Kathy's Blood Orange EVOO Biscotti

Kathy's Blood Orange EVOO Biscotti


2 1/4 cups flour
3/4 cup pistachios
1/2 cup dried cranberries
1 Tablespoon baking powder
3 eggs
1 cup sugar
1 teaspoon almond extract
1 Tablespoon vanilla extract
1/2 teaspoon orange zest
1/2 cup Midtown Olive Oil Blood Orange EVOO


Set oven to 350 degrees. Grease cookie sheet.  Mix eggs, sugar, oil, vanilla extract, almond extract, orange zest, and baking powder together.  Beat until smooth.  Add flour, pistachios and cranberries.  Mix until dough is formed, adding more flour as needed so it isn't too sticky.  Pour out onto floured board and knead until no longer sticky.  Divide dough in half and roll each piece into a log about the length of the cookie sheet.  Place onto cookie sheet and bake about 20 minutes.  Take out of oven and cool 5 minutes.  Cut each piece into 1-inch slice.  Stagger the pieces so the heat of the oven can reach all iseds of the biscotti and place back into the oven for another 20-25 minutes until the biscotti is brown.  It should get hard and crunchy when cooled.

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