plain flour, sifted

Olive oil biscotti

Olive oil biscotti
Print Recipe
Olive oil biscotti
Swapping out butter with Jingilli EVOO creates a lighter, slightly different flavour than the typical Italian biscotti
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Instructions
  1. Mix together the olive oil, sugars, vanilla and lemon zest.
  2. Add the eggs and milk, and mix well, then add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours.
  3. Preheat the oven to 170C. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown.
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