Place all the ingredients in the bowl of a food processor. Pulse on and off about 10 times or until the mixture begins to form a bowl.
Line a small baking sheet with parchment paper. Remove the mixture and place it on the parchment paper. Form the mixture into a 7 x 3½ x ¾-inch loaf.
Bake in the preheated oven for 30-35 minutes or until the edges start to brown.
Cool on a rack for 30 minutes.
Cut the cooled loaf into 10 half-inch diagonal slices on a cutting board with a serrated edge knife.
Put the slices flat side down onto the parchment lined sheet. Place the sheet back in the oven and bake 12-15 minutes, turning mid-way, until the Biscotti is lightly browned. Do not over bake or else they will taste burned.
Notes
This recipe is double baked so there is a cooling time of 30 minutes in between the first and second baking. Plan an extra 30 minutes for the standing time.
Recipe by Recipes for Repair at https://recipesforrepair.com/savory-vegetable-and-herb-biscotti/