Makes 25 toasts (pieces)
Preheat oven to 350 Degrees F. Spay a 9″ loaf pan with non-stick spray and line bottom with parchment paper. Spray the parchment paper with non-stick spray.
In a bowl, whisk flours, sugar, herbes, baking soda and ground pepper. Stir in buttermilk then add the almonds and olives.
Pour mixture into pan, even out mixture and tap pan on counter to remove any air pockets that may have formed.
Bake for 30 minutes then remove from oven and let cool for 5 minutes.
Remove from pan and place on cooling rack until completely cool.
Decrease oven temperature to 325 degrees F. Flip the loaf so that you have the flat “bottom” part facing upwards and begin to slice 1/4″ slices using a serrated bread knife. Lay slices on an icing grate on a baking sheet and bake for 35 minutes or until crisp. Let biscotti cool and serve.