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1
Preheat the oven to 325 degrees F.
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2
Cook the bacon in a skillet until brown and crunchy.
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3
Allow the bacon to cool.
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4
Crumble it by hand or pulse it in a food processor.
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5
Add the liver to the skillet with the bacon drippings and saute until the liver is firm and no longer pink.
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6
Pulse the cooked liver in a food processor and slowly add the canola oil or bacon drippings.
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7
Process till the mixture forms a paste.
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8
Add the water slowly, and continue processing till smooth and creamy.
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9
Whisk the flour, baking powder, and bacon bits together.
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10
Make a well in the flour and add the liver mixture all at once.
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11
Combine with an electric mixer on medium speed using a paddle attachment.
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12
Mix till dough forms and all the ingredients are thoroughly combined.
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13
Turn the dough out onto a slightly floured surface and shape it into a flat disc.
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14
Flatten the dough to a 1/2-inch thickness.
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15
Bake 1825 minutes.
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16
Remove the dough from the oven, cool it slightly, and cut it into 1/2-inch strips.
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17
Rotate the pan and cut the strips into 1/2-inch cubes.
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18
Separate the cubes and return pan to oven.
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19
Bake biscuits for another 1520 minutes.
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20
Remove the biscotti from the oven, cool them on a baking rack, and store them in a cookie tin.
