Red Rock Herb Biscotti

If you're new to the biscotti making business, you will be happy to know that making biscotti is easier than making chocolate chip cookies. My first thought was how else do you enjoy biscotti, besides dunking it in your cappuccino? These savory treats are still pretty good with coffee, but delightful dipped into a crisp, off-dry wine or fine tea. Triple baked for the perfect crunch and studded with an American original, Red Rock. 

2 eggs
1 cup grated Red Rock
1 cup plus 2 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon baking powder
3/4 teaspoon salt
1 sprig fresh thyme

1 sprig fresh rosemary, chopped

Directions:
Heat oven to 350 and line a baking sheet with parchment paper. Process eggs and grated Red Rock in a food processor until yellow and thick, for about 1 minute. In a separate bowl, whisk dry ingredients and herbs. Add dry ingredients to egg/cheese mixture and pulse three or four times, just to incorporate until crumbly. Turn dough out onto a lightly floured surface and gently knead it until it holds together. Shape the dough into a log, transfer to the prepared baking sheet and gently flatten. Bake until lightly golden and is firm to the touch, about 25 minutes. Cool for 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the other side for another 10 to 15 minutes. Cool completely before serving.

*Yields: about 16 biscotti