in Italy

Olive oil biscotti

updated

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Ingredients for 1 servings:

  • 250 g flour
  • 140 g sugar
  • 100 g olive oil, high-quality, cold-squeezed
  • 2 pinches of salt or fleur de sel
  • 1 tsp fennel seeds
  • Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cookies with olive oil – very fine and crumbly, makes about 20 cookies.

Crush the fennel seeds finely in a mortar and pestle or grind them finely in a blender. Combine the flour, sugar, salt, and fennel seeds in a bowl. Pour in the olive oil and knead into a dough. The dough will be very crumbly. Preheat the oven to 180°C (conventional oven, not suitable for fan-assisted cooking). Roll out the dough to about 1 cm thick and cut out 5 cm circles. Place on a baking sheet lined with baking paper. Bake in the center of the oven for about 15-18 minutes. Remove from the oven and, while still hot, sprinkle generously with powdered sugar. Let cool on the baking sheet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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