Instructions:
Preheat oven to 350º F.

In a small bowl sift together flours, baking powder, salt and pepper. Stir in rosemary and set aside.  

In a mixing bowl, beat the eggs and sugar on high about 5 minutes until the mixture is pale yellow and thickened. Stir in flour mixture just until incorporated. Gently fold in nuts, cherries and raisins.

On a large parchment lined baking sheet, using damp hands, form the mixture into two loaves that are 3 x 12 inches and spaced about 3 inches apart. Bake 20-25 minutes, until pale golden. Remove from oven and let cool completely. Lower the heat to 300ºF. Transfer loaves to cutting board and cut into 1/4-inch slices. Place slices on two large parchment lined baking sheets and bake 8 minutes on each side until lightly golden. Transfer to racks to cool. Biscotti can be kept for a week in an airtight container at room temperature.

Makes 6 dozen

To Serve: Arrange slices of cheese on a platter and serve biscotti alongside.