Parmesan, Rosemary and Mustard Biscotti

1 1/2 cups flour (All Purpose)
1/2 cup of yellow cornmeal
1 tsp. baking soda
1 cup grated Parmesan cheese (you can use pecorino if you wish)
1/2 tsp. dried rosemary, finely ground
1/4 tsp. salt
1/4 cup butter, softened
2 tbsp. Dijon mustard
1/3 cup sugar
2 eggs


Preheat oven to 375 degrees.

In a bowl, combine flour, cornmeal, baking soda, salt and rosemary. In mixer, cream together butter and sugar until light yellow. To mixer, add mustard, Parmesan cheese and eggs. Mix to combine, about 2-3 minutes on low. Add dry ingredients slowly. Combine until dough forms a ball.

Transfer dought to a lightly floured board. With lightly floured hands, bring dough together into disc. Cut in half. With each half, roll into a 12 inch log (you may need a small amount of flour to prevent sticking). Transfer each log to Silpat or parchment lined baking sheet. Flatten each log until 2 inches wide. Lightly score individual biscotti- about 12 cookies to each log.

Place baking sheet on the middle rack of oven and bake for 20 minutes. Allow to cool for 5-10 minutes. Cut individual biscotti and return biscotti to baking sheet, standing upright. Bake another 10 minutes until they are golden and crisp. Allow to cool completely. Store in air-tight container.

makes about 2 dozen