All words to describe my never-feel-guilty-pleasure.
I’m talking about homemade biscotti of course.
What? Did you think I was talking about my other never-feel-guilty for watching Antonio Cupo in a movie pleasure?
1/2 cup extra-virgin olive oil
3 eggs, at room temperature
1 TBSP vanilla
1 cup sugar
1 large orange, zested
*** Your choice here: 1.5 ounces Orange Brandy – or – 1.5 ounces of the juice from the orange
3 1/4 cup sifted all-purpose flour
1 TBSP sifted baking powder
1/2 tsp. salt
1 cup slivered almonds
1 cup un-salted, peeled pistachio
1 egg, beaten with 1 TBSP water (for egg wash)
- Pre-heat oven to 375 F.
- Line a cookie sheet with parchment paper.
- In a small bowl, beat one egg and add 1 TBSP water, set aside. You’ll use this at the end.
- In a bowl, beat the following ingredients with a whisk until they are all well blended: oil, 3 eggs, vanilla, sugar, orange zest, (brandy or the orange juice, whichever you chose to use).
- In a separate bowl add all the following ingredients and mix together so that the nuts are evenly coated: flour, baking powder, salt, almonds, pistachios
- Add the dry ingredients to the egg/oil bowl mixture, and blend until you get a sticky smooth dough. Be careful not to mix too much, as you don’t want a cake consistency. If you feel the mixture is too dry, add a bit of the juice from the orange, until you get a sticky dough.
- Sprinkle flour on your work surface and also on your hands.
- Add the dough onto your work surface and divide dough into four equal balls.
- Add two of the dough balls on your cookie sheet, using your hands, press down until they are about 1/2 inch in thickness.
- Brush the top of each dough with your egg wash. A light coating. This is optional: You can sprinkle some sugar on top of each.
- Bake for 20 – 25 minutes, they should be a light golden brown.
- Remove from oven and put them on a cooling rack, and let them cool completely. In the meantime, put the other two balls of dough onto your cookie sheet and repeat steps 9 to 12.
- Once they are cooled, slice them into 1/2 inch slices, crosswise.
- Put the sliced cookies on the cookie sheet and bake an additional 5 – 10 minutes.
- The second bake will depend on how crispy you’d like them. If you want them to be real hard, that they need to be dunked into hot coffee/tea, then you’d bake them longer. But if you are looking for a nice crunch, not too soft or not too hard, then 5 – 10 minutes is good.
If you have any questions about this recipe, please feel free to comment here and I’ll get back to you.
I’m always excited when a blog follower downloads a recipe and gives me feedback. I am especially tickled, when they send me pictures and let me know how much they enjoyed the process and the fruits (or in this case, cookies) of their labour.
Thank you to Nancy Bristow for sending me the following pictures. She had fun baking these biscotti’s, and is planning on making more.
Here is a collage of her biscotti making adventure.
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