Savory Biscotti With Sun-dried Tomatoes

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 36
• 2 1/2 cups all-purpose flour
• 2 teaspoons fresh coarse ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 2/3 cup finely grated cabot sharp cheddar cheese
• 1/3 cup pine nuts, toasted and finely chopped (optional)
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 cup minced sun-dried tomato
• 2 tablespoons minced oil-cured hot peppers
• 4 large eggs, lightly beaten
• 1/3 cup wine or 1/3 cup water
• 1/4 cup olive oil, plus additional for brushing
• mild paprika

Recipe

• 1 preheat oven to 350ºf. place two baking sheets together (to simulate thicker sheet) and line top sheet with parchment paper.
• 2 in large mixing bowl, stir together flour, black pepper, salt and baking powder. add cheese, pine nuts, parsley, thyme, oregano and basil and stir together. stir in sun-dried tomatoes and hot peppers.
• 3 make well in center of mixture; add eggs, wine or water and 1/4 cup oil and stir until mixture forms soft dough. turn out onto work surface and knead briefly. shape into log, about 3 1/2 inches by 8 inches. transfer to prepared baking sheet and brush top with olive oil. dust with paprika.
• 4 bake for 25 to 30 minutes, or until lightly golden and puffy. remove from oven and set aside to cool.
• 5 reduce oven temperature to 325ºf. slice cooled log into 1/4-inch-thick slices. separate slices and return to oven for 15 minutes, or until crisp.