Biscotti
Already one of the most loved baking recipes, Biscotti made with extra virgin olive oil is healthier and lighter. So, here is an easy-to-follow recipe for Biscotti that will bring out the best in your olive oil. Here’s the basic recipe to get you started: 0/5 (0 Reviews)
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Amount
12 cookies
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Time
8-10 Minutes
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Course
Healthy Deserts
Already one of the most loved baking recipes, Biscotti made with extra virgin olive oil is healthier and lighter. So, here is an easy-to-follow recipe for Biscotti that will bring out the best in your olive oil.
Here’s the basic recipe to get you started:
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
Instructions
Total
- Mix together the olive oil, sugars, vanilla and lemon zest. Add the eggs and milk, and mix well, then add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours.
- Preheat the oven to 170C/340F/gas mark 3-4. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown.
- Prepare some coffee to drink with the biscotti.
Amount
Time
Biscotti
If you want to add in some extra flavours to your Biscotti, this mouth-watering recipe from Serious Eats scales up the crunch factor and pairs perfectly with a peppery olive oil like Morocco Gold
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 flour, salt, and baking powder; set aside. In a large bowl, whisk together olive oil and sugar until combined. Whisk in egg. Add dry ingredients to bowl and stir until comes together in a dough. Stir in pistachios. Divide dough in two and wrap each half in plastic wrap and chill for one hour or more.
- 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.
Start Using Morocco Gold Extra Virgin Olive Oil In Your Bakes
From The Larder
Fancy An Extra Biscotti Fact?
The word Biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word biscoctus, meaning “twice-cooked”. It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions.(opens in new tab)
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