Home » Recipes » Appetizer » Olive and Chili Biscotti
OLIVE AND CHILI BISCOTTI
Calories: 330 Kcal
Preparation time: 20 min
Cooking time: 30 min
Difficulty: easy
Cost:
Ingredients
200 g All-purpose flour
50 g Whole wheat flour
100 g Pitted olives
2 Eggs
2 tablespoons Grated Parmesan cheese
1 tablespoon Baking powder for savory cakes
1 tablespoon Peperita 11 herbs mix
A sprinkle of Peperita Jalapeño BIO Powder - No.5 or Peperita Herbs Spices
3 tablespoons Oil
Salt
Instructions
Preheat the oven to 180 °C (356 °F).
In a bowl, mix the all-purpose flour, whole wheat flour, and baking powder. In another bowl, beat the eggs with the oil, then add the olives, Parmesan cheese, Peperita 11 herbs mix, a pinch of salt, a sprinkle of Jalapeño BIO powder, and pepper. Combine the dry ingredients with the wet ingredients and knead until you get a coarse dough (if necessary, add a little warm water).
Divide the dough into 4 equal parts and shape each into a small loaf about 2.5 cm thick. Place them on a baking sheet lined with parchment paper and bake in the oven for 20 minutes until they are hardened.
Remove them from the oven and, as soon as they are cool enough to handle, cut them crosswise. Place the “biscotti” on the same baking sheet with one cut side down and the other up.
Bake again for about 5 minutes, until they are crispy and dry. Let them cool on a wire rack. If desired, serve them with a creamy cheese, such as herb-flavored robiola.
