Hazelnut & Rosemary Biscotti

• 2/3 cup sugar
• 1/2 cup Land O Lakes Butter, softened
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon vanilla
• 2 Land O Lakes Eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 2 tablespoons chopped fresh rosemary
• 1/2 cup chopped hazelnuts
• 1 tablespoon coarse grain sugar

1. Heat oven to 350F.
2. Spray large cookie sheet with no-stick cooking spray; set aside.
3. Combine sugar and butter in bowl; beat at medium speed until creamy.
4. Add lemon zest, vanilla and eggs; continue beating, scraping bowl occasionally, until well mixed.
5. Add flour, baking powder and nutmeg; beat at low speed until well mixed.
6. Stir in rosemary and nuts.
7. Divide dough into thirds; shape into 3 (8-inch) long logs.
8. Place logs 4 inches apart onto large prepared cookie sheet.
9. Flatten each log to 1 1/2 inches in width.
10. Sprinkle each with coarse grain sugar.
11. Bake 20-22 minutes or until bottom edges are light golden brown and set.
12. Remove from cookie sheet to cooling rack; cool 10 minutes.
13. Cut into 1/2-inch diagonal slices with sharp, serrated knife.
14. Place slices cut-side down onto ungreased cookie sheets.
15. Continue baking 10-12 minutes, turning once, until golden brown and crisp.
16. Remove to cooling rack.
17. Cool completely.

sugar, butter, freshly grated lemon zest, vanilla, eggs, flour, baking powder, ground nutmeg, fresh rosemary, hazelnuts, coarse grain sugar

Taken from www.landolakes.com/recipe/3059/hazelnut-rosemary-biscotti (may not work)