In answer to a request

A reader wrote and asked if I had ever heard of a biscotti made with tomatoes. The only recipe that I know of is from a friend, Francesca, who comes from the small isle of Ischia. This biscotti is made with sun dried tomatoes and though they are not sweet they are delicious. They can be used for snacks or an appetizer for a party. I know they are great for the men of the family to enjoy while drinking beer and wine while watching a ballgame. So go ahead and give them a try.

BISCOTTI WITH SUN DRIED TOMATOES

1 stick of unsalted butter at room temperature
1 tbsp of sugar
3 large eggs
1 3/4 cups of unbleached all purpose flour
1/2 cup of grated pecorino romano cheese or
one that is similar that you like more
2 minced cloves of garlic
2 tsp basil, dried
1 tsp parsley, dried
1 tsp sea salt ( or Kosher salt)
2 tsp baking powder
1 cup sun dried tomatoes, finely chopped,
use dried tomatoes not packed in oil

In a large bowl combine flour, cheese, garlic,basil, parsley, salt,baking powder, and the sun dried tomatoes. Blend well using a large whisk or spoon.

In a electric mixer, use the paddle attachment, cream the butter and the sugar until well blended. Add the 3 eggs and mix until well blended.

Remove the paddle beater, be sure to scrape clean. Using the dough hook, turn the mixer to low speed and add the flour mixture a little at a time until mixed and the dough is formed.

Turn the dough out onto a lightly floured surface.
Gently knead the dough just enough to be sure all the ingredients are well blended.

Divide the dough into two pieces. Roll each piece into a loaf shape that is about 12 inches long.

Place each loaf on a parchment lined cookie sheet.
Be sure to space them about 3 to 4 inches apart.

Bake in a preheated oven of 350 degrees for 25 to 30 minutes or until golden brown.
Using a metal spatula, remove the loaves carefully, to a wire cooling rack.

Wait until completely cool, then using a serrated knife, slice each loaf diagonally into 1/2 inch wide slices.

Place the slices in a single layer on the cookie sheet and return to the oven for 6 to 7 minutes longer or until lightly browned. Using a metal spatula turn the slices over and bake for another 6 to 7 minutes again until lightly browned.
When done remove to a wire cooling rack .
Can be served warm or cold.
Store in an air tight container.