Olive oil biscotti with muesli

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.

Olive oil biscotti with muesli

Delicate and delicious olive oil biscotti with muesli.

Course sweets and dessert

Cuisine lactose free, vegetarian

Keyword easy cookies, hard cookies, italian biscotti, olive cookies, olive oil, simple cookies

Prep Time 5

Cook Time 50

Total Time 55

Servings biscotti

Calories 222kcal

Ingredients

1 egg
1 teaspoon vanilla extract
110 ml olive oil
80 g white sugar
220 g all-purpose flour
1 tsp baking powder
80 g muesli
20 g muesli for garnish

Instructions

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.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 12biscotti | Calories: 222kcal

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.

Recipe note

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.

B S

Next Soft wholemeal burger buns »

Previous « Chickpea and zucchini veggie burger

View Comments

Anneke De Clerk says:

October 22, 2019 at 11:06 am

Hi Barbara, I found this beautiful recipe of yours on foodgawker and it instantly caught my eye. I love olive oil in baking. I also baked a mandarin olive oil cake this week and it was love at first taste! I have printed this recipe and am planning to make it for Christmas stocking fillers. Keep well.
Anneke
- B S says:
  
  October 25, 2019 at 11:52 am
  
  Thank you very much. I just checked you blog and I'm so in love with your photos. They look so fresh! I'm not sure if these recipe is good for stocking fillers. They are too delicate and crumbly. I would reccomend something more hard like these: https://foodohfood.it/en/sweets-and-desserts/cookies/517-olive-oil-biscuits-with-lemon-ginger-and-white-chocolate