Mixed Olive, Sakura Cress and Rock Chives Biscotti

Makes around 40 Biscotti


Ingredients for Biscotti

  • Plain flour                             450g
  • Baking Powder                     2  tsp
  • Pitted mixed olives               220g
  • Rock Chives                         1 punnet
  • Sakura Cress                        1 punnet
  • Grated Parmesan cheese    80g
  • Eggs (large)                          2 each
  • Milk                                       125ml

For the topping

  • Black olive tapenade             250g
  • Parmesan cheese                 100g
  • Sakura Cress                         1 punnet
  • Rock Chives                          2 punnets


  • Preheat the oven at 170C
  • Cut the Sakura Cress and Rock chives with a scissor, reserve.
  • Put the Flour, baking powder, olives, cut cresses and grated Parmesan cheese in a bowl.
  • Make a well in the center, add the eggs and milk and mix well, combine to form dough.
  • Bake for 40 minutes and set aside the loaf to cool slightly.
  • Slice the loaf with a serrated knife into 2mm thick pieces and place on a baking tray. Bake for another 10 minutes or until crisp.
  • Cool completely and build the Biscotti with the topping.
  • Enjoy!

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