½ cup (113 grams) unsalted butter, melted and cooled
3 tablespoons (45 grams) vodka
1 teaspoon (4 grams) vanilla extract
4 large eggs (200 grams), divided
¾ cup (113 grams) chopped Candied Strawberries (recipe below)
½ cup (81 grams) Candied Olives (recipe below)
½ cup (85 grams) semisweet chocolate morsels
3 ¾ cups (469 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
¼ teaspoon (0.75 gram) kosher salt
1 teaspoon (5 grams) water
2 tablespoons (24 grams) turbinado sugar
1 tablespoon (9 grams) sea salt
Instructions
In a large bowl, stir together granulated sugar, melted butter, vodka, and vanilla. Add 3 eggs (150 grams), Candied Strawberries, Candied Olives, and chocolate morsels, stirring to combine.
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture, stirring just until combined. Cover and refrigerate for 30 minutes.
Preheat oven to 350°F (180°C).
Shape dough into 1 (14x8-inch) rectangle, about 1-inch thick. Place on an ungreased baking sheet.
In a small bowl, whisk together 1 teaspoon (5 grams) water and remaining 1 egg (50 grams). Brush egg wash onto biscotti dough. Sprinkle dough with turbinado sugar and sea salt.
Bake about 30 minutes. Let cool 15 minutes. With a serrated knife, cut loaf into 14 (1-inch-thick slices). Bake 15 minutes more, turn biscotti, and bake until browned and crisp, about 10 minutes more. Transfer to a wire rack to let cool completely.
Recipe by Bake from Scratch at https://bakefromscratch.com/candied-strawberry-olive-biscotti/