Black Olive Biscotti

Ingredients

• 1 1/2 cup all-purpose flour
• 2/3 cup semolina flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons fresh rosemary, finely chopped
• 1/3 cup black olives
• 2/3 cup sugar
• 1/3 cup extra virgin olive oil
• 1 tablespoon freshly grated blood orange zest
• 2 eggs

Directions

1. Stir the flour, semolina, baking powder, salt, and rosemary together in a medium mixing bowl, then put it aside. If the olives came in brine, rinse them and drain well; if they came in oil, pour off the oil. Chop the olives finely, then stir them into the dry ingredients.
2. In a small mixing bowl, whisk the sugar, oil, zest, and eggs until combined. Add that mixture to the dry ingredients and fold until the dough is fully incorporated. Shape it into a log about 12 inches long and nearly 3 inches wide, cover it in plastic, and refrigerate for at least half an hour to help it hold its shape in the oven.
3. While the dough chills, arrange a rack in the center of the oven and heat the oven to 350 degrees F. When it is time to bake, transfer the dough to a cookie sheet lined with parchment paper or a silicone mat, shaping it into an even rectangle. Bake it in the center of the oven for 20 minutes, turn the pan, and continue baking for another 10 minutes. Check it by gently pressing the middle of the biscotti loaf; it is ready when the center feels firm and bounces back. Take it out of the oven and let it cool completely.
4. Lower the oven temperature to 300 degrees F. With a serrated bread knife, carefully cut the cooled loaf into 1/2 inch slices. Arrange the slices on a parchment or silicone-lined baking sheet and bake for 7 minutes. Feel the tops; if the surface is still soft, return them to the oven for another 2-4 minutes. When the tops are crisp, take the baking sheet out, turn the slices over, and bake until the biscotti are crisp all the way through, another 3 to 5 minutes. Cool completely before packing into airtight containers.