Citrus, Olive Oil and Walnut Biscotti
By Heather Sheridan
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Serves: 12
Ingredients
-
2
tablespoons softened butter
-
3/4
tablespoon softened butter
-
1/4
cups extra virgin olive oil
-
1
egg
-
1 1/2
cup all purpose flour
-
1
teaspoon baking soda
-
1/4
teaspoon salt
-
1/2
cup toasted walnuts, chopped
-
1
Sunkist® Cara Cara orange, zested
-
1/2
teaspoon nutmeg
Directions
- Preheat oven to 350 degrees F.
- Lightly toast walnuts, 3-5 minutes. When cooled, chop into small pieces, set aside.
- Add butter and sugar to mixer. Mix until combined, but not fluffy.
- Add extra virgin olive oil, salt, Cara Cara orange zest, and egg. Mix well
- Add all purpose flour, nutmeg and baking soda to sugar egg mixture. Mix well on medium speed. Add walnuts.
- On a parchment lined baking sheet, shape the dough into a rectangle shape, evenly distributed and flat on top, about ¾ of an inch thick.
- First bake is for 15-20 minutes, until golden brown, but not completely baked. The center should still bounce back slightly when touched.
- Allow cookie log to cool before attempting to slice.
- Carefully place the biscotti log onto a cutting board. Using a serrated knife, cut the biscotti into 12 equal slices.
- Place the biscotti back onto the baking sheet. Bake for 8 minutes, flip the cookies to the other side, and bake for 8 more.
- The cookies should be fully baked in the centers and golden brown.
- Once cooled, serve with Sunkist Blood orange and ginger marmalade.
