4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 tablespoons finely-chopped dried rosemary
Large pinch finely-ground black pepper
3 eggs
2 teaspoons vanilla extract
2 cups roasted cashews, coarsely chopped

Preheat oven to 350 degrees. Grease cookie sheet.

By hand: In a bowl, combine flour, sugar, baking powder, rosemary and pepper. In a separate bowl, combine eggs and vanilla. Using a wooden spoon, beat egg mixture into dry ingredients. Dough will be very stiff. Stir nuts into dough.

Because the dough is dry, it won't really form a dough at all. Do not attempt to add water to make this happen, or the biscotti will come out too mushy.  

Food processor method: In food processor fitted with [a] steel blade combine flour, sugar, baking powder, rosemary and pepper; process briefly. In a small bowl combine eggs and vanilla. With food processor running, pour in eggs in a steady stream; process until stiff dough is formed. Add nuts and pulse several times to combine.

Shape dough into 2 flat 3-inch-wide logs and place on cookie sheet. Bake 20 minutes. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown. Cool on racks and store in tins up to 1 month.

by Dave Rosengarten, TV Food Network