Toss your nuts and other additions, if using, with 2 tablespoons of flour (this will prevent them from sinking to the bottom.) Whisk the remaining flour, baking powder and salt together in a small bowl. In another bowl, mix together butter, sugar, olive oil, orange zest, vanilla and almond extracts; ensure to mix it well. Add the eggs, one at a time, gently mixing after each addition to ensure they are well incorporated. Don't beat too hard as you don't want to add too much air to this batter. Stir in your flour mixture and fold gently with a spatula until thoroughly combined. Fold in your nuts (and other additions, if using.) Cover the bowl with plastic wrap and refrigerate for 30 minutes (not much longer than that as it may become hard to work with.)
Preheat the oven to 350. While the oven is preheating, divide the dough into two portions and form each into 2 logs. I made mine 3/4" tall and 3.5" wide. Place the logs on inverted baking sheet. Leave some room in between to account for spreading.
TIP: I wrapped each portion of the dough in plastic wrap and shaped this log into the desired portions - this made it much easier to work with than trying to form naked sticky dough with your hands.
Bake in preheated oven for 25-30 minutes. Then allow to cool for 15-30 minutes. In the meantime, reduce the oven to 325.
After the logs finish cooling, slice them with a sharp serrated knife on a bias into long diagonal slices. I made mine 3/4" thick. Lay each slice on a baking sheet lined with parchment.
Bake 8-10 minutes. Flip your biscotti and bake for another 5-7 minutes. The time will depend on how crisp and browned you like your biscotti and as you can see it won't take long. I prefer mine quite pale and found 10 minutes on one side and 6 minutes on the other side was perfect.
Feel free to peek in the oven as often as you like to make a determination of when your biscotti is baked to your liking. The timing will vary due to oven temperature differences as well as the size of your bisotti.
Allow to cool completely on racks.
I dipped the sides of my biscotti into tempered chocolate (6 ounces.) Simply melting the chocolate and dipping your biscotti in it, is not a good idea as it may not set at room temperature. Only tempered chocolate returns to solid shape once set. I will post the instructions for properly tempering chocolate shortly.
Ingredients
Directions
Toss your nuts and other additions, if using, with 2 tablespoons of flour (this will prevent them from sinking to the bottom.) Whisk the remaining flour, baking powder and salt together in a small bowl. In another bowl, mix together butter, sugar, olive oil, orange zest, vanilla and almond extracts; ensure to mix it well. Add the eggs, one at a time, gently mixing after each addition to ensure they are well incorporated. Don't beat too hard as you don't want to add too much air to this batter. Stir in your flour mixture and fold gently with a spatula until thoroughly combined. Fold in your nuts (and other additions, if using.) Cover the bowl with plastic wrap and refrigerate for 30 minutes (not much longer than that as it may become hard to work with.)
Preheat the oven to 350. While the oven is preheating, divide the dough into two portions and form each into 2 logs. I made mine 3/4" tall and 3.5" wide. Place the logs on inverted baking sheet. Leave some room in between to account for spreading.
TIP: I wrapped each portion of the dough in plastic wrap and shaped this log into the desired portions - this made it much easier to work with than trying to form naked sticky dough with your hands.
Bake in preheated oven for 25-30 minutes. Then allow to cool for 15-30 minutes. In the meantime, reduce the oven to 325.
After the logs finish cooling, slice them with a sharp serrated knife on a bias into long diagonal slices. I made mine 3/4" thick. Lay each slice on a baking sheet lined with parchment.
Bake 8-10 minutes. Flip your biscotti and bake for another 5-7 minutes. The time will depend on how crisp and browned you like your biscotti and as you can see it won't take long. I prefer mine quite pale and found 10 minutes on one side and 6 minutes on the other side was perfect.
Feel free to peek in the oven as often as you like to make a determination of when your biscotti is baked to your liking. The timing will vary due to oven temperature differences as well as the size of your bisotti.
Allow to cool completely on racks.
I dipped the sides of my biscotti into tempered chocolate (6 ounces.) Simply melting the chocolate and dipping your biscotti in it, is not a good idea as it may not set at room temperature. Only tempered chocolate returns to solid shape once set. I will post the instructions for properly tempering chocolate shortly.
