Savory Biscotti (e.g., with Olive/Fennel)

All-purpose flour: The base of the biscotti, providing structure and texture.

Baking powder: Helps the biscotti rise and become light and airy.

Salt: Enhances the flavors of the other ingredients.

Olive oil: Adds richness and a Mediterranean touch to the biscotti.

Eggs: Bind the ingredients together and add moisture.

Chopped olives: Provide a briny, savory flavor that complements the fennel seeds.

Fennel seeds: Add a subtle anise-like flavor, enhancing the overall taste of the biscotti.

When shaping the dough into logs, lightly flour your hands to prevent sticking. This will help you form smooth, even logs that bake uniformly. Additionally, when slicing the baked logs into biscotti, use a serrated knife and a gentle sawing motion to avoid crumbling. This ensures clean, precise cuts for perfectly shaped biscotti.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though it may make the biscotti denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect.

• salt - Substitute with sea salt: Provides a slightly different mineral profile and can enhance the flavor more subtly.

• olive oil - Substitute with avocado oil: Offers a similar healthy fat profile and a neutral flavor that won't overpower the other ingredients.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg. This is a good vegan alternative that helps bind the ingredients.

• chopped olives - Substitute with sun-dried tomatoes: Adds a different but complementary savory flavor and a chewy texture.

• fennel seeds - Substitute with caraway seeds: Provides a similar anise-like flavor, though slightly more pungent.

• Allow the biscotti to cool completely before storing. This ensures they maintain their crisp texture and do not become soggy.

• Store the savory biscotti in an airtight container at room temperature. They will stay fresh for up to two weeks.

• For longer storage, consider freezing. Place the cooled biscotti in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the biscotti to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the biscotti at room temperature. For an extra-crispy texture, reheat in a 300°F (150°C) oven for about 5-10 minutes.

• Avoid storing biscotti in the refrigerator, as the moisture can affect their crispness.

• If gifting, wrap the biscotti in parchment paper and place them in a decorative tin or box. This not only looks appealing but also helps maintain their freshness.

• Oven Method: Preheat your oven to 300°F (150°C). Place the biscotti on a baking sheet lined with parchment paper. Bake for about 5-7 minutes, or until they are warmed through and slightly crisp. This method helps maintain their crunchy texture.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Arrange the biscotti on the toaster oven tray. Heat for 5-7 minutes, checking occasionally to ensure they don't over-brown. This is a quick and efficient way to reheat a small batch.

• Microwave Method: Place the biscotti on a microwave-safe plate. Heat on medium power for 10-15 seconds. Be cautious with this method as it can make the biscotti slightly chewy rather than crisp.

• Stovetop Method: Preheat a non-stick skillet over low heat. Place the biscotti in the skillet and heat for about 1-2 minutes on each side, until they are warmed through. This method can give a slight toastiness to the biscotti.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the biscotti in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are not overcooking. This method is great for achieving a crispy texture.

• Oven: Used to bake the biscotti at the specified temperatures and times.

• Baking sheet: Holds the biscotti logs and slices during baking.

• Parchment paper: Lines the baking sheet to prevent sticking and ensure easy cleanup.

• Mixing bowl: Used to combine the dry ingredients.

• Another mixing bowl: Used to whisk together the olive oil and eggs.

• Whisk: Used to blend the olive oil and eggs together.

• Spatula: Helps to fold in the chopped olives and fennel seeds into the dough.

• Sharp knife: Used to slice the baked logs into biscotti pieces.

• Measuring cups: Used to measure out the flour, olive oil, and chopped olives.

• Measuring spoons: Used to measure the baking powder, salt, and fennel seeds.

• Cooling rack: Allows the biscotti to cool completely after baking.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline your process and reduce preparation time.

Use a food processor: Quickly chop olives and mix dough using a food processor to save time and effort.

Double baking sheets: Use two baking sheets to bake both logs simultaneously, cutting down on oven time.

Preheat oven early: Start preheating your oven before you begin mixing ingredients to ensure it's ready when you are.

Cool on racks: Use cooling racks to speed up the cooling process, making it faster to slice and bake the second time.