Australian Extra Virgin Olive Oil Recipes

Biscotti-Recipe

Simple homemade biscotti with a healthy Aussie twist

We Aussies love our coffee, and when it comes to finding the perfect sweet treat to accompany our long blacks and short macs nothing beats a homemade biscotti.

Biscotti are traditionally made with lashings of butter, but by substituting dairy with good quality Australian Extra Virgin Olive Oil (that’s full of antioxidants and monounsaturated fats) you not only get a sweet snack that’s decadently delicious, but a biscuit that’s a lot lighter in texture and healthier.

There are so many wonderful recipes out there, so we did the taste testing for you and came up with this simple, delicious, Australian take on the perfect Italian biscotti.

This biscotti recipe makes around 50 biscuits, perfect for snacking, sharing or gifting!

INGREDIENTS

  • 1/2 cup Australian Extra Virgin Olive Oil (AEVOO)
  • 1 cup almonds
  • 2 1/2 cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon lemon myrtle
  • Grated zest of 2 lemons

METHOD

Preheat the oven to 180°C and place the almonds on a lined baking tray to roast for 10-15 minutes (or until slightly browned).

Once cooled, pulse the nuts in a food processor until roughly chopped. Whisk together the nuts, flour, baking powder and salt in a medium mixing bowl.

In a large bowl combine the AEVOO, sugar, eggs, lemon myrtle and lemon zest with an electric mixer, then gradually add the flour mixture until it forms a sticky dough.

Place the dough on to a lined baking tray and shape into two equal rectangular log shapes, around one inch wide and half an inch tall.

Bake for 15 minutes before turning the tray and baking for a further 15 minutes, then let the biscotti cool for a further 10-15 minutes out of the oven.

Transfer to a chopping board and slice into half inch biscotti pieces, using a sharp bread knife.

Reduce the oven heat to 120°C before returning the sliced biscotti to the lined baking tray, ensuring the biscotti are separated. Bake for another 6-7 minutes on each side (turning once) until slightly brown and crisp on the outside.

Remove from the oven and transfer to a wire rack to cool before serving with your favourite espresso.