Mediterranean Biscotti         
 

Ingredients:
2 eggs
2 tablespoons sugar
1/3 cup olive oil
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon dried basil
1 teaspoon dried oregano (preferably Greek)
3/4 cup grated parmesan cheese
1/4 cup finely chopped sun-dried tomatoes
1/4 cup finely chopped kalamata olives
 

Directions:
In large bowl, beat eggs and sugar. Add olive oil until smooth. In bowl, combine flour, baking powder, salt, pepper and basil and oregano. Stir dry ingredients into egg mixture until blended. Stir in cheese, sun-dried tomatoes and olives and combine thoroughly. Divide dough into 2 pieces and shape each into a log about 10 inches long. Place on parchment-lined cookie sheet and flatten tops slightly. Bake in preheated 325°F oven for 30 minutes or until pale golden and not quite firm to the touch.
Remove from oven and let cool on baking sheet for 3 minutes. Transfer to cutting board and slice into 1/2 inch diagonal slices with serrated knife. Place pieces on baking sheet and return to 325°F oven for 20 to 25 minutes or until firm and dry. Turn over partway through cooking time. Cool on rack.

Makes about 3 dozen.
Store in airtight container.