Savoury Biscotti Recipe

Make a batch of these olive and sundried tomato biscotti for a foodie friend: a Christmas gift you can eat is always well received. Easy to make, these cheese biscuits will make a great nibble at any time, too.

Serves 14 - 20 mins to prepare and 40 mins to cook, plus cooling - 109 calories / serving


150g self-raising flour
1 tsp dried oregano
30g sundried tomatoes from a 100g pack (without oil), finely chopped
1 tbsp light brown sugar
50g green olives, roughly chopped
40g Parmesan cheese, finely grated
60ml extra-virgin olive oil
1 large egg

Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the flour, oregano, tomatoes, sugar, olives and 30g cheese.

Whisk the oil and egg in a jug, then add to the bowl. Mix into a soft dough, then transfer to a lined baking tray. Shape into a 25 x 7cm log. Sprinkle with the remaining cheese and bake for 20 mins.
Remove and cool for 10 mins. Reduce the oven to gas 3, 170°C, fan 150°C. Cut into 14 x 1.5cm-thick slices, then put cut-side up and spaced apart on the tray and bake for 20 mins.
Remove and cool on the tray until hardened. Store in an airtight tin for up to 1 week. Package in a box or bag up to 2 days before giving.

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