Extra virgin olive oil biscotti originated from the areas in Italy where butter was less available. Before refrigeration, the northern Alps of Italy (where herding communities lived) were some of the only regions that had access to fresh butter. For the rest of Italy, the staple kitchen ingredient of olive oil created an equally delicious, yet lighter and crispier, biscuit.
The Classico works wonderfully in this recipe. Its subtle floral notes and undertones of apple and artichoke enhance the biscuit without overpowering it, allowing for the biscotti’s sweet flavor to prevail.
We recommend dipping your biscotti in a cup of tea or espresso before eating!
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Place the sugar and egg in a bowl. Whisk together until a pale, well-combined, and slightly thick mixture forms.
Keep whisking as you pour in the olive oil and lemon juice.
Add the dry active yeast and flour, mixing with a spatula. Add the salt, mix, and prepare to assemble.
Place a teaspoon of mix onto a corner of the baking sheet. Repeat until you’ve used up all of the dough, making sure to leave at least 2 inches between each biscuit (use two separate trays if necessary).
Bake for 15 minutes or until golden and firm. Cool on a wire rack and top with a light dusting of confectioner’s sugar.
