Rosemary and Dried Cherry Biscotti
The subtle taste of Napoleon Extra Virgin Olive Oil lends an old world flavor to these crispy cookies. Serve them the Italian way – with a glass of Vin Santo for dunking. Makes approximately 3 dozen cookies.
| 3 | eggs |
| ½ cup | Napoleon Extra Virgin olive oil |
| 1-½ cups | granulated sugar |
| 2 tsp. | vanilla extract |
| ¼ tsp. | almond extract |
| 2 Tbsp. | minced fresh rosemary |
| ½ cup | dried cherries, roughly chopped |
| 2-½ cups | all-purpose flour |
| 1 Tbsp. | baking powder |
| ½ tsp. | salt |
Preheat oven to 350˚F. Lightly spray a baking sheet with nonstick cooking spray or line with parchment paper.
In a medium bowl, whisk 2 of the eggs. Add the olive oil and the sugar and whisk until incorporated. Add the vanilla, almond extract and rosemary and whisk again until blended. Stir in the cherries.
Whisk together the flour, baking powder and salt in a separate bowl. Using a wooden spoon, stir the flour mixture into the olive oil mixture until completely incorporated. Use your hands to lightly knead the dough in the bowl to combine.
Divide dough into two parts. Shape each into a 14 x 2 inch rectangle-shaped log on prepared baking sheet. Beat the remaining egg and use to brush the tops and sides of logs. Bake until lightly browned 25-30 minutes. Remove logs from oven and let cool 10 minutes.
Using a serrated knife, carefully cut logs into ½ inch slices. Arrange slices on baking sheets and bake an additional 10-15 minutes until lightly browned. Cool biscotti on a wire rack.
Store in an airtight container for up to 1 week
Approximate Nutritional Analysis per Serving:
Calories 97,
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 20mg
Sodium 55mg
Total Carbohydrate 19g
Dietary Fiber 0g
Sugars 11g
Protein 2g
© 2008 The Napoleon Co.