ROSEMARY BISCOTTI

Ingredients

1. Unsalted Butter-1/4 cup(room temperature)
2. Olive Oil- 2tbs
3. Sugar-1/4 cup
4. Rosemary-1tbs (finely chopped)i didn't have fresh i used dried
5. Baking Powder-2tsp
6. Salt-1/4 tsp
7. Eggs-2 num
8. Cornmeal-1/3 cup
9. Unbleached All Purpose flour-1 2/3 cup
10. Milk-to brush the dough

Method

• Heat oven at 375 degree.
• Beat olive oil and butter using a electric mixture until smooth.
• Add sugar ,baking powder,salt and rosemary and mix until combined.
• Beat in egg and blend in cornmeal and flour,mixing until combined .Scrap down sides and bottom of bowl.
• Divide dough in half, working on a parchment paper-lined baking sheet with floured hands, form each piece of dough into flattish log -9"long by 1 1/2 "wide.
• Arrange the long in a cookie sheet (leave enough space in between the 2 logs),flatten slightly then brush with milk.
• Bake for 20 min, until cooked(until a  toothpick inserted comes out clean.Cool on wire rack for 1 hr.
• Reduce the temperature to 325 degrees
• Carefully remove the logs, one at a time to a cutting board.Cut the logs (with a serrated knife) diagonally to 1/2" thick. Arrange the biscotti,cut side down on the cookie sheets and bake for 10-12 min on each side or until light golden brown.
• Cool 1min, then remove from cookie sheets to wire racks to cool completely. Make about 2 dozens.