Savory Biscotti

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Steps

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Mix together the flour , corn meal , baking powder , rosemary and salt.

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Set aside.

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In a large bowl with an electric mixer , beat together the butter and sugar.

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Add the mustard , parmesan cheese and the eggs.

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Add the dry ingredients and continue mixing until well blended.

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Fold in the nuts.

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On a lightly floured surface , divide the dough in half and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet.

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Bake for about 20 minutes in a preheated 375 degree oven or until they are slightly golden brown.

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Allow to cool for 5 minutes , then using aserrated knife cut into 3 / 4 inch slices.

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Place these slices back on the baking sheet , and cook an additional 5-10 minutes or until the cookies are golden in color and dry.

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Cool , and store in an airtight container.

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If the dough seems too sticky to form into logs , refrigerate for one hour first.

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Ingredients

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walnuts, all-purpose flour, cornmeal, baking powder, parmesan cheese, dried rosemary, salt, butter, dijon mustard, sugar, eggs