Savoury Mediterranean Biscotti

"Good to serve along with a glass of wine."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by mikey  ev photo by mikey  ev
Ready In:
1hr 25mins
3 dozen




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

Questions & Replies

  1. are the sun dried tomatoes marinated or dry


  1. 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.
  2. Loved this,will make again thanks.
  3. 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!
  4. Excellent flavors. Served with dinner as a side. I must have cut mine a little thick since they didn't get real crispy.
  5. Love the flavors and smells. They all work wonderfully together. I have made this recipe a few times. The problem I have is that the dough seems too dry. I have tried adding a little more olive oil. It was still dry. I felt like I had to knead it to get it to stay together so I could get it on the tray. Are the ingredient amounts accurate? The taste is great but it crumbles a lot so the asthetics are not great.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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