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Olive & Sun-Dried Tomato Olive Oil Biscotti
- Cooking and Prep: 1 h
- Serves: 6
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Biscotti
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Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
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In a bowl mix together the flour, baking powder, salt, garlic, basil, and sugar. Finely chop the sun-dried tomatoes and olives and add into bowl.
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Beat egg and olive oil together and add to bowl, then mix to form a smooth dough. Best to end off mixing by hand.
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Line a baking sheet with paper and form a narrow log with the dough.
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Bake for about 20 minutes until edges begin to turn golden, then remove from oven and allow to cool completely.
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Cut the log at an angle with a serrated bread knife.
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Lay biscotti flat down on tray, reduce oven temperature to 170 degrees Celsius (340 degrees Fahrenheit), and continue to bake for a further 20-25 minutes or until crispy. Allow to cool and enjoy!
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