Olive Hazelnut Cantuccini

Here's something really easy and really yummy. Serve it alongside drinks, or just as a nibble before, during, after or instead of dinner! I love making biscotti, and I did make a version of these for our wedding reception, but I fiddled so much with the recipe that I'm re-posting this, which is a much better version.

Olive Hazelnut Cantuccini
makes 25 (and you can easily make a double batch)

125 g all-purpose flour
1 tsp baking powder
1/2 tbsp flaky sea salt
1 egg
1 tsp fennel seeds
1 tsp ground black pepper
3 tbsp grated sharp cheese (I like Vasterbotten, parmesan or pecorino)
50 g toasted hazelnuts, coarsely chopped
50 g green olives, finely chopped
1 tsp olive oil
flaky sea salt

Mix flour, baking powder and sea salt. Beat the egg in another bowl and add to the flour along with the fennel, black pepper, cheese and olives. Work into a smooth dough, and add the hazelnuts. Add olive oil if the dough seems crumbly.

Shape into two thin logs and place on a lined baking sheet. Bake at 175°C for about 25 minutes, until the logs are fairly firm and lightly golden.

Take out the baking sheet, and lower the oven heat to 100°C. Slice the logs at an angle into thin slices. Place them bake on the sheet, sprinkle with sea salt, and bake for about 15 minutes on each side. They'll firm up a bit more when they cool.

Recipe in Swedish:
Olivcantuccini med hasselnötter