Savoury Mediterranean Biscotti

Biscotti, this twice baked Italian cookies are prefect evening teatime snacks and they tastes fabulous along with a hot chocolate or our Indian masala chai. For this month's  Home Baker's Challenge, i chosed biscottis, coz these famous Italian cookies are rarely baked in our households. Since i want to make both savoury and sweet biscottis, i suggested two different savoury and two different sweet biscottis for the challenge. I have already posted the one among the two sweet biscottis i have suggested and here comes one of our recent favourite savoury biscottis.

Mediterranean cuisine, they are well known for their different cuisines from countries like Albania, Egypt,Greek,Israel,Italy,Morocco, Spain and Turkey. Obviously this cuisine goes for different spices and they are quite famous for their aromatic dishes. Mediterranean cuisine is very close to my heart, coz am a big fan of Moroccan,Spanish and Italian cuisine. Since my kids asked me something savoury,i immediately baked these Savoury mediterranean biscottis for their evening snacks. Seriously this biscottis are simply fabulous, spicy, aromatic and very addictive coz of the cheese,dry herbs and the pepper powder they went for. These savoury biscottis goes awesome with any spread or else you can simply munch them. I skipped the sun dried tomato in this recipe and went for yellow cheddar cheese instead of parmesan cheese.Make this savoury biscotti for your snacks, am sure you wont stop just with one.

1cup All purpose flour
1tsp Baking powder
1/4tsp Salt
1/4tsp Black pepper powder
1/2tsp Dry basil leaves
1/2tsp Dry oregano
1/2cup Grated yellow cheddar cheese
1tbsp Finely chopped kalamata olives
1tbsp Sugar
1no Egg
2tbsp Olive oil

Preheat the oven to 350F.

In a bowl, beat the egg and sugar together until they turns smooth, add the olive oil and beat for a while.

In an another bowl combine the flour, baking powder,salt,pepper powder,dry herbs.

Stir the dry ingredients into the egg mixtures and mix well.

Add in the cheese, chopped olives and combine everything together.

Make a log with the dough, place it on a baking paper, flatten the top of the log slightly.

Bake for 20-25minutes until the crust turns pale golden.

Remove it from the oven and cool it completely.

Slice it diagonally with a serrated knife.

Place the slices on the baking sheet and bake for 10-15minutes or until firm and dry.

Cool the biscottis completely and store in air tight box.

Notes:
Biscottis are seriously very fragile, take care while slicing else they will turn crumbly.

If you want to add sun dried tomatoes, please add them while adding the cheese and olives.