CHEF JEFF — ONE BYTE AT A TIME: Greek Biscotti

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You don’t need to go to a coffee shop to have traditional Greek biscotti.

Greek Biscotti

½ cup butter (1 stick)

½ cup corn oil

1 cup sugar

3 eggs (room temperature)

3 heaping teaspoons baking powder

1 teaspoon baking soda

3½ to 4½ cups White Lily flour (a little at a time)

Preheat oven to 350 degrees. Cream butter, oil and sugar for 10 minutes. Add eggs one at a time. Beat until creamy. Stir in baking powder and baking soda. Gradually add flour, blending with mixer. Dough should be soft and pliable but not sticky. Knead until soft. Divide dough into 5 parts. Shape into loaves 3 inches wide and 1 inch high. Place on greased cookie sheet or cookie sheet lined with parchment paper. Score dough diagonally, ½-inch deep (13 to 14 pieces). Bake for 25 minutes. Remove from oven and immediately slice through entire loaf while still hot. Turn pieces on side on cookie sheet. Lower oven to 200 degrees and bake 1 hour, turning once, until lightly browned.

Yield: 2 dozen bars.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, greek biscotti, features, food, recipes, biscotti