Black Olive Biscotti

Name: Black Olive Biscotti
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 20
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons baking powder; 79 milliliters black olives; 1 Tbsp freshly grated blood orange zest (or regular orange zest); 2 eggs; 79 milliliters extra virgin olive oil; 355 milliliters all-purpose flour; 2 Tbsps fresh rosemary, finely chopped; 1 teaspoons salt; 158 milliliters semolina flour; 158 milliliters sugar

Black Olive Biscotti might be just the Mediterranean recipe you are searching for. This recipe serves 20. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 5g of fat, and It is a good option if you're following a dairy free and vegetarian diet. Head to the store and pick up rosemary, sugar, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

In a medium mixing bowl, combine flour, semolina, baking powder, salt, and rosemary. Set aside. If your olives are packed in brine, rinse and drain them. If they are packed in oil, drain the oil. Finely chop olives and add to dry mixture.

Ingredients you will need

Baking Powder

Rosemary

Semolina

Olives

Brine

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

In a small mixing bowl, whisk together the sugar, oil, zest and eggs.

Ingredients you will need

Sugar

Egg

Cooking Oil

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Mixing Bowl

Whisk

Scrape into dry mixture and fold together until dough is fully mixed. Pat into a log about 12 inches long and nearly 3 inches wide, wrap in plastic and chill at least half an hour (this will discourage the dough spreading in the oven).

Ingredients you will need

Dough

Wrap

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Oven

Meanwhile, place a rack in the center of the oven. Preheat oven to 350°F. When ready to bake, place dough on a cookie sheet lined with parchment paper or a silicone mat, patting into an even rectangle.

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Dough

Equipment you will use

Baking Paper

Baking Sheet

Oven

Place in center of oven and bake for 20 minutes, then rotate and bake another 10 minutes. To test for doneness, press lightly in center of biscotti loaf. Loaf is done when center is firm and springs back to the touch.

Ingredients you will need

Biscotti

Equipment you will use

Oven

Remove from oven and allow to cool fully.

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Oven

Turn oven down to 300°F. Using a serrated bread knife, gently slice cooled biscotti into 1/2 inch slices.

Ingredients you will need

Biscotti

Bread

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Bread Knife

Oven

Lay slices out on parchment or silicone-lined baking sheet and bake for 7 minutes. Touch tops of slices; if they're still soft on the surface, bake another 2-4 minutes. Once the tops are crisp, remove baking sheet from oven, flip slices and bake until biscotti is crisp throughout, another 3 to 5 minutes. Allow to cool completely before storing in airtight containers.

Ingredients you will need

Biscotti

Equipment you will use

Baking Sheet

Oven