*Pecans, walnuts, almonds and hazelnuts can be toasted. Pistachios don't need to be toasted. Pine nuts -- if you can afford to use them, they're wonderful -- toast very quickly, so reduce the oven time and keep a sharp eye on them.
In a large bowl, beat together the butter, shortening, sugar, tomato powder or paste, cheese, herbs, baking powder and salt till well-combined and fairly smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl midwa
Transfer the dough to a work surface (we don't bother to flour the surface; the dough is sticky, but is easily scraped up with a bench knife or dough scraper). Divide it into three fairly equal pieces, and shape each piece into a rough 10-inch log. Transf
Bake the logs in a preheated 375°F oven for 20 to 25 minutes, or until they're beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F.
Gently transfer the logs to a cutting surface, and use a serrated knife to cut them on the diagonal into 1/2-inch wide slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow,
Return the biscotti to the 300°F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they're very dry and beginning to brown. Remove them from the oven, cool completely, an