Savory Mediterranean Biscotti
by Andy Haning-BrownSavory Mediterranean Biscotti
Rated 5.0 stars by 2 users
Category
Cookies & Bars
Servings
3 Dozen
Ingredients
2 C. Flour
2 tsp. Baking Powder
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1/2 tsp. Sea Salt, Fine
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1/2 tsp. Black Pepper, Cracked
1/4 C. Sun-Dried Tomatoes, Finely Chopped
1/4 C. Kalamata Olives, Finely Chopped
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1 tsp. Basil Leaf
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1 tsp. Oregano, Mediterranean
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1/3 C. Tuscan Herb Infused Olive Oil
2 Tbsp. Granulated Sugar
2 Large Eggs, Room Temperature
3/4 C. Parmesan Cheese, Freshly Grated
Directions
Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
Combine flour, baking powder, salt, and pepper in a small bowl and set aside.
Combine sun-dried tomatoes, olives, and herbs in a bowl and set aside.
In a large bowl, mix sugar and olive oil until combined. Add eggs, one at a time, combining well after each. Stir the dry ingredients into the egg mixture until blended. Stir in the sun-dried tomato mixture and combine thoroughly.
Divide dough into 2 pieces and turn out on a lightly foured surface. Flour hands and shape each into a log about 10 inches long. Place on lined baking sheet and flatten tops slightly. Bake for 30 minutes or until pale golden and not quite firm to touch. Remove from oven and let cool on the baking sheet for 3 minutes.
Note: Do not shut off oven.
Transfer to cutting board and slice into 1/2 inch diagonal slices with a serrated knife. Place pieces on banking sheet and return to oven for 20-25 minutes or until firm and dry, turning over halfway through cooking time. Cool on a cooling rack.