spanish olive oil and orange biscotti

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spanish olive oil and orange biscotti
 
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A crunchy biscotti that is perfect with an afternoon espresso.
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Ingredients
  • 3 ¾ flour
  • 2 tablespoons sesame seed
  • 4 teaspoons baking powder
  • 2 teaspoons flax seed
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 4 large eggs
  • 1 cup sugar
  • 2 tablespoons honey
  • 2 tablespoons freshly grated orange zest
  • ½ cup olive oil
  • 1 ½ cup blanched almonds, toasted and coarsely chopped
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet or half-sheet pan with parchment paper; set aside.
  2. In a small bowl, whisk together the flour, sesame seeds, baking powder, flax seeds, cinnamon and salt; set aside.
  3. In the bowl of a stand mixer, fitted with the whisk attachment, whisk together the eggs, sugar, honey and orange zest, on medium speed, until thick and pale in color, about 4 minutes. With the mixer running, drizzle in the oil in a steady stream; combine whisking until smooth. Replace the whisk attachment with the paddle attachment. Add flour mixture and almonds; mix, on low speed, just until dough comes together, about 20 seconds.
  4. Transfer the dough onto a lightly floured work surface. Using wet hands, form dough into two logs about 15 inches long by 3 inches wide. Place the logs onto the prepared baking sheet, making sure that they do not touch. Bake until golden brown and firm to touch, about 30 minutes.
  5. Remove the logs from the oven; cool 30 minutes. Reduce the oven temperature to 275 degrees.
  6. Using a long spatula, transfer each log to a cutting board. Using a serrated knife and a gentle sawing motion, cut into ½-inch thick slices. Return the biscotti to the baking sheet, standing upright but spaced apart. Bake until they are lightly tinged with color – pale golden and dry – about 35 minutes. Transfer biscotti to a wire rack; allow to cool. Store, in an airtight container, for up to 1 month. There you have your tasty little afternoon treat. Enjoy!