Olive Oil Biscotti

Olive Oil Biscotti

Olive Oil Biscotti

Straight from Carol’s mother Gigi!


  • 1 cup whole almonds
  • 6 tablespoons olive oil
  • 2 cups sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 4 eggs
  • 4 cups all purpose flour
  • 2 teaspoons orange extract and 2 tablespoons orange zest

How to prepare:

  • On a baking sheet, toast the almonds at 350º for 5 minutes.
  • In a food processor, mix sugar and the olive oil
  • Add the eggs (save 1 egg -mix it and use ½ for the mix and ½ for “the wash” or glaze).
  • Combine the flour, baking powder and salt in a mixing bowl.  Whisk to mix.  Gradually add the flour at a low speed to the food processor; add orange extract and orange zest.
  • Mix at higher speed for 1 minute to make sure it is all mixed.
  • Let sit for 15 minutes.  While waiting, flour the almonds while the almonds are still warm and grease a thin cookie sheet with olive oil or butter.
  • Form the mixture into a roll and place on a cutting board.  Knead in the almonds. Use flour if it sticks to the board.
  • Divide the dough into 8 parts and form each into long breadstick-like rolls.  Place the rolls on the greased cookie sheet, well apart.   Flatten each slightly and brush the tops with the saved egg wash.
  • Bake at 350º for 20-25 minutes until golden brown. Remove from the oven and let cool slightly.
  • Move rolls onto a cutting surface and slice into 1/2” diagonal slices while still warm.  Place the slices back on the cookie sheet and bake for another 5 minutes.
  • Cool on racks before serving.  Store in an airtight container.

Makes 100 biscotti

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