Olive Biscotti


  • 3/4 cup all purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cumin
  • 3 tablespoons butter or margarine, at room temperature
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup California Black Ripe Olives


In a small bowl, combine flour, cornmeal, baking powder and cumin. In a large bowl, beat butter, cheese, and sugar until well blended. Add egg, beating well. Add flour mixture to egg mixture and stir to blend thoroughly. Gently mix in olives. On a lightly floured board, gently shape dough into a long roll, about 2 inches in diameter. Place roll on a greased 10 x 15-inch baking pan. Flatten roll to make a 1-inch thick loaf. Bake in a 350°F oven for 20 minutes. Remove and cut loaf crosswise into about 3/4-inch thick slices. Lay slices, cut side down on the baking sheet. Return to oven and bake until biscotti look dry and are lightly browned, 15 to 20 minutes.