Rosemary-Pine Nut Biscotti

Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray.

Combine all-purpose flour, semolina flour (or cornmeal), pine nuts, rosemary and baking powder in a large bowl, mixing until the rosemary is evenly distributed throughout.

Whisk eggs, sugar, oil and salt in a medium bowl just until combined and uniform (but not until the sugar dissolves).

Stir the wet ingredients into the dry ingredients to form a soft dough. Turn out onto a lightly floured surface and shape into a 12-by-2 1/2-inch log. Transfer to the prepared baking sheet.

Bake for 30 minutes. Let cool on the baking sheet for 15 to 20 minutes.

Reduce oven temperature to 325 degrees F. Slice the log crosswise into 1/2-inch-thick slices; place them cut-side down on the baking sheet.

Bake for 10 minutes. Turn over and continue baking for 10 minutes more. Cool on the baking sheet for 5 minutes, then transfer the biscotti to a wire rack to cool completely.