Blood Orange Agrumato Biscotti

DO YOU LOVE BAKING?HAVE YOU EVER TRIED SUBSTITUTING OLIVE OIL FOR BUTTER IN YOUR BAKED GOODS?

Try this recipe and you won’t be disappointed!

Blood Orange Argumato Biscotti

Ingredients:1 cup whole almonds
6 tablespoons Blood Orange Extra Virgin 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

Enjoy!

 
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