Biscotti with walnuts and sundried tomatoes

Biscotti with walnuts and sundried tomatoes



These are a healthy alternative for crisps.  A few drops of olive oil and you have a tasty snack.



What do we need:

60 gr butter, softened
2 eggs, beaten
120 gr self-rasing flour
60 gr polenta

60 gr sundried tomatoes in oil, leaked and finely chopped
60 gr walnuts finely chopped

Preheat your oven to 180C. Grease two small or 1 big tray and line with baking paper.

Beat the butter smooth and creamy and add the eggs bit by bit. Sieve the flour and the polenta over the butter/egg mixture and stir everything with a metal spoon. Stir the tomatoes and the walnuts through the mixture.

Divide the (sticky) dough in 2 and form a flat bread of each of about 18 x 7,5 cm.  Put them on the oven tray(s).  Bake them in 20 minutes until they are light brown and put them on a cutting board.

Cut them in 1 cm slices and put them back on the baking tray(s).  Bake them for 10 minutes until  golden and crunchy. Let them cool on your wire rack.

                                                   

                                                                  "Enjoy"