Method

• Preheat the oven to 180C/160Cfan/Gas4. Line 2 baking trays with parchment paper.
• In a large bowl sift the flour, baking powder and salt. Stir in the freshly ground black pepper – dry mixture.
• In a separate large bowl add the sugar, oil and eggs. Whisk together – wet mixture.
• Add the dry mixture to the wet mixture followed by the tomatoes, olives, oregano, peeled pistachios and chopped Black Garlic cloves. Combine everything together to form a sticky dough.
• Divide the dough in two and spoon both halves directly onto one lined baking tray. Form each half into a log shape approximately 30cm long and 7cm wide leaving a space of 7cm between each log. Flatten the logs slightly. Chill in the refrigerator for 15 minutes.
• Sprinkle over Black Garlic Seasoning or a grinding of black pepper. Bake for 25 – 30 minutes until the dough has risen and spread but still pale in colour.
• Remove from the oven and leave to cool for 10 minutes.
• Turn the oven down to 140C/120Cfan/Gas1.
• Using a serrated knife, slice the logs on the diagonal into 1½ cm slices. Lay the biscotti flat, cut side up, spaced apart on 2 lined baking sheets.
• Return the biscotti to the oven and bake for a further 15 minutes. Turn the biscotti over and continue to bake for a further 15 minutes until dry and lightly golden.
• Remove from the oven. Transfer the biscotti to a wire rack and leave to cool completely.

To Serve: serve with BGK’s Dips or BGK’s Black Garlic Bagna Càuda. Delicious dipped into BGK’s Black Garlic Baked Camembert.