Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Biscotti di Cannella e Zucchero
Cinnamon Sugar Biscotti
(Biscotti di Cannella e Zucchero)

2 cups all purpose flour
2 and 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Preheat oven to 325 F.

Line 2 large baking sheets with parchment paper.

Mix flour, 1 and 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend.

Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy.

Add 1 egg; beat well.
Add egg yolk; beat well.

Mix in vanilla, then dry ingredients.

Transfer dough to work surface. Divide in half.

Shape each half into 9-inch long, 1 and 1/2-inch wide log.

Transfer logs to baking sheets.

Beat remaining egg in small bowl. Brush logs with egg.

Bake until golden and firm to touch (dough will spread), about 50 minutes.

Cool on baking sheets. Maintain oven temperature.

Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend.

Using serrated knife, cut logs into 1/2-inch wide diagonal slices.

Place biscotti, cut side down, on baking sheets.

Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti.

Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.) Makes about 40.
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