Instructions:

Rosemary Pecan Biscotti

Source: Morning Sun Herb Farm - Vacaville, California

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 cup granulated sugar
2 tablespoons stone-ground cornmeal
1 teaspoon salt
1 egg
1/2 cup plain low fat yogurt
1/2 cup (1 stick) unsalted butter, softened
1 cup coarsely chopped pecans, toasted
1/4 cup chopped fresh rosemary or 1 1/2 tablespoons
    dried and crumbled rosemary

Preheat oven to 325 degrees F. Grease and flour a jellyroll pan.

Blend flour and next 4 ingredients with an electric mixer. Add egg and yogurt. Beat on low speed until mixture forms a dough.

Cut margarine into small pieces and mix into dough until just blended. Stir in pecans and rosemary. Place dough on a lightly floured surface. Knead several times, cover with a towel, and let stand 5 minutes.

Cut dough in half. Working on prepared jellyroll pan with floured hands, form each half into a log 12 to 15 inches long. Flatten log until about 2 inches wide. Arrange logs at least 3 inches apart on the pan. Bake for 20 to 25 minutes or until set and pale golden. Cool on pan on a rack for 10 minutes.

Transfer to a cutting board. Cut logs crosswise, on a slant, into 1/2 inch slices. Arrange slices, cut sides down, on pan. Bake for about 10 minutes on each side or until pale golden. Place on rack to cool. Store in airtight containers.

Yields 40 to 50 slices.