Ancient Greek Olive and Feta Biscotti
A sophisticated savory biscotti that takes your taste buds on a culinary trip to ancient Greece. These crisp, twice-baked biscuits are infused with briny olives and tangy feta, perfect for accompanying a glass of wine or as a unique appetizer.
Directions
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, salt, oregano, and black pepper.
- 3
In a separate large bowl, cream together the softened butter and olive oil until light and fluffy.
- 4
Beat in the eggs one at a time until fully incorporated.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- 6
Fold in the crumbled feta cheese, chopped Kalamata olives, and grated Parmesan cheese.
- 7
Divide the dough in half. On the prepared baking sheet, form each half into a log, approximately 10-12 inches long and 2 inches wide.
- 8
Bake for 20-25 minutes, or until golden brown and firm to the touch.
- 9
Remove from oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 300°F (150°C).
- 10
Carefully transfer logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick pieces.
- 11
Lay the slices flat on the baking sheet and bake for an additional 15-20 minutes, flipping halfway through, until crisp and golden brown.
- 12
Let cool completely on a wire rack before serving. Store in an airtight container.