Traditional biscotti is a delicious treat that pairs perfectly with your favorite espresso and brewed coffee. Biscotti means “twice baked” in Italian. Enjoy this recipe courtesy of Lauren Lane. You can find this recipe and more from Lauren at lauren-lane.com.
Olive Oil Biscotti by Lauren Lane
- Prep Time
- Cook Time
- 2 c. flour
- ½ tsp. salt
- 1 ½ tsp. baking powder
- ½ c. sugar
- ½ c. brown sugar
- 2 eggs
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- ⅔ c. Cervasi Extra Virgin Olive Oil
- ¼ c. slivered almonds (optional)
- ½ c. dried cranberries (optional)
- In medium bowl, whisk together flour, salt, sugar and baking powder; set aside.
- In large bowl, whisk together olive oil and sugar until combined. Whisk in egg. Add dry ingredients to large bowl and stir until dough forms. Add nuts and cranberries, if using.
- Divide dough in two and wrap each half in plastic wrap. Chill for one hours or more.
- Place oven rack in middle position. Preheat over to 350°F. Line two baking sheets with parchment paper.
- Once chilled, form each half of dough into a 3.5-inch x 8-inch log and place one on each baking sheet. Bake until golden, about 30 minutes.
- Remove from oven and decrease temperature to 300°F. When cool enough to handle, use a sharp knife to cut logs on the bias to form 1-inch wide cookies. Place cookies cut side down on baking sheet. Return to oven and bake until dry and toasted, about 10 minutes.