From Libellula's Kitchen & Land — biscotti

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...