mixed olive and thyme biscotti

  • 3 cups (450g) plain (all-purpose) flour
  • 2 teaspoons baking powder
  • 1½ cups (205g) pitted mixed olives+, sliced
  • ½ teaspoon sea salt flakes
  • 2 tablespoons thyme leaves, finely chopped
  • 1 cup (80g) finely grated pecorino
  • 2 eggs
  • ½ cup (125ml) milk
  1. Preheat oven to 160°C (325°F). Place the flour, baking powder, olive, salt, thyme and pecorino in a large bowl and mix to combine. Make a well in the centre, add the eggs and milk and mix well to combine. 
  2. Press the mixture into a lightly greased 20cm square tin lined with non-stick baking paper. Cook for 30 minutes or until lightly golden. Remove from the tin and set aside to cool slightly. Using a serrated knife, cut the dough into 2mm-thick pieces and place on 3 baking trays lined with non-stick baking paper. Cook for 20 minutes or until crisp and golden. Place on wire racks to cool. Serve. Makes 40.

+ We used kalamata and Sicilian green olives.

RATE THIS RECIPE:
Reader ratings (4.80) 432175

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox