Savoury Mediterranean Biscotti
Infuse your snack game with the vibrant flavors of the Mediterranean by trying this Savoury Mediterranean Biscotti recipe. Perfectly crisp and delightfully savory, these biscotti are studded with sun-dried tomatoes, black olives, fresh basil, and a generous sprinkle of Parmesan cheese, creating a harmonious blend of bold and aromatic flavors. The classic double-baking technique ensures the perfect crunch, making them an irresistible addition to your appetizer spread or a no-fuss accompaniment to a cheese platter. With just 20 minutes of prep time, this easy yet sophisticated recipe transforms pantry staples into a gourmet delight. Ideal for entertaining, gifting, or pairing with your favorite wine, these savory biscotti are a chic twist on a traditional Italian treat.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons fine sea salt
- 0.25 teaspoons black pepper
- 60 grams Parmesan cheese (grated)
- 60 grams unsalted butter (cold and cubed)
- 50 grams sun-dried tomatoes (finely chopped)
- 40 grams black olives (pitted and chopped)
- 15 grams fresh basil leaves (chopped)
- 2 large eggs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sea salt, and black pepper.
Add the grated Parmesan cheese to the dry mixture and toss to combine.
Using your fingertips or a pastry cutter, incorporate the cold cubed butter into the flour mixture until it resembles coarse crumbs.
Mix in the chopped sun-dried tomatoes, black olives, and fresh basil, evenly distributing them throughout the dough.
In a separate small bowl, beat the eggs and olive oil together until smooth.
Pour the egg mixture into the dry ingredients and mix with a wooden spoon until a dough forms. If the dough feels too wet, add a small amount of flour. If it’s too dry, add a little olive oil (1 teaspoon at a time).
Transfer the dough onto a floured surface and knead lightly until cohesive.
Divide the dough in half and shape each portion into a log approximately 25 cm (10 inches) long and 5 cm (2 inches) wide.
Place the logs onto the prepared baking sheet, leaving space between them, and gently flatten the tops with your hand.
Bake in the preheated oven for 20-25 minutes or until the logs are firm to the touch and lightly golden. Remove from the oven and let them cool for 10 minutes.
Reduce the oven temperature to 150°C (300°F).
Using a serrated knife, slice the logs diagonally into 1 cm (½ inch) thick biscotti slices.
Arrange the slices on the baking sheet, cut side down, and bake for an additional 10 minutes.
Flip the biscotti slices over and bake for another 8-10 minutes until crisp and golden.
Remove from the oven and let the biscotti cool completely on a wire rack before serving.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 18.4 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 848 mg | 65% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2021 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
