Lemon, Orange or Hazelnut Biscotti
Prep
Cook
Total
Yield 20 cookies
Use any type of liqueur and nut, dried fruit combo you like. Try Limoncello and Lemon Zest, Grand Marnier and Orange Zest or Amaretto and Almonds or Cranberries and Pistachios or Cherries and Almonds
Ingredients
- 3 Eggs
- 2 tablespoons Neutral Olive Oil
- 1/2 cup Organic Cane Sugar
- Zest from 1 Lemon or Orange
- 3 tablespoons Grand Marnier, Limoncello or Amaretto (or 2 teaspoons Almond Extract)
- 21/2 cup Organic Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1/2 cup Nuts (Skinned Hazelnuts, Almonds or Pistachios)
- 1/2 cup Dried Fruit (Cherries, Cranberries)
Instructions
- Preheat oven to 160c or 325f
- Line a large cookie sheet with baking paper
- Whirl the Eggs, Oil, Liqueur and Sugar together in a food processor until frothy
- Add the remaining ingredients except for the nuts and dried fruit
- Pulse a few times until incorporated, add Nuts and/or Fruit and pulse once or twic
- Turn onto a flour covered board
- Dough will be really sticky, flour your hands and shape into a long flat log 4inches wide by about 14 inches long on the cookie sheet, using just enough flour to be able to handle it
- Bake 25-30 minutes until it is slightly brown and firm to the touch
- Cool 10 minutes and turn onto a cutting board
- Cut across the diagonal in 1/2 inch thick pieces
- Lay them flat on the same cookie sheet and return to the oven for 5-8 minutes and then turn over for another 5-8 minutes (time depends on how crispy you like them)
- Remove and cool on wire racks
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/lemon-or-orange-biscotti/