One of the things I hate most is to throw away food and for this very reason these recipe for olive oil biscotti with muesli was born. In the breakfast cupboard I found an opened and almost empty box of muesli. By now they had been hanging long enough not to be perfectly crunchy and there was not a lot of them. I didn’t like the idea of throwing them away, so I decided to do something right and recycle them in another recipe. These biscotti are delicious and delicate thanks to the double baking. They are not too sweet and have an aftertaste of musli that I used which in my case were with dark chocolate. You can use any type of muesli such as the one with puffed cereals or the one with dried fruit and oat flakes.
Instructions olive oil biscotti with muesli
For this recipe I used olive oil made by Bartolini.
In a bowl whisk egg, sugar, olive oil and vanilla extract with a fork.
Add sifted flour together with the baking powder. Stir then add 80 grams of muesli anf mix again to combine all the ingredients.
Coat the baking tray with baking paper (or silicone mat for baking). Lightly wet your hands, transfer the dough onto a baking tray and give it a shape of a log. Add more muesli on the surface and press them lightly to make them stick. Bake in a preheated static oven at 150 °C for 30 minutes.
Remove the pan from the oven. Let rest for 10 minutes and so that you can divide the log into 1 cm wide biscotti. Place them on the baking tray facing upwards. Bake 10 minutes at 150 °C, flip them and continue baking for another 10 minutes.
Serve once they are completely cooled down.
lot of love. B.
P.S. If you adore cookies with olive oil instead of butter, you may also like another recipe of mine: Olive oil Italian biscotti with lemon, ginger and white chocolate.
This recipe was born thanks to the collaboration with Bartolini. This Italian company produces high quality food products: extra virgin olive oil, pasta, legumes and cereals, polenta and flour.