ice cream milkshake review: Hopdoddy's Lemon Olive Oil Biscotti



Lemon-Olive Oil Biscotti

By Dawn Casale and David Crofton
Nov 17, 2011
biscotti
Ian Bagwell

Though it might seem like an unusual flavor combination, the mix of bright citrus and smooth, grassy olive oil works incredibly well in these classic Italian cookies.

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Yields:
Prep Time: 0 hours 20
Total Time:
Ingredients
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp.
whole almonds
large eggs
sugar
1/2 c. olive oil (preferably Sicilian)
Zest of 2 lemons (preferably Meyer)
1 tsp. vanilla extract
Fleur de sel
Directions
  1. In a medium bowl, whisk together flour, baking powder, and salt. Add ground almonds and stir to combine. Set aside.
  2. 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.
  3. Divide dough into 2 equal pieces and place on a parchment-lined baking sheet. Using damp hands, shape each piece into a 12-inch-long log, 1/2 inch high.
  4. Bake logs until firm, about 28 minutes, rotating baking sheets halfway through. Reduce oven temperature to 250 degrees F. Cool logs on baking sheet for 12 to 15 minutes.
  5. 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. Sprinkle with fleur de sel, if desired. Bake biscotti until slightly crisp, about 14 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.





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Date: 11.01.2019, 12:02 / Views: 44285