Olive and almond biscotti

Olive and almond biscotti

Under the Walnut Tree
450 g
Fanny Bergenström

These rather unusual, savoury biscotti are good to nibble on, perhaps with a glass of wine. The quickest way to make the dough is to use a food processor.


Quantity Ingredient
30 good-quality black olives
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon caster sugar
1 heaped teaspoon salt
4 tablespoons olive oil
1 medium egg
200ml lukewarm water
350g plain flour, plus extra for sprinkling
1 1/2 teaspoons baking powder
60g almonds


  1. Preheat the oven to 200°C. Line a baking tray with non-stick baking paper.
  2. If you don’t have pitted olives, pit them with a small sharp knife. Put half of the pitted olives in the food processor, and reserve the rest. Add the vinegar, lemon juice, sugar, salt, oil, egg and water. Pulse quickly to chop the olives into little pieces.
  3. Mix the flour with the baking powder and add both. Work into a dough, adding a bit more flour if the dough seems too sticky.
  4. Tip the dough onto a lightly floured surface, flatten it by hand and scatter with the almonds and reserved olives. Quickly knead the dough to work in the olives and almonds. Divide the dough into four pieces, and roll them into thin lengths (about as long as the baking tray). Put the dough lengths onto the tray.
  5. Place the tray in the middle of the oven and bake for 25 minutes. Remove the tray and allow the lengths to cool completely.
  6. Use a sharp knife to thinly slice the lengths. Arrange the slices in a single layer on two baking trays lined with baking paper. Toast at 190°C for about 10 minutes, or until lightly golden.
  7. Let the biscotti cool on the tray, and then store in airtight jars once cooled. It will take an additional 24 hours for the flavours to truly develop.


  • To make biscotti with pesto, add 100 ml pesto to the dough instead of olives, or use both olives and pesto, a great combination. You will need about 50 g more flour, but otherwise just follow the recipe.

    To make biscotti with anchovies, make the dough with olives, but only use ½ teaspoon salt. Add 50 g anchovies in oil (discard the excess oil), and mix with the olives in the food processor as per the recipe. You might need a little more flour.
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