And no, they do not contain butter!
Wait… what?! No BUTTER?!
There is nothing more Italian than biscotti, but biscotti made with Extra-Virgin Olive Oil. If I was Rachel Ray I could say EVOO, but sadly, I’m not.
They are crisp, not too sweet and can be stored for long periods of time. Also, perfect for dipping in a warm drink.
Biscotti are ‘biscuits’, which are twice baked (note the BI in biscotti) and originated in the city of Prato, Italy.
This recipe I have comes from a cookbook I received as a gift around four years ago. I call this book my Italian Bible. It probably weighs about five pounds and contains 2,000 authentic recipes from different regions of Italy. It has no pictures and the directions are simple and short. Basically, you’re pretty much on your own.
However, that is why I love Italian cooking so much. There is no stress. It’s rustic and you make the rules.
That’s why this biscotti recipe is an excellent base for adding different flavors to your biscotti. I love coming up with new combinations. For example, toasted hazelnuts, orange zest and ground cinnamon. Or dark chocolate chunks, walnuts and dried apricot pieces. Also, try dipping biscotti in melted chocolate. The possibilities are endless. You decide what you like!
For this recipe, I used dried cranberries and toasted almonds. Sometimes, when I use dried fruit I like to soak them in liquid to plump them up. Either orange juice or my favorite liqueur.
3 1/3 Cups: All-Purpose Flour
1 Cup: Sugar
2 Each: Eggs
1/4 Cup: Extra-Virgin Olive Oil
3/4 Tablespoon: Baking Powder
A few tablespoons of milk (if needed)
About 1 cup of assorted nuts, dried fruits, etc
1) Preheat the oven to 400 degrees.
2) In a large bowl, combine everything except the last two ingredients. The mixture might look crumbly and not form into a dough right away. Just add a few tablespoons of milk at a time until a soft dough forms. The amount of milk will vary depending on how much liquid the flour soaks in.
4) Put the dough onto a greased or lined sheet pan. Form the dough into a rectangular log and bake for 20-25 minutes until golden and cooked through on the inside.
5) Once it is done baking, let it cool off for 5 minutes. Turn down the oven to 350 degrees.
6) Transfer to a cutting board and using a serrated knife, cut into 1/2 inch thick slices. Place them back onto the sheet pan.
7) The last step is to dry out the biscotti and bake them again for about 15 minutes until lightly toasted.
Serve them the best way-with hot coffee or a cappuccino and pretend you are in Italy!