That said, it's like most take out Chinese food. It's good food, just not good Chinese food. This recipe makes for a good biscuit, just not a good biscotti. I do however love it as a crostini base. So far I've been using it to go with a cream cheese and artichoke spread. (Tons of flavor!) It's also been a really great dipping bread for lemon flavored olive oil.
With all this said, I am now about to set out to make a more traditional rosemary-parmesan biscotti. The idea is just too good to let go.
As adapted from the New York Times
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 pine nuts
1/2 cup water
Olive oil spray
Preheat the oven to 350 degrees. In a large bowl, stir together the flour, baking powder, salt, Parmesan, pepper, rosemary and pine nuts. Whisk together 4 of the eggs and the water. Make a well in the dry ingredients and pour in the egg mixture. Stir to combine.
Lightly flour your hands and a work surface; turn out the dough and knead until smooth. Divide the dough in half and shape each piece into a 2 1/2-inch-thick log. Spray a baking sheet with the olive oil and place the dough logs on it. Whisk the remaining egg and brush it over the dough. Bake for 35 minutes.
Let cool for a few minutes and then cut the biscotti on the diagonal into 1/4-inch-thick slices. Place on the baking sheet cut side down, using 2 pans if necessary. Reduce the oven temperature to 325 degrees and bake until browned, about 20 minutes. Let cool completely.