Savoury Mediterranean Biscotti

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

Good to serve along with a glass of wine.

Ingredients Nutrition


  1. In large bowl, beat eggs and sugar.
  2. Add olive oil until smooth.
  3. In bowl, combine flour, baking powder, salt, pepper and basil and oregano.
  4. Stir dry ingredients into egg mixture until blended.
  5. Stir in cheese, sun-dried tomatoes and olives and combine thoroughly.
  6. Divide dough into 2 pieces and shape each into a log about 10 inches long.
  7. Place on parchment-lined cookie sheet and flatten tops slightly.
  8. Bake in preheated 325°F oven for 30 minutes or until pale golden and not quite firm to the touch.
  9. Remove from oven and let cool on baking sheet for 3 minutes.
  10. Transfer to cutting board and slice into 1/2 inch diagonal slices with serrated knife.
  11. Place pieces on baking sheet and return to 325°F oven for 20 to 25 minutes or until firm and dry.
  12. Turn over partway through cooking time.
  13. Cool on rack.
  14. Makes about 3 dozen.
  15. Store in airtight container.
Most Helpful

4 5

Crunchy and tasty, too! I followed the directions exactly, except I added 1/4 tsp cayenne pepper, 'cause we do like things hot. These had a nice flavor, but I think I'll cut them a little thinner than 1/2" next time, as that should make them more tender to bite. Flavorings were good, not overpowering, but perhaps a little more oily than other biscottis I've eaten. I loved the idea of savory biscotti and will experiment with these. Evelyn, thanks for the recipe and good idea.

5 5

Loved this,will make again thanks.

4 5

Made this to accompany a french bistro dinner we had for friends in May or June. It was such a nice change to have crunchy biscotti instead of soft breadsticks or french bread with salads. This recipe packs a real punch in terms of flavor and texture. In fact, I used some of the bigger crumbs as croutons in my french market salad - they were excellent! I made this exactly as written, but I made them by hand, not using my Kitchen Aid...I think that was a mistake. This dough is very, very stiff, and I had problems in getting it to be a cohesive dough. Again, I think it was because I stirred and kneaded it by hand. Next time, I will most definitely use my stand mixer - I think it will make a huge difference. It's such a tasty, unusual dish, I'll be sure to make it again - the only thing I might add would be some chopped, toasted pine nuts...but maybe not. The recipe was really delicious as is - thanks, evelyn!