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!
- 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
- Preheat the oven to 180 C/350 F/gas 4.
- 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.
- Whisk the oil with salt and pepper to taste and the egg, add to the dry ingredients and mix to a soft dough.
- 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.
- 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.
- 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.
Serves 1 (Amount per Biscotti)
This great recipe comes courtesy of “Bariatric Cookery!”