Try different combinations of nuts and herbs in these savory biscotti.
1-1/2 cups all-purpose flour
1 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons fresh thyme (or 1 teaspoon dried)
1/2 teaspoon dried basil
2/3 cup coarsely chopped walnuts
Heat oven to 350 F. Lightly grease a baking sheet. In a medium bowl, mix together the flour, cheese, baking powder, and salt; set aside.
In a large bowl, whisk together eggs, oil, sugar, thyme, and basil. Stir in flour mixture until just combined, then stir in walnuts. Shape dough on baking sheet into a 12-inch-long log. Bake 25 to 30 minutes or until golden and firm in center. Remove log from oven. Cool log about 15 minutes; reduce oven temperature to 300 F.
Slice log crosswise diagonally into 3/8-inch-thick pieces. Arrange slices on wire cooling racks and return to oven for 10 minutes or until crisp. Cool completely and store in an airtight container.