Rosemary-Parmesan Biscotti

• 3 1/2 cups all-purpose flour, plus additional for kneading
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons chopped fresh rosemary
• 1/2 cup toasted walnuts, chopped
• 5 eggs
• 1/2 cup water
• Olive oil spray

1. Preheat the oven to 350 degrees.
2. In a large bowl, stir together the flour, baking powder, salt, Parmesan, pepper, rosemary and walnuts.
3. Whisk together 4 of the eggs and the water.
4. Make a well in the dry ingredients and pour in the egg mixture.
5. Stir to combine.
6. Lightly flour your hands and a work surface; turn out the dough and knead until smooth.
7. Divide the dough in half and shape each piece into a 2 1/2-inch-thick log.
8. Spray a baking sheet with the olive oil and place the dough logs on it.
9. Whisk the remaining egg and brush it over the dough.
10. Bake for 35 minutes.
11. Let cool for a few minutes and then cut the biscotti on the diagonal into 1/4-inch-thick slices.
12. Place on the baking sheet cut side down, using 2 pans if necessary.
13. Reduce the oven temperature to 325 degrees and bake until browned, about 20 minutes.
14. Let cool completely.

flour, baking powder, salt, parmesan cheese, freshly ground pepper, fresh rosemary, walnuts, eggs, water, olive oil spray

Taken from cooking.nytimes.com/recipes/3321 (may not work)