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.
See method- Serves 14
- 20 mins to prepare and 40 mins to cook, plus cooling
- 109 calories / serving
Ingredients
- 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
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Shop ingredientsEach serving contains
- Energy
- 455kJ 109.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 10.4gProtein 2.7gFibre 0.7g
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- 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.
- See more Edible gift recipes
