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Happy day!

I promised to share my favorite biscotti recipe.  It’s my favorite because it is very delicious, easy to make, a crowd pleaser and it helps me use some of my constantly growing rosemary hedge in the backyard.

Now, this is simple, but messy-so take off the rings and have some fun!

I call them Dad’s favorite biscotti, for obvious reasons!

Preheat the oven to 350 and put one rack in the middle and one on the top shelf.  If you have a convection-lower the heat to 325.  Grease (really, really well)to large cookie sheets.

In a large bowl:
3 C Flour
1 C whole wheat flour
2 C sugar
1-1/2 tsp powder
1 tbsp freshly chopped rosemary
1/2 tsp. freshly ground pepper (yes, pepper)
Stir well.

In a small bowl:
2 C grapenuts

In a stand mixer:
6 eggs
2 tsp pure vanilla

Beat the eggs.  Add the flour mixture in small portions and mix well.  Mix in the grapenuts.  Put half the mix onto each prepared sheet-use a wooden spoon.

Now, dampen your hands.  This will keep the batter from sticking to you!  Form each blob into a 4×12 x 1/2 inch loaf.  If you want to get fancy, dust the tops with a tsp of sugar.   Bake for 20 minutes or until firm to the touch and lightly browned.

Remove from oven (leave the oven on!).  Carefully remove the loaves and place on tea towels.  With a serrated knife, cut 1/2 inch slices and place back on sheets-cut side up.

Bake another 20 minutes.  Remove from the oven and cool on racks.

Makes about 3 dozen cookies.  Serve with coffee, tea or even with an aperitif.  Because of the herb/spice flavoring, these also go well with a fruit and cheese tray.

And as the Italians would say-Mangia Bene!

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