Olive Biscotti

3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp. baking powder
1/4 tsp. ground cumin
3 tbsp. butter or margarine, at room temperature
1/2 cup parmesan cheese, grated
2 tbsp. sugar
1 large egg
1/2 cup California ripe olives, wedges

In a small bowl, combine flour, cornmeal, baking powder and cumin.

In a large bowl, beat butter, cheese, and sugar until well blended. Add egg, beating well. Add flour mixture to egg mixture and stir to blend thoroughly. Gently mix in olives.

On a lightly floured board, gently shape dough into a long roll, about 2 inches in diameter. Place roll on a greased 10 x 15-inch baking pan. Flatten roll to make a 1-inch thick loaf.

Bake in a 350F oven for 20 minutes.

Remove and cut loaf crosswise into about 3/4-inch thick slices. Lay slices, cut side down on the baking sheet.

Return to oven and bake until biscotti look dry and are lightly browned, 15 to 20 minutes.

Makes 16 biscotti; 2 per serving
Source: California Olive Industry