On Tap Oil & Vinegar Recipe Detail

Cherry & Lemon Olive Oil Biscotti

with Lemon Fused Olive Oil

Ingredients:

• 3 1/4 cups all-purpose flour
• 1/2 cup Lemon fused Olive Oil
• 3 large eggs, beaten
• 1 cup granulated sugar
• 1 tsp almond extract
• 1 cup blanched slivered almonds
• 1 cup dried cherries
• 1 Tbsp baking powder
• 1/2 tsp salt

Directions:

Preheat oven to 350°F.

Line two baking sheets with parchment paper. In large bowl whisk together olive oil, eggs, sugar, and almond extract. In separate bowl, whisk together flour, baking powder, cherries, almonds, and salt. Add dry ingredients to wet ingredients and knead until no spots of dry flour remain. (Dough will be very stiff and is typically best mixed by hand.)

Portion dough into two equal parts then shape each onto baking sheets in long rectangle 1/2" thick x 4" wide x 12" long. Bake each sheet in center of preheated oven about 25 minutes until log is just tuning golden brown. Remove from oven and allow to cool slightly. Using very sharp knife, slice log into 1" long cookies - approximately 12 per log.

Return cookies to oven, cut side up, until golden brown and crisp - about 10-15 minutes.