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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.

Notes

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