Olive and Sun-dried Tomato Biscotti
A savoury twist on the Italian staple, this biscotti is seriously addictive. They make a wonderful edible gift... if you can bear to share!
Ingredients
2 cups (250g) plain flour
1 tsp baking powder
1 tsp salt
80g cold butter, cut into cubes
50g hard cheese (we used Meyer Vintage gouda), grated
2 eggs, lightly beaten
¼ cup milk
A pinch of chilli flakes
¼ tsp cracked pepper
1 Tbsp dried parsley
4 sun-dried tomatoes in oil, finely chopped
10 olives, pitted and finely chopped
Method
Preheat the oven to 180°C.
In a food processor, blitz the flour, baking powder, and salt to combine. Set aside 3 tablespoons of the cheese then add the remainder to the food processor with the butter. Blitz to a coarse crumb.
Set aside 2 tablespoons of the beaten egg, then add the rest to the food processor with the milk, chilli flakes, parsley, sun-dried tomatoes, and olives. Blitz briefly to just combine.
On a lightly floured bench, knead the mix until it just comes together. Divide the mix in two and roll each piece into a flattened log shape, about 20cm by 3cm. Place the logs onto a baking paper-lined tray, then brush the tops with the remaining egg mix and scatter over the remaining cheese.
Bake for 25 minutes, until golden. Allow to cool for 10 minutes, then use a serrated knife to cut into 7mm thick slices on the diagonal.
Reduce the oven temperature to 160°C.
Arrange the slices on the baking tray and bake for 30 minutes, turning halfway through. Cool on a rack. These will keep in an airtight container for a couple of weeks.