Originally Posted by Efrain Barragan on Tuesday, December 17, 2013
If you joined us for our December wine club pickup party, you may have had the chance to try these delicious biscotti made with our Dark Chocolate Sea Salt Almonds and olive oil. Perfect for holiday entertaining, we wanted to share this recipe with you from Kay Wilson. She does such a fabulous job bringing our products to life in new and interesting ways!
1 cup sugar
Zest from one small orange
3 tablespoons Gary & Kit’s Napa Valley Extra Virgin Olive Oil
1 teaspoon almond extract
2 cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup Gary & Kit’s Napa Valley Dark Chocolate Sea Salt Almonds
Preheat oven to 375 F. Add sugar to the bowl of a food processor fitted with a steel blade. Peel the zest of the orange onto the sugar being careful not to go to deep into the bitter white pith. Process the sugar until the zest is finely ground. Add the eggs, olive oil and extract to the orange sugar; process until combined and smooth. Mix together the flour, baking powder and salt in a small bowl and add to the top of the wet ingredients. Pulse until the mixture just comes together as a dough. Remove dough onto a floured surface and work the chocolate covered almonds into the dough by lightly folding and kneading. Divide the dough into two equal logs and place onto a parchment lined cookie sheet. Bake 20-25 minutes until lightly golden brown and firm to touch. Remove to cooling rack. Once cool move the logs to a cutting board and make diagonal ½ inch slices using serrated knife. Place slices on cookie sheet and bake a second time about 5-10 minutes until crisp. Cool completely and store in an airtight container to maintain crispness.
Makes about 4 dozen small biscotti.