Gluten Free Cheese and Olive Biscotti
These Gluten Free Cheese and Olive Biscotti are a crisp, cheesy biscuit studded with olives and pine nuts. Impressive to look at but easy to do, they'll make the perfect nibble to servewith drinks, or even an edible gift!
This Gluten Free Cheese and Olive Biscotti is one of those recipes that seems too easy for how good the result is. If you're looking for a great nibble to serve with drinks or an edible gift for the gluten free person in your life, this is it. The crisp texture keeps incredibly well, the salty, cheesy flavour will complement anything you serve next to it, and it looks impressive!
Biscotti, usually seen as a sweet biscuit studded with nuts or dried fruit, is a bit of a unique biscuit. The biscuit dough is first formed into a log or loaf shape and baked until it firms up, then it's sliced and baked again until crisp and golden. This Gluten Free Cheese and Olive Biscotti follows much the same method, only the biscotti is sliced super thinly so the result is a cracker-like biscuit for the perfect snack.
How to Make Gluten Free Cheese and Olive Biscotti
Mix the Dough: the process for mixing this dough is super simple. We just need to mix all the dry ingredients and parmesan together, toss the olives through to coat and then add the eggs and mix! It's a fairly thick dough, so you'll need to get in there with your hands and knead it to make sure it's thoroughly mixed.
Bake Number 1: the biscotti dough is pressed into a lined loaf tin, and then baked for about 25 - 30 minutes or until it's firm to the touch. Then it just needs to be tipped out onto a cooling rack for 30 minutes or until you can comfortably handle it. It won't look particularly pretty at this stage, but don't worry - it'll get better in bake number 2!
Slicing: I've found that a sharp, serrated knife works best for slicing the biscotti, but if you don't have one a large, sharp knife will work too. It can be a bit crumbly, especially in areas with lots of pine nuts and olives. Take your time and try not to put too much downward pressure on the knife. And remember: if it gets a bit rustic around the edges it just adds to the appeal! The biscotti need to be thin but not paper thin, about 3mm thick is what we're aiming for. If you have a bit of variation in thickness (I always do!) don't panic, they'll just bake at slightly different rates in the next step!
Bake Number 2: Spread your biscotti slices in a single layer on a lined baking tray - you'll probably need to work in two or three batches. Pop them one tray at a time back into the oven and bake for 10 minutes. Flip the biscotti over and bake for another 10 minutes or until they're lightly golden and crisp. You'll find that they brown at different rates, so just take off the ones that look ready and continue baking the rest for 5 minutes at a time until you're happy with all of them. This step can be a bit time consuming, but I promise it's worth it!
How to Store Gluten Free Cheese and Olive Biscotti
One of the best things about these Gluten Free Cheese and Olive Biscotti is how well they keep. I keep them in an airtight container at room temperature where they'll happily last a couple of weeks.
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