Name: Biscotti with Butter Olive Oil from the South
Ingredients: 3 cups all-purpose flour; 1 1/2 cups instant grits; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 1/2 cups sugar; 1 1/3 cup Olive Oil Marketplace Butter EVOO (purchase here); 1 tablespoon loosely packed orange zest; 4 large eggs; 1 1/2 cups sweetened dried cranberries; Parchment paper

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Biscotti with Butter Olive Oil from the South

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Ingredients

3 cups all-purpose flour
1 1/2 cups instant grits
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
1 1/3 cup Olive Oil Marketplace Butter EVOO purchase here
1 tablespoon loosely packed orange zest
4 large eggs
1 1/2 cups sweetened dried cranberries
Parchment paper

Instructions

Preheat oven to 325°
Stir together first 4 ingredients.
Beat sugar, butter olive oil, and zest at medium speed with an electric mixer until creamy.
Add eggs, 1 at a time, beating well after each addition.
Add flour mixture and cranberries, beating just until blended.
Divide dough into 3 equal portions; shape each into a 12 1/2- x 9-inch slightly flattened log, using lightly floured hands. Place about 2 inches apart on a parchment paper-lined baking sheet.
Bake at 325° for 30 to 35 minutes or until light brown. Transfer to wire racks; cool 15 minutes.
Reduce oven temperature to 300°.
Cut each log into 1/4- to 1/2-inch-thick slices using a serrated knife. Place on 3 parchment paper-lined baking sheets.
Bake at 300° for 30 to 35 minutes or until golden brown.
Cool on baking sheets 10 minutes; transfer cookies, on parchment paper, to wire racks, and cool.