![\"680\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/05\/680.jpg\")
<\/a><\/p>\nHerbed Olive Sundried Tomato Biscotti<\/strong><\/p>\n Biscotti is really fun to make.<\/p>\n <\/p>\n I don’t know why I waited so long.<\/p>\n Well, I used to think it would be so difficult to make for some reason!<\/p>\n This time I wanted something a bit different and decided to make a savory version.<\/p>\n A lot of dried herbs, sundried tomatoes, and olives are packed in these cookies.<\/p>\n These will be perfect for a casual afternoon party when served with wine and cheese.<\/p>\n Herbed Olive Sundried Tomato Biscotti<\/strong><\/p>\n 100g all purpose flour 1. Preheat the oven to 350F. \u30cf\u30fc\u30d6\u30aa\u30ea\u30fc\u30d6\u30b5\u30f3\u30c9\u30e9\u30a4\u30c8\u30de\u30c8\u30d3\u30b9\u30b3\u30c3\u30c6\u30a3<\/strong><\/p>\n \u6700\u8fd1\u30d3\u30b9\u30b3\u30c3\u30c6\u30a3\u306b\u51dd\u3063\u3066\u3044\u308b\u306e\u5206\u304b\u308a\u307e\u3059\u304b\uff1f<\/p>\n \u4eca\u56de\u306f\u3061\u3087\u3063\u3068\u8da3\u5411\u3092\u5909\u3048\u3066\uff1f\u3001\u5869\u5473\u30b9\u30ca\u30c3\u30af\u7cfb\u306b\u3057\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u305f\u3063\u3077\u308a\u30c9\u30e9\u30a4\u30cf\u30fc\u30d6\u306b\u3001\u30b5\u30f3\u30c9\u30e9\u30a4\u30c8\u30de\u30c8\u3001\u305d\u3057\u3066\u3001\u30aa\u30ea\u30fc\u30d6\u3002<\/p>\n \u3053\u308c\u3001\u7f8e\u5473\u3057\u3044\uff01<\/p>\n \u671d\u98df\u306b\u3001\u304a\u3084\u3064\u306b\u3001\u591c\u98df\u306b\u3001\u3068\u3064\u3044\u3064\u3044\u624b\u304c\u4f38\u3073\u307e\uff5e\u3059\u3002<\/p>\n \u7802\u7cd6\u3092\u6e1b\u3089\u3057\u3066\u3044\u306a\u3044\u306e\u3067\u3001\u7518\u3058\u3087\u3063\u3071\u3044\u5473\u3001\u3068\u3067\u3082\u8a00\u3063\u305f\u3089\u3088\u3044\u3067\u3057\u3087\u3046\u304b\uff08\u7b11\uff09\u3002<\/p>\n \u898b\u305f\u76ee\u3082\u306a\u304b\u306a\u304b\u826f\u3044\u611f\u3058\u3002<\/p>\n \u4e2d\u306b\u5165\u3063\u3066\u3044\u308b\u3082\u306e\u304c\u3057\u3063\u304b\u308a\u898b\u3048\u308b\u3068\u3053\u308d\u304c\u500b\u4eba\u7684\u306b\u304a\u6c17\u306b\u5165\u308a\u306a\u306e\u3067\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Herbed Olive Sundried Tomato Biscotti Biscotti is really fun to make.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,29],"tags":[],"class_list":["post-35581","post","type-post","status-publish","format-standard","hentry","category-other","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35581","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35581"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35581\/revisions"}],"predecessor-version":[{"id":35612,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35581\/revisions\/35612"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 teaspoon dried Italian herbs
\n50g sugar
\na pinch of salt
\n1 egg
\n1 tablespoon canola oil
\n1~2 tablespoons sundried tomatoes, chopped
\n1~2 tablespoons olives, cut in half<\/p>\n
\n2. Sift flour. Mix flour, herbs, sugar, salt, egg, and oil. Add sundried tomatoes and olives. Combine well using hands.
\n3. Form a long log. Place it on a baking pan lined with parchment paper. Bake in the oven for 20 minutes.
\n4. Remove from the oven. Let it cool. Slice. Bake for about 20 to 30 minutes at 300F.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"