Parmesan Black Olives Biscotti

I had stopped updating my site in June when work got super busy but seeing how many requests I received for my biscotti recipe motivated to revisit This recipe is originally from Josee DiStasio and I made a few adjustments to it to amp up the flavor. The recipe calls for Black Olive Caviar which is essentially black olives finely chopped and seasoned with spices. If you can’t get your hands on it, simply chop canned black olives and go wild with your favorite spices. I am thinking a big pinch of cayenne, paprika and garlic powder would do the trick!


About 36 biscotti


1 1/4 cup of all purpose flour

1 1/2 tsp of baking powder

1/2 tsp of salt

1/4 tsp of fresh ground pepper

1/2 cup of butter at room temperature

4 tsp of sugar

3 eggs

1 cup (packed) of finely grated parmesan

1/2 cup of Black Olive Caviar or black olives finely chopped and seasoned a generous pinch of with paprika, cayenne and garlic powder


Combine the flour, baking powder, salt and pepper in a small bowl.

Mix butter and sugar until well incorporated, either with the paddle attachment of your standing mixer or using a handheld device. Add the eggs one at a time and mix until well combined.

Using wooden spoon, incorporate the parmesan and olives. Add the dry ingredients without overmixing.

Split dough equally and shape in a log of 12 inches long by 1 inch in diameter. Wrap in plastic wrap and place in refrigerator for 30 minutes minimum.

Preheat the oven to 350F and line a cookie sheet with parchment paper. Place the logs on the pan and press the top to flatten. Bake for 30 minutes and then let cool 30 minutes.

Using a sharp knife cut the logs into 1/2 inches biscotti shape, on the diagonal. Press straight down with the knife rather than sawing.

Place the biscotti, cut side up, on the baking sheet. Bake for 15 minutes, turn over and bake for another 10 to 15 minutes based on desired crispiness. The centers of the cookies will be slightly soft and will crisp as they cool.


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