Poppy Seed Lemon Biscotti

This is a unique recipe for biscotti using olive oil. The variety of olive oil recommended is a somewhat fruity, but well-balanced variety.

Makes about 50 - 60

Ingredients:

2-3/4 cup flour
3/4 tsp salt
2 tsp baking powder
1-1/2 cups sugar
2 - 3 TBS poppy seeds
5 TBS Sciabica's Marsala Olive Fruit Oil
3 eggs (or 1 egg + 4 egg whites)
2 - 4 TBS lemon juice
1 TBS lemon liqueur
Grated peel of 2 lemons

Preparation:

• Preheat oven to 350° F. In a mixing bowl, combine the dry ingredients. Stir. Make a well in the center and add eggs, juice, lemon liqueur and olive oil. Stir until the dough holds together.
  
• Place dough on a lightly floured board. Cut into 4 - 6 pieces. Roll each piece to a 2" x 10-12" long piece.
• Place the rolled pieces on a lightly greased foil-lined baking sheet (2-3 rolls per sheet), 4" apart.
• Baked for 20 - 25 minutes or until golden brown. Cool on a wire rack for 15 minutes.
• With a serrated knife, cut each roll diagonally into about 1/2" thick slices. Place the cookies back on the baking sheet, cut side down.
  
• Bake for another 8 - 10 minutes to toast.
• Remove from oven and cool a wire rack.
• Frost with Lemon Icing if desired.

Lemon Icing:

1 cup confectioners sugar
1 TBS lemon juice or lemon liqueur
1 tsp Marsala Olive Fruit Oil
1 drop yellow food coloring

In a small bowl blend all ingredients until smooth. Drizzle icing on one cut side of the cookie. (For thinner icing, add 1 TBS milk.)