Mixed olive biscotti with cress

(for around 40 biscotti)

For the biscotti: 

• 450 g plain flour 
• 1 tsp baking powder 
• 220 g pitted mixed olives  
• 1 punnet Rock Chives           
• 1 punnet Sakura Cress           
• 80 g grated Parmesan cheese  
• 2 eggs (large)                 
• 125 ml milk                        

For the topping:

• 250 g black olive tapenade     
• 100 g Parmesan cheese    
• 1 punnet Sakura Cress               
• 2 punnets Rock Chives            

• Preheat the oven at 170°C.
• Cut the Sakura Cress and Rock Chives with a scissor, reserve.
• Put the flour, baking powder, olives, cut cresses and grated Parmesan cheese in a bowl.
• Make a well in the centre, add the eggs and milk and mix well, combine to form a dough.
• Bake for 40 minutes and set aside the loaf to cool slightly.
• Slice the loaf with a serrated knife into 2mm thick pieces and place on a baking tray. Bake for another 10 minutes or until crisp.
• Cool completely and build the Biscotti with the topping.
• Enjoy!

Recipe: Franck Pontais