SUN-DRIED TOMATO AND BASIL BISCOTTI For Printer Friendly Version CLICK HERE

Use sun-dried tomatoes not packed in oil, and they should be pliable, not dried to shoe leather. Chop finely, or it will make slicing the biscotti difficult.

2 eggs
2 tbsp granulated sugar (25 mL)
1/3 cup olive oil (75 mL)
2 cups all-purpose flour (500 mL)
2 tsp baking powder (10 mL)
1/2 tsp salt (2 mL)
1/2 tsp cracked black pepper (2 mL)
1 tsp dried basil leaves (5 mL)
1/2 cup grated Parmesan cheese (125 mL)
1/4 cup finely chopped sun-dried tomatoes (50 mL )

In large bowl, beat eggs and sugar. Add olive oil until smooth. In bowl, combine flour, baking powder, salt, pepper and basil. Stir dry ingredients into egg mixture until blended. Stir in cheese and sun-dried tomatoes.

Divide dough into 2 pieces and shape (if sticky, flour hands) each into a log about 10 inches (25 cm) long. Place about 4 inches (10 cm) apart on Chefs Select Parchment Paper lined cookie sheet. Flatten tops slightly.

Bake in preheated 325°F (160°C) oven for 30 minutes or until pale golden and not quite firm to the touch. Remove from oven and let cool on baking sheet for 3 minutes. Transfer to cutting board and slice into 1/2 inch (1 cm) diagonal slices with serrated knife.

Place pieces on baking sheet and return to 325°F (160°C) oven for 20 to 25 minutes or until firm and dry. Turn over partway through cooking time. Cool on rack.

Makes about 3 dozen. Store in airtight container or freeze.