Lemon Olive Oil Biscotti

I made limoncello in 2016 and I keep it in my freezer – the limoncello has been improving with age and is the real secret in this recipe. I sometimes toast my almonds depending on whether I want a stronger almond flavor in the biscotti.

Lemon Olive Oil Biscotti

2½ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup slivered almonds chopped

2 large eggs

1 cup sugar

½ cup olive oil

Zest of 3 lemons

2 teaspoons lemon juice or limoncello

1 teaspoon vanilla or lemon extract*or ½ teaspoon of each

In a medium bowl, whisk together flour, baking powder, and salt.

Add chopped almonds and stir to combine and set aside.

Preheat oven to 350 degrees F.

In the bowl of an electric mixer fitted with paddle attachment, beat together eggs, sugar, olive oil, lemon zest, and vanilla on medium speed for 1 minute.

Scrape down sides of bowl as needed.

Reduce mixer speed to low; gradually add flour mixture and mix until dough just begins to come together.

Do not overmix.

Divide dough into 2 equal pieces and place on a parchment-lined baking sheet.

Shape each piece into a 12-inch-long log, 1/2 inch high.

Bake logs until firm, about 28 minutes, rotating baking sheets halfway through.

Reduce oven temperature to 300 degrees F.

Cool logs on baking sheet for 12 to 15 minutes.

Transfer logs to a cutting board.

Using a serrated knife, slice each into 24 half-inch-thick biscotti. Place biscotti on parchment-lined baking sheets, spacing 1/2 inch apart.

Bake biscotti until slightly crisp, about 14 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.

Notes:  2^nd bake at 300 for the 15 minutes

Limoncello Icing

¾ cup powdered sugar

3 teaspoon limoncello

1 ½ tablespoon milk

¼ teaspoon lemon extract

½ teaspoon lemon juice

Almond Biscotti

Biscotti are a wonderful cookie that I discovered biscotti later in life.  I missed the whole craze in the 90s of the low fat cookie when many of my girlfriends were enrolled in weight programs and raving about these great treats. When I tried them, they seemed so hard and that maybe my teeth might break biting into them.   But, now I understand why they are so delightful.  I do like the crunchy texture and lightly sweetened cookie.  Add nuts and dried fruit and it almost feels like a healthy treat that tastes even better dunked into your tea or cappuccino.  Regulate your crunchy level by adjusting the second cooking time.

Almond Biscotti
makes 36 cookies

¼ teaspoon salt

2 cups all-purpose flour

1 teaspoon baking powder

4 tablespoons butter

3/4 cup sugar

2 large eggs

½ tsp vanilla extract

½ tsp almond extract

¾ cup whole almonds, toasted and coarsely chopped to your taste

Zest of 1 large orange 

Preheat the oven to 350 degrees Fahrenheit 

Toast the almonds for about 7 minutes.  Let them cool and then  chop them.  Set aside. 

Sift together the salt, flour, and baking powder in a small bowl. 

In the bowl of a stand mixer, beat the butter and sugar until light and smooth (about 3 minutes).  

Add the eggs one at a time, beating well between.  

Mix in the extracts.  

At the slowest speed, add the almonds and zest, mixing only until just combined.  

Mix on low speed in the dry ingredients until just combined . 

Transfer the dough to a cutting board and with well-floured hands, shape the dough into a ball and divide in halves.  Shape each portion into a 13 x 2 inch log.  Place them a few inches from each other on a Silpat-lined (or parchment) cookie sheet. 

Bake for about 35 minutes until golden and beginning the tops begin to crack, turning the pan once during baking. 

Lower oven temperature to 325 degree Fahrenheit.

Allow the loaves to cool for about 10 minutes after baking.

Slice each loaf on a slight diagonal into about ½ inch slices

Place them back on the cookie sheet, cut side up, bake the cookies for 9 more minutes.  Flipping them half way through.

Transfer to a wire rack and cool completely.

Orange Chocolate Biscotti

Biscotti are a delicious cookie - dry, not too sweet, firm texture but light, seemingly healthy.  I have wanted to make biscotti for many years but never found a recipe that sparked my interest but the final straw that drove to make my own was the rock hard tooth busting biscotti found at coffee shops. I found my middle ground with this cookie - I bake it crisp but not too hard on the second bake.  This is a great recipe and a perfect addition to my Christmas cookie trays. Adjust your cooking times for softer or crispier biscotti.

Orange Chocolate Biscotti 

Makes about 3 dozen biscotti

2 cups plus 2 tablespoons all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
½ cup unsalted butter, room temperature
 2 large eggs
3 tablespoons Grand Marnier
Zest from two oranges (2 tablespoons or so)
½ cup walnuts, pecans or nuts of your choice, lightly toasted, and chopped finely

6 ounces bittersweet (not unsweetened) chocolate, chopped – the chocolate you prefer to eat

Line large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in medium bowl to blend.
Using electric mixer, beat sugar and butter in large bowl to blend.

Beat in eggs 1 at a time, then Grand Marnier and orange peel.
Add flour mixture and beat until blended.

Stir in nuts and chocolate.
Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
Preheat to 350°F

Position rack in center of oven.
Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. 
Transfer logs to parchment lined baking sheet, spacing 2 inches apart.
Bake until light golden, about 30 minutes.

Transfer parchment with logs to rack. Cool 20 minutes 

Reduce oven temperature to 300°F. 

Place 1 log on cutting board.

Using serrated knife, cut log on diagonal into 1/2-inch-thick slices.

Repeat with remaining log. 

Bake biscotti until dry to touch and pale golden, about 30 minutes.

Turn cookies half way through cooking time to dry other side.
Cool completely on rack.