Try this recipe and you won’t be disappointed!
Blood Orange Argumato Biscotti
6 tablespoons Blood Orange Extra Virgin Olive Oil
2 cups sugar
1 tablespoon baking powder
¼ teaspoon salt
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