Instructions: Beat egg until it is creamy. Add olive oil, beat it with the egg until the mixture becomes just slightly foamy, then add the sugar and vanilla. Combine the ingredients well and set aside.

In separate bowl, combine the flours, baking powder and salt. Add one-fourth of dry mixture to the egg-oil mixture, then add one-fourth of the wine.

Continue alternating portions of dry mixture and wine to egg-oil mixture. Mix until the final addition is well-blended and the dough is stiff. If you are using walnuts, work them in with your hands in a quick kneading motion.

Divide the dough into quarters and work each piece into a rope about 10 inches long and 1 1/2 inches in diameter.

Place ropes of dough at least two inches apart on greased baking sheet and flatten them just slightly with fingers. Bake for 25 minutes at 375 degrees.

Remove the loaves from the oven and let them cool slightly on wire racks.

Reduce the oven temperature to 325 degrees.

Cut the warm loaves into diagonal slices about inch thick and place them, cut side up, on the baking sheet.

Return to oven for an additional 15 to 20 minutes, until biscotti are very dry.

Remove from oven and let biscotti dry on wire racks until they are completely cool. Store in a glass jar or tin.

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