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WorkAtHomeSpace · Wed Apr 11, 2007 6:41 pm Sun-Dried Tomato & Prosciutto Biscotti

Sun-Dried Tomato & Prosciutto Biscotti
Homebasics.ca

1/2 cup Imperial Margarine
2 eggs
1 cup finely chopped prosciutto
1/2 cup finely chopped sun-dried tomatoes
2 cups all-purpose flour
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp granulated sugar
2 tsp baking powder
1 tsp dried oregano

Preheat the oven to 350° F (180° C). Beat the margarine until light and fluffy. Add the eggs and continue beating for about 1 minute. The mixture will appear curdled. Stir in the prosciutto and sun-dried tomatoes. Add the flour, garlic powder, salt, sugar, baking powder and oregano. Mix until it forms a uniform dough. Divide the dough in half and form each into a 10-inch (25 cm) log. Place the logs on a greased cookie sheet making sure they are at least 2 inches (5 cm) apart. Pat the logs to flatten slightly. Bake for 25 minutes. Remove the biscotti and let cool 5 minutes.

Using a sharp knife, slice each log into 3/4-inch (2 cm) diagonal pieces using quick downward strokes. Note: The dough is very delicate and will break apart if sliced in a sawing motion. Place the biscotti back on the baking sheet, cut-side down, and bake for 8 minutes. Turn the biscotti over and bake for another 8 minutes. Do not over-bake.