Savory Biscotti with Oregon Hazelnuts, Olives & Sun-Dried Tomatoes - Nuthealth.org

Ingredients

• 2 cups plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon fennel seeds
• 1 teaspoon onion powder
• 1 teaspoon garlic granules
• 1/2 cup grated parmesan cheese
• 15 olives, chopped
• 6 sun-dried tomatoes, chopped
• 3/4 cup Oregon hazelnuts, roughly chopped
• 1 egg
• 3 tablespoons, softened
• 1/4 cup milk