Strawberry Biscotti

There’s a great bakery in Minneapolis called Bread Smith that makes the most delicious scones. Every time I make these biscotti it reminds me of them. Yield: approximately 30 biscotti

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

2. In a bowl, cream together the sugar, oil, eggs, lemon juice and zest. Add baking powder and flour and mix very well. Gently fold in the frozen chopped strawberries.

3. Shape into two logs.

4. Place on baking sheet and bake for 30 minutes. Slice while warm.

Notes: Keeping the strawberries frozen prevents them from bleeding and turning the biscotti pink.

Variations: You can swap the strawberries for blueberries or any chopped fruit of your choice.