Biscotti All`olio Di Oliva
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 140 g suar
- 100 g olive oil, hih quality, cold pressed
- 2 pinches salt or fleur de sel
- 1 teaspoon fennel seeds
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Finely pound the fennel seeds in a mortar or grind them finely in a blender. Mix the flour, sugar, salt and fennel seeds in a bowl. Pour in the olive oil and knead into a dough. The dough is very crumbly.
- Preheat the oven to 180 ° C (top / bottom heat, circulating air is not suitable). Roll out the dough about 1 cm thick and cut out 5 cm circles. Place on a baking sheet lined with baking paper. Bake in the middle of the oven for about 15-18 minutes.
- Take out of the oven and generously sprinkle with icing sugar while it is still hot, allow to cool on the baking tray.
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