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Savoury biscotti

Savoury biscotti served in a tin

Savoury biscotti

Name: Savoury biscotti
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: Makes 40-45
Ingredients: 350g plain flour plus extra for dusting; 2 tsp baking powder; 60g golden caster sugar; 3 large eggs beaten; 75g pitted black olives chopped and patted dry with kitchen paper; 8 thyme sprigs leaves picked and chopped; 40g parmesan

Cassie Best

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Makes 40-45

Easy

Prep: 25 mins

Cook: 1 hr and 10 mins

plus cooling

A star rating of 3 out of 5.4 ratingsRate

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Serve these savoury biscotti on a cheeseboard and dunk them in a baked camembert, or our potted cheddar. They make a lovely festive gift too

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Ingredients

Nutrition

Units:

MetricUS

350g plain flour

plus extra for dusting
2 tsp baking powder
60g golden caster sugar
3 large eggs

beaten
75g pitted black olives

chopped and patted dry with kitchen paper
8 thyme sprigs

leaves picked and chopped
40g parmesan

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Nutrition: Per serving (45)

kcal45
fat1g
saturates0.3g
carbs7g
sugars1g
fibre0.4g
protein2g
salt0.3g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Put the flour, baking powder, sugar, 1 tsp salt and a grinding of black pepper in a large bowl, then mix well. Stir in the eggs until the mixture forms clumps, then bring together with your hands into a dough. It will seem dry at first, but keep kneading until no floury patches remain. Add the olives, thyme and parmesan, kneading until they are well distributed.
step 2

Tip the dough out onto a lightly floured surface and divide into four pieces. With lightly floured hands, roll each into a sausage about 30cm long. Place two on each tray, well spaced apart. Put in the oven for 25-30 mins until the dough has risen and spread (it should still be pale). Remove, then cool on a wire rack for a few mins and turn down the oven to 140C/120C fan/gas 1.
step 3

Cut into slices about 1cm thick on a sharp diagonal, then lay the slices flat on the baking sheets. Bake for 20 mins more, turn over, then bake for another 20 mins until dry and lightly golden. Transfer to a wire rack to cool completely. Will keep in an airtight tin for up to one month.

Recipe from Good Food magazine, December 2018

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A star rating of 3 out of 5.4 ratings

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