Cookies before dinner? Why not! These savoury mini biscotti are fantastic with a cocktail or topped with a little cheese. Bonus: you can make all three variations with a single batch of dough.
Drain 1 sun-dried tomato packed in oil and pat dry with paper towel. Finely chop, then gently work into dough with 1 tbsp (15 mL) finely chopped pimento-stuffed green olives and 1 tsp (5 mL) each dried basil leaves and garlic powder. Form into 2 (6-inch/15-cm) logs. Bake as directed.
Rosemary, lemon and pepper
Work in 1 tbsp (15 mL) finely chopped fresh rosemary or 1/2 tsp (2 mL) crumbled dried rosemary and 1/2 tsp (2 mL) lemon and pepper seasoning blend. Form into 2 (6-inch/15-cm) logs. Sprinkle with pinches of coarse or kosher salt. Bake as directed.
Prepare dough. Cut into 3 equal pieces. Place in bowls. Using your hands, gently work extra ingredients into each. To flavour all of dough with one of these, triple amounts.