Description
A single log of orange-zest, olive-oil and sliced-almond dough baked, cooled, sliced and baked again until dry.
Ingredients
Scale
- 2 1/4 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Fine salt
- 3/4 cup Granulated sugar
- 2 eggs Large eggs
- 1/4 cup Olive oil
- 1 orange Finely grated zest from one washed orange
- 1 teaspoon Vanilla extract
- 1 cup Sliced almonds
Instructions
- Heat oven to 350°F and line a large baking sheet with parchment. Whisk 2¼ cups all-purpose flour, 1 tsp baking powder and ¼ tsp fine salt. In another bowl whisk ¾ cup granulated sugar, 2 eggs, ¼ cup olive oil, finely grated zest of one washed orange and 1 tsp vanilla.
- Mix dry into wet just until no dry patches remain. Fold in 1 cup sliced almonds. Shape one log about 12 inches long and 3 inches wide on the sheet; flatten top slightly. If dough is sticky, use lightly damp hands without adding unmeasured flour.
- Bake at 350°F approximately 25 minutes until the log is set and lightly golden. Cool on the sheet about 20 minutes, then use a serrated knife to cut crosswise into approximately ½-inch slices, recording actual count.
- Lower oven to 300°F. Lay slices cut side down and bake approximately 12 minutes; turn and bake another 12 to 13 minutes until dry to the touch. Cool on a rack approximately 20 minutes before storing or gifting. Test whether center slices need more drying.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 40 minutes, included in the total.
Untested estimate: 25-minute mix/shape/slice, 25-minute first bake plus approximately 25-minute second bake, 20-minute log cooling and 20-minute final rack cooling. Slice count and final drying need testing.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 40 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: One of approximately 24 half-inch biscotti slices; trim and breakage affect count