Cranberry Pear Balsamic gives these biscotti a tart fruit note, while Rosemary Olive Oil adds a savory edge. The second bake gives the slices their crunch, so they can stand up to a dunk in coffee. Try them with tea too, especially if the kettle’s already on.

I N G R E D I E N T S :

• 2 cups gluten-free or regular all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup sugar
• ¼ cup Rocky Mountain Olive Oil Rosemary Infused Olive Oil
• 2 tbsp Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
• 2 large eggs
• ½ cup dried cranberries
• ½ cup chopped pecans or walnuts (optional, for added crunch)

I N S T R U C T I O N S :

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, combine the sugar, Rosemary Olive Oil, and Cranberry Pear Balsamic, mixing until smooth.
4. Add the eggs, one at a time, to the mixture, stirring well after each addition.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the dried cranberries and nuts, if using.
7. On the prepared baking sheet, shape the dough into a long, slightly flattened log, about 10-12 inches in length and 2-3 inches wide.
8. Bake for 25-30 minutes, or until the log is firm to the touch and lightly golden.
9. Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
10. Once slightly cooled, use a serrated knife to slice the log into ½-inch thick biscotti pieces.
11. Arrange the biscotti cut-side down on the baking sheet and bake for another 10-12 minutes on each side, until dry and crispy.
12. Let cool completely on a wire rack.

N U T R I T I O N A L  I N F O :

Estimated per serving: 150 calories • 3g protein • 20g carbs • 6g fat • 65mg sodium

Estimated values may vary based on cranberry amount, flour type, and ingredient brands.