Instructions: Heat oven to 325 degrees. Line an 8-inch square baking pan with aluminum foil; set aside. In medium bowl whisk cup olive oil, butter, sour cream and eggs. Moisten rosemary with remaining teaspoon olive oil; chop finely, add to butter mixture. In medium bowl whisk bake mix, baking soda, baking powder, salt and pepper; mix in pine nuts.

Stir butter mixture into dry ingredients until evenly combined. Pour batter into prepared pan. Smooth top with a small offset spatula. Sprinkle with kosher salt.

Bake 20 minutes until almost firm. Let pan cool on rack for 10 minutes. Remove baked batter from pan. With serrated knife carefully cut in half; then slice each half into 1/2-inch wide slices. Place slices on baking sheet. Bake 15 to 20 minutes until firm. Let cool on baking sheet. Store biscotti in an airtight container.

This recipe yields 20 servings.

Description: "Biscotti can be savory as well as sweet. This version is perfect for breakfast or brunch. Try dipping these biscotti into soft-boiled eggs. To make rosemary bread, cut into squares after the first baking."

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