Rosemary-Parmesan Biscotti

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The New York Times

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Ingredients

5 eggs

Olive oil spray

1/2 cup toasted walnuts, chopped

3 tablespoons chopped fresh rosemary

1/2 teaspoon freshly ground pepper

1 teaspoon salt

3 1/2 cups all-purpose flour, plus additional for kneading

1/2 cup freshly grated Parmesan cheese

1 teaspoon baking powder

1/2 cup water

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