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Savoury biscotti recipe

Savoury biscotti recipe

48 ratings

Make a batch of these olive and sundried tomato biscotti for a foodie friend: a Christmas gift you can eat is always well received. Easy to make, these cheese biscuits will make a great nibble at any time, too. See method

  • Serves 14
  • 20 mins to prepare and 40 mins to cook, plus cooling
  • 109 calories / serving
  • Vegetarian


  • 150g self-raising flour
  • 1 tsp dried oregano
  • 30g sundried tomatoes from a 100g pack (without oil), finely chopped
  • 1 tbsp light brown sugar
  • 50g green olives, roughly chopped
  • 40g Parmesan cheese, finely grated
  • 60ml extra-virgin olive oil
  • 1 large egg
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    2g 8%
  • Sugars

    1g 1%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 10.4g Protein 2.7g Fibre 0.7g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the flour, oregano, tomatoes, sugar, olives and 30g cheese.
  2. Whisk the oil and egg in a jug, then add to the bowl. Mix into a soft dough, then transfer to a lined baking tray. Shape into a 25 x 7cm log. Sprinkle with the remaining cheese and bake for 20 mins.
  3. Remove and cool for 10 mins. Reduce the oven to gas 3, 170°C, fan 150°C. Cut into 14 x 1.5cm-thick slices, then put cut-side up and spaced apart on the tray and bake for 20 mins.
  4. Remove and cool on the tray until hardened. Store in an airtight tin for up to 1 week. Package in a box or bag up to 2 days before giving.

See more Edible gift recipes

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