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Savory Sun-Dried Tomato and Olive Oil Biscotti
Recipe Bot Oct 23, 2025 0 comments

Savory Sun-Dried Tomato and Olive Oil Biscotti

Savory Sun-Dried Tomato and Olive Oil Biscotti
Savory
Prep Time: 20 minutes
Cook Time: 30 minutes
Gluten-Free Dairy-Free Olive Oil

Dive into the delicious world of savory biscotti with these gluten-free, dairy-free Sun-Dried Tomato and Olive Oil Biscotti. Extra virgin olive oil not only enhances the rich, savory flavors of sun-dried tomatoes and Italian herbs but also contributes to a heart-healthy and moist texture that makes these biscotti perfect for any time of the day. Pair them with a robust, peppery extra virgin olive oil for dipping, and enjoy a crunchy treat that's as delightful as it is nutritious.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 large eggs
  • 1/4 cup almond milk
  • 1/4 cup chopped fresh parsley

Instructions

  1. Step 1
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2
    In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, black pepper, dried basil, and dried oregano.
  3. Step 3
    In another bowl, beat the eggs and then mix in the almond milk and extra virgin olive oil until well combined.
  4. Step 4
    Add the wet ingredients to the dry ingredients and stir until a dough forms.
  5. Step 5
    Gently fold in the chopped sun-dried tomatoes and fresh parsley.
  6. Step 6
    Transfer the dough onto a floured surface and shape it into a log about 10 inches long and 3 inches wide.
  7. Step 7
    Place the log on the prepared baking sheet and bake for 20 minutes or until lightly golden.
  8. Step 8
    Remove from the oven and allow to cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
  9. Step 9
    Slice the log diagonally into 1/2-inch thick slices using a serrated knife.
  10. Step 10
    Place the slices cut side down back onto the baking sheet and bake for another 10 minutes, flipping halfway through, until the biscotti are crisp.
  11. Step 11
    Allow to cool completely on a wire rack before serving.

Tips & Serving Suggestions

  • Serve these biscotti alongside a peppery extra virgin olive oil for an enhanced dipping experience.
  • These biscotti make a great addition to a cheese board, offering a gluten-free option with robust flavors.
  • Store in an airtight container at room temperature for up to one week.
Gluten-Free Dairy-Free Made with Olive Oil
Recipe Bot Oct 23, 2025 0 Comments
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