Savory Biscotti with Oregon Hazelnuts, Olives & Sun-Dried Tomatoes

INGREDIENTS

• 2 cups plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon fennel seeds
• 1 teaspoon onion powder
• 1 teaspoon garlic granules
• 1/2 cup grated parmesan cheese
• 15 olives, chopped
• 6 sun-dried tomatoes, chopped
• 3/4 cup Oregon hazelnuts, roughly chopped
• 1 egg
• 3 tablespoons, softened
• 1/4 cup milk

INSTRUCTIONS

1. Preheat the oven to 350°F and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, fennel seeds, onion powder, garlic granules, and parmesan cheese.
3. Stir in the chopped olives and sun-dried tomatoes until evenly distributed. Add the roasted Oregon hazelnuts and mix well.
4. Combine the Wet Ingredients
5. Make a well in the center of the dry ingredients.
6. Add the egg, butter, and milk, then mix until a dough starts to form.
7. Transfer the dough onto a lightly floured surface and knead gently to combine. Shape the dough into two logs, each around 8–9 inches long.
8. Place the logs onto the prepared baking tray and bake for 18–20 minutes until slightly firm and golden.
9. Remove from the oven and let rest for 3 minutes.
10. Using a sharp knife, slice on the diagonal into ¼-inch thick slices. Arrange the slices back onto the baking tray, cut side up.
11. Bake again for 10–15 minutes, or until dry and crisp.
12. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy on their own, with cheese, dips, or as a crunchy side to soups!