Name: Olive, Herb and Walnut Biscotti
Total time: 60
Yield: 4
Ingredients: 200g plain flour; 1 tsp baking powder; 80g Parmesan (finely grated); 80g SEGGIANO Rosate di Bitetto Olives (pitted and finely chopped); 55g walnuts (finely chopped); 1 tsp SEGGIANO Semi Fresh Thyme; 1 tsp SEGGIANO Semi Fresh Oregano; 1 tbsp SEGGIANO Wild Thyme Honey; 3 medium eggs (beaten)

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Method

Step 1 - Preheat the oven

Preheat the oven to 170 c and line a baking tray with baking paper.

Step 2 - Mix dry ingredients

Mix together the flour, baking powder parmesan, olives, walnuts, herbs and a pinch of salt and pepper.

Step 3 - Mix wet ingredients

Whisk the honey into the eggs then pour into the dry mixture. Stir to bring it together into a soft dough.

Step 4 - Bake the dough

Shape the dough into a log and transfer to the baking sheet. Bake for 25 minutes until lightly golden.

Step 5 - Allow to cool

Allow to cool for 10 minutes then use a serrated knife to cut the log into slices approximately 1cm thick.

Step 6 - Return to oven

Arrange the biscotti on the baking tray, you may need another tray to fit them all on. Return to the oven and cook for a further 25-30 minutes or until golden and crisp.