Gigi Firenze’s Olive Oil Biscotti

My mother, Gigi Firenze, had been baking biscotti for over 60 years. Her traditional recipe includes olive oil instead of butter. Baking biscotti at home is quick and easy. Equipment is minimal. Mixing bowls, spoons and a baking sheet are the only essentials. The word “biscotti” is from two root words: bis and cotto. Bis translates to “more than one” and cotto means: “cooking” in Italian. This is achieved by forming the dough into long breadstick-like logs and baking once; then the baked logs are sliced diagonally and baked again.

In Italy, biscotti are savored from dawn to dusk. They are dipped in cappuccino in the morning, enjoyed as lunchtime sweet, make a wonderful accompaniment to gelato in the afternoon, and satisfy that late-night snack—dipped in wine.

Ingredients
1/2 cup whole almonds
3 tablespoons Olinda Ridge Late Harvest Gold
1 cup sugar
1/2 tablespoon baking powder
1/8 teaspoon salt
3 eggs
1 cup all purpose flour
1 teaspoons orange extract and 1 tablespoon orange zest

Preparation

1. On a baking sheet, toast the almonds at 350º F for 5 minutes.
2. In a bowl, mix the sugar and the olive oil, then beat in 2 eggs; reserve.
3. In a separate bowl, whisk together flour, baking powder and salt. Gradually add the flour mixture to reserve; add the orange extract and orange zest.
4. Mix until the dough clings together (do not overwork). Form the mixture into a ball; place on a cutting board. Cover with a bowl and let rest for 15 minutes. While waiting, flour the almonds while they are still warm and knead into the dough. Grease a thin cookie sheet with olive oil or butter.
5. Beat the remaining egg to create a glaze.
6. Divide the dough into 4 parts and form each into long breadstick-shaped rolls. Place the rolls on the greased cookie sheet, well apart. Flatten each slightly and brush the tops with egg glaze (use about half, discard extra).
7. Bake at 350º F for 20-25 minutes until golden brown. Remove from the oven and let cool slightly.
8. 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.
9. Cool before serving. Store in an airtight container.

Makes 50 biscotti

Look for additional recipes and tips soon. If you can’t wait, please order a book and a bottle from Olinda Ridge or visit www.thepassionateolive.com.

View our handy butter/olive oil conversion chart >

More tips >