Savory Olive, Tomato and Parmesan Biscotti

Biscotti originated in the Tuscany region in Italy, but it wasn’t always seen as a dessert cookie. In fact, it has been documented that at the time of its invention, biscotti was meant to be paired with wine!

While we certainly wouldn’t scoff at a tasty glass of wine, or a sweet, healthy dessert, this delicious, savory biscotti makes for an amazing mid-afternoon snack!

INGREDIENTS

• 150 g/1½ cups self-raising/all-purpose flour sifted with 1½ tsp baking powder
• 1 tsp dried oregano
• 30 g/1 oz sun-dried tomatoes (not in oil), finely chopped
• 1 tsp granulated brown sugar sweetener (optional)
• 50 g/1/3 cup stoned/pitted green olives, roughly chopped
• 40 g/1/3 cup grated Parmesan cheese
• 4 tbsp extra-virgin olive oil
• salt and freshly ground black pepper
• 1 large egg

DIRECTIONS

1. Preheat the oven to 180 C/350 F/gas 4.
2. Mix the flour (and baking powder if using all-purpose flour) with the oregano, sun-dried tomatoes, sweetener if used, olives and three-quarters of the cheese.
3. Whisk the oil with salt and pepper to taste and the egg, add to the dry ingredients and mix to a soft dough.
4. Transfer to a line baking tray and shape into a log measuring 25 cm/10 inches by 7 cm/2¾ inches. Sprinkle with the remaining cheese and bake for 20 minutes.
5. Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 160 C/325 F/gas 3. Cut into 14 thick slices, then return to the tray, cut-sides up and spaced well apart and bake for a further 20 minutes until tinged golden.
6. Remove and cool on the tray until hardened then store in an airtight tin for up to 1 week. Package in a box, bag or tin up to 2 days before giving.

NUTRITIONAL FACTS

Serves 1 (Amount per Biscotti)

RECIPE SOURCE

This great recipe comes courtesy of “Bariatric Cookery!”

https://www.bariatriccookery.com/an-edible-savoury-wls-friendly-gift