Savoury Biscotti

• 1 cup unsalted butter
• 1/2 cup granulated sugar
• 4 eggs
• 3 cups all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon cayenne
• 1 teaspoon black pepper
• 1 tablespoon fresh rosemary leaf, chopped
• 4 cups Italian cheese blend, grated fontina, mozzarella, Asiago, provolone
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds

1. Cream together the butter and sugar in a large bowl.
2. Add the eggs and mix well.
3. In a separate bowl, combine the flour, cornmeal, baking powder, cayenne, pepper, rosemary, cheese, and both seeds. Add the dry ingredients to the butter mixture, mixing just enough to combine.
4. On a parchment-lined baking sheet, shape into a 5-by-16" rectangle, about 1" thick.
5. Bake in a preheated 275 F oven for 40 minutes until firm and golden.
6. Remove from oven, allow to cool at least 15 minutes, and then cut diagonally at 1" intervals using a serrated knife.
7. Bake for an additional 10 minutes.
8. Dishing - Calgary Women Cook.

unsalted butter, granulated sugar, eggs, allpurpose, cornmeal, baking powder, cayenne, black pepper, rosemary leaf, italian cheese blend, sunflower seeds, pumpkin seeds

Taken from www.food.com/recipe/savoury-biscotti-287912 (may not work)