheet or line it with parchment paper.

4. Turn the dough out onto a lightly floured surface, shape the dough into two 12-inch long rolls. Place the rolls on the baking sheet and bake for 18 minutes, or until just beginning to brown.

5. Remove the loaves from oven and leave them on the sheet to rest for 10 minutes. Cut each log into 1/2-inch thick slices, return the slices to the baking sheet, and bake for 10 to 12 minutes. Turn the slices over and bake for another 2 to 3 minutes, or until golden brown. Cool on a wire rack.

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