Ingredients
½ C olive oil
3 large eggs
1 t salt
1 T sugar
1 T pepper
2 T minced fresh parsley
1 t garlic powder
½ C red wine
2 C grated Parmesan cheese
2 t baking powder
¼ t baking soda
2 ½ C flour
Preparation
Preheat the oven to 350° Line a baking sheet with parchment paper or silicone baking sheets.
In a large bowl, blend oil, eggs, salt, sugar, pepper, parsley and garlic powder. Blend in wine, cheese, baking powder, baking soda, and then the flour. Dough should be stiff, add a bit more flour if necessary.
Drizzle a bit of olive oil on the baking sheet and dust with more cheese. Divide the dough in half and shape into two logs, each about 5" wide and the length of the baking sheet, allowing plenty of space in between. Pat into a flat log shape.
Bake about 45 minutes, until set and golden. Cool for about 30 minutes, then carefully slice with a serrated knife into 1/2" slices.
Reduce the oven temp to 300° and return the biscotti to the oven to dry. Bake 20-30 minutes, turning when necessary, to be sure that the cookie is crisp and dry. Makes about 3 dozen.
These are terrific accompaniment to soup or salad, and also great with a smooth cheese, such as brie.
