Ingredients
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2 eggs
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2 tablespoons sugar
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1/3 cup olive oil
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2 cups flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon cracked black pepper
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1 teaspoon dried basil
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1 teaspoon dried oregano (preferably greek)
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3/4 cup grated parmesan cheese
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1/4 cup finely chopped sun-dried tomato
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1/4 cup finely chopped kalamata olive
Instructions
- In large bowl, beat eggs and sugar.
- Add olive oil until smooth.
- In bowl, combine flour, baking powder, salt, pepper and basil and oregano.
- Stir dry ingredients into egg mixture until blended.
- Stir in cheese, sun-dried tomatoes and olives and combine thoroughly.
- Divide dough into 2 pieces and shape each into a log about 10 inches long.
- Place on parchment-lined cookie sheet and flatten tops slightly.
- Bake in preheated 325°F oven for 30 minutes or until pale golden and not quite firm to the touch.
- Remove from oven and let cool on baking sheet for 3 minutes.
- Transfer to cutting board and slice into 1/2 inch diagonal slices with serrated knife.
- Place pieces on baking sheet and return to 325°F oven for 20 to 25 minutes or until firm and dry.
- Turn over partway through cooking time.
- Cool on rack.
- Makes about 3 dozen.
- Store in airtight container.