6 Servings
1 Hour
Allergens
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Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a bowl mix together the flour, baking powder, salt, garlic, basil, and sugar. Finely chop the sun-dried tomatoes and olives and add into bowl.
Beat egg and olive oil together and add to bowl, then mix to form a smooth dough. Best to end off mixing by hand.
Line a baking sheet with paper and form a narrow log with the dough.
Bake for about 20 minutes until edges begin to turn golden, then remove from oven and allow to cool completely.
Cut the log at an angle with a serrated bread knife.
Lay biscotti flat down on tray, reduce oven temperature to 170 degrees Celsius (340 degrees Fahrenheit), and continue to bake for a further 20-25 minutes or until crispy. Allow to cool and enjoy!
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