Summary

Ingredients

• 250 g flour
• 1 teaspoon Baking powder
• 1 teaspoon salt
• 0.25 teaspoon ¼ black pepper
• 1 tablespoon fennel seeds
• 2 tablespoon parmesan, grated
• 100 g olives, black, finely chopped
• 100 g pine nuts
• 3 egg (s)

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Instructions

1. In a pan over medium heat, slowly brown the pine nuts evenly, sticking to this and swirling regularly, as the pine nuts turn black quickly. Let cool down.
2. Slightly pound the fennel seeds in a mortar.
3. Mix the flour, baking powder, salt and pepper, fennel seeds and pine nuts in a dry bowl. Add the olives and eggs and use the mixer to make a coarse dough. Place the dough on the floured work surface and knead into a smooth dough with your hands, kneading in a little flour if necessary - the dough should no longer stick.
4. Divide the dough into four portions and shape each portion into rolls 2.5 cm thick and about 30 cm long. Place the rolls on a parchment-lined baking sheet with sufficient space between them.
5. Bake in the preheated oven at 180 ° C for approx. 25 minutes.
6. Take out of the oven and let cool until they are just lukewarm. Use a saw knife to cut the biscotti diagonally into approx. 1 cm thick slices, place the slices upright on the baking sheet and bake for another 20 minutes until crispy and dry. Depending on the oven, this can take a little longer.
7. Let cool completely on a wire rack.