Olive Oil Almond Biscotti
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
12lg. biscotti 15minutes
Cook Time Passive Time
50minutes 1hour
Servings Prep Time
12lg. biscotti 15minutes
Cook Time Passive Time
50minutes 1hour
Ingredients
Biscotti
  • 2cups all-purpose flour2 cups plus 2 tablespoons of flour all together
  • 2 tbsp all-purpose flour
  • 1tsp baking powder
  • 2/3cup Frescolio Blood Orange Infused EVOO
  • 1cup sugar
  • 2 eggs
  • 1cup whole almonds
  • 1tbsp orange zest
Icing
Instructions
Biscotti
  1. 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.
  2. Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
  3. 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.
  4. 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
  1. 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.
  2. 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: