Olive oil biscotti

Olive oil biscotti

March 27, 2017

Swapping out butter with Jingilli EVOO creates a lighter, slightly different flavour than the typical Italian biscotti

ingredients

  • 230ml Jingilli Extra Virgin Olive Oil
  • 170g caster sugar
  • 130g demerara sugar
  • 1 vanilla pod
  • 1 lemon zest
  • 2 eggs
  • 1 tbsp milk
  • 330g plain flour, sifted
  • A pinch of salt
  • 1 tsp bicarbonate soda

method

  • Mix together the olive oil, sugars, vanilla and lemon zest.
  • 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.
  • 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.
Olive oil biscotti
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