2/3 cup sugar
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
2 tablespoons chopped fresh rosemary
1/2 cup chopped hazelnuts
1 tablespoon coarse grain sugar
Heat oven to 350°F. Spray large cookie sheet with no-stick cooking spray; set aside.
Combine sugar and butter in large bowl; beat at medium speed until creamy. Add lemon zest, vanilla and eggs; continue beating, scraping bowl occasionally, until well mixed. Reduce speed to low; add flour, baking powder and nutmeg. Beat until well mixed. Stir in rosemary and nuts.
Divide dough into thirds; shape into 3 (8-inch) long logs. Place logs 4 inches apart onto large prepared cookie sheet. Flatten each log to 1 1/2 inches in width. Sprinkle each with coarse grain sugar.
Bake for 20 to 22 minutes or until bottom edges are light golden brown and set. Remove from cookie sheet to wire cooling rack; cool 10 minutes. Cut into 1/2-inch diagonal slices with sharp, serrated knife. Place slices cut-side down onto ungreased cookie sheets.
Continue baking for 10 to 12 minutes, turning once, until golden brown and crisp. Remove to wire cooling rack. Cool completely.
These little biscotti are sweet enough for a treat with coffee, but also are great with a bit of Brie cheese.