Olive Oil Almond Biscotti
Olive Oil Almond Biscotti
Print Recipe
|
These biscotti are nice and fragrant and just pop with citrus flavour! They can easily be made into small, bite-sized pieces or traditional long slices.
Olive Oil Almond Biscotti
|
Print Recipe
|
These biscotti are nice and fragrant and just pop with citrus flavour! They can easily be made into small, bite-sized pieces or traditional long slices.
| Servings | Prep Time | Cook Time | Passive Time |
| 12lg. biscotti | 15minutes | 50minutes | 1hour |
| Servings | Prep Time |
| 12lg. biscotti | 15minutes |
| Cook Time | Passive Time |
| 50minutes | 1hour |
Ingredients
- Biscotti
- 2 cups all-purpose flour 2 cups plus 2 tablespoons of flour all together
- 2 tbsp all-purpose flour
- 1 tsp baking powder
- 2/3 cup Frescolio Blood Orange Infused Olive Oil
- 1 cup sugar
- 2 eggs
- 1 cup whole almonds
- 1 tbsp orange zest
- Icing
- 1 1/4 cups icing sugar
- 4 tsp Frescolio Cranberry-Pear White Balsamic Vinegar
Servings: lg. biscotti
Units:
|
Ingredients
Servings: lg. biscotti
Units:
|
Instructions
Biscotti
- In a medium bowl, combine flour, salt, and baking powder. Set aside. In a large bowl, use a hand beater or whisk vigorously to mix olive oil and sugar, then the eggs. Add dry ingredients to liquids and stir until it comes together in a dough. Stir in almonds. Divide dough in half and wrap each half in plastic wrap. Chill for one hour or more.
- Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
- Form each half of dough into a log that is approximately 3 ½-inches by 8-inches. Place one on each baking sheet. Bake until golden, about 45 minutes. Take loaves out of the oven. Decrease oven temperature to 300°F.
- When cool enough to handle, use a serrated knife to cut logs on the bias to form 1-inch wide cookies (or whatever shape you like). Place cookies, cut side down, on baking sheet. Bake until dry and toasted, about 5-6 minutes.
Icing
- Put icing sugar in a small mixing bowl. Add vinegar and mix vigorously with a spoon. Add water by ½ teaspoons until the icing is a consistency appropriate for drizzling.
- Drizzle over fully cooled biscotti.
Recipe Notes
This recipe uses Frescolio's Blood Orange Infused EVOO and the Cranberry Pear White Balsamic Vinegar. You could also use the following combination for a different taste: