Recently, as I was looking through some old cookie recipes, I came across this biscotti recipe. A co-worker (and friend) gave me this recipe 15 years ago. This was an old family recipe, and I was very excited and privileged that she was sharing it with me…Thanks Ann!
If you haven’t already guessed, her family is from Italy. I have a niece that lives in Italy too! She is an amazing cook and baker!!! I am hoping to visit her in Italy in the near future.
Now, back to these delicious cookies (or are they biscuits? Hmmm). The definition of biscotti is “twice baked” cookies that originated in Italy and are not as sweet as traditional cookies. They are dry and crunchy (not your typical description for a cookie), but they are made to be dunked.
Since they are very dry, biscotti traditionally are served with a drink for dunking. In Italy, they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo.
Outside of Italy, they are more frequently eaten with coffee, (including cappuccinos and lattes), or tea.
I love the taste that the orange zest gives to these cookies. Combined with the dried cranberries and white chocolate, the taste is out of this world!! Do yourself a favor and make these gems. Don’t wait 15 years like I did….oh my! These cookies are back on the top of my list and should be on the top of yours too!
- 1/4 cup olive oil (I use Bertolli extra light tasting)
- 3/4 cup granulated sugar (150grams)
- 1 teaspoon vanilla bean extract
- ½ teaspoon pure almond extract
- 2 eggs-room temperature
- 1 ¾ cups all-purpose flour (120 grams)
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- Zest of one medium orange (about 1 Tablespoon)
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds (roughly chopped)
- 1/3 cup white chocolate chips
- Pre-heat oven to 300 degrees. Line a large cookie sheet with parchment paper or silicone pad.
- Zest one medium sized orange and set aside
- In a large mixing bowl, beat the olive oil and sugar until well combined (one minute). Scraping sides of bowl as needed. Add the extracts and the eggs and beat to combine.
- In smaller bowl, whisk together the flour, salt, and baking powder. Stir into the egg mixture until combined. Fold in the cranberries, nuts, chips and orange zest. Dough will be a little sticky. Cover the bowl in plastic wrap and chill in the refrigerator for an hour.
- Place the dough on a lightly floured surface and shape into 3 logs (approximately 6 x 2 inches). Place the logs on the lined cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
- Remove the logs from the oven and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275 degrees.
- Cut the logs into 1/2- 3/4 inch slices. Lay slices cut side up on the prepared cookie sheet and bake for 10 minutes. Move cookies to a wire rack to cool and dry completely before serving. Makes 20-24 cookies Enjoy!!!
If desired, cookies can be drizzled with white chocolate. They can be stored in an airtight container, or they can be frozen and brought to room temperature to eat.