Biscotti With Extra Virgin Olive Oil
Two biscotti recipes made with extra virgin olive oil, including a simple lemon and vanilla version and crunchy pistachio biscotti.
Purchase Evoo
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Amount
12 cookies
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Time
8-10 Minutes
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Course
Healthy Deserts
Extra virgin olive oil can be used in biscotti to add flavour and richness without using butter. This page brings together two versions: a simple lemon and vanilla biscotti followed by a twice-baked pistachio biscotti.
Morocco Gold Extra Virgin Olive Oil adds its own fruity and peppery character to the recipes, complementing flavours such as lemon, vanilla and pistachio.
Below you’ll find both recipes, along with tips for making and serving homemade biscotti.
Lemon & Vanilla Olive Oil Biscotti
Ingredients
Total
- 230ml Morocco Gold extra virgin olive oil
- 170g caster sugar
- 130g demerara sugar
- 1 vanilla pod
- 1 lemon zest
- 2 eggs
- 1 tbsp milk
- 330g plain flour, sifted
- A pinch of salt
- 1 tsp bicarbonate of soda
Instructions
Total
- Mix together the extra virgin olive oil, sugars, vanilla and lemon zest. Add the eggs and milk and mix well. Add the sifted flour, salt and bicarbonate of soda, then mix to form a dough. Leave the dough to rest for 24 hours.
- Preheat the oven to 170°C/340°F. Roll the dough into small balls, flatten slightly, then bake for 8–10 minutes until golden brown.
- This recipe requires the dough to rest for 24 hours before baking, so prepare it a day ahead.
Amount
Time
Pistachio Biscotti With Extra Virgin Olive Oil
If you want to add in some extra flavours to your Biscotti, this mouth-watering recipe from Serious Eats combines extra virgin olive oil with pistachios for a crisp, twice-baked biscuit. The recipe includes an hour of chilling before baking, followed by a second bake to create the characteristic biscotti texture.
Ingredients
Total
- 2 cups (10 ounces) plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2/3 cup Morocco Gold extra virgin olive oil
- 1 cup (7 ounces) sugar
- 2 large eggs
- 1 cup shelled pistachios
Instructions
Total
- In a medium bowl, whisk together the flour, salt and baking powder; set aside. In a large bowl, whisk together the extra virgin olive oil and sugar until combined. Whisk in the eggs. Add the dry ingredients and stir until the mixture comes together to form a dough. Stir in the pistachios. Divide the dough in two, wrap each half and chill for at least one hour.
- Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Form each half of dough into an approximately 3 1/2-inch by 8-inch log and place one on each baking sheet. Bake until golden, 45 minutes. Take cookies out of oven and decrease oven temperature to 300°F (150°C).
- When cool enough to handle, use a serrated knife to cut logs on the bias to form 1-inch wide cookies. Place cookies, cut side down, on baking sheet. Place back in oven and bake until dry and toasted, about 10 minutes more.
Bake With Morocco Gold Extra Virgin Olive Oil
From The Larder
Why Are Biscotti Traditionally Baked Twice?
The Italian word biscotto has its origins in the Latin biscoctus, meaning “twice-cooked”. Traditional biscotti are baked first as a log, then sliced and baked again. This second bake removes more moisture and creates the dry, crisp texture associated with biscotti.
Biscotti recipes can vary, however. The lemon and vanilla olive oil biscotti above are shaped individually and baked once, while the pistachio recipe follows the traditional twice-baked method.
Tips for Making Biscotti With Extra Virgin Olive Oil
Choose an Extra Virgin Olive Oil You Enjoy
Extra virgin olive oil contributes to the flavour of the finished biscotti, so choose an oil that works well with the other ingredients. Fruity and peppery flavours can complement ingredients such as lemon, vanilla and pistachios.
Allow Time for the Dough to Rest or Chill
Both recipes require preparation before baking. The lemon and vanilla biscotti dough rests for 24 hours, while the pistachio biscotti dough needs to chill for at least one hour.
Use a Serrated Knife for Twice-Baked Biscotti
When making the pistachio biscotti, allow the baked logs to cool until they are comfortable to handle before slicing. A serrated knife can help create even slices without crushing them.
Let Biscotti Cool Completely
Biscotti continue to firm as they cool. Allow them to cool completely before storing them in an airtight container.
Frequently Asked Questions About Biscotti
Can you make biscotti with extra virgin olive oil?
Yes. Extra virgin olive oil can be used in biscotti and contributes both fat and flavour to the dough. It works particularly well with ingredients such as citrus, vanilla and nuts.
Why are biscotti baked twice?
Traditional biscotti are baked twice to create their characteristic dry, crisp texture. The dough is first baked as a log, then sliced and returned to the oven for a second bake. Some biscotti recipes use different methods and may only be baked once.
What nuts can you use in biscotti?
Pistachios and almonds are popular choices, but other nuts such as hazelnuts and walnuts can also be used depending on the recipe and the flavours you want to combine.
What do you serve with biscotti?
Biscotti are well suited to serving with drinks because of their crisp texture. They can be served with coffee, tea or other hot drinks and are often dipped before eating.
How should homemade biscotti be stored?
Once completely cool, biscotti can be kept in an airtight container in a cool, dry place. Keeping moisture away helps preserve their crisp texture.
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