Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Olive oil and lemon Biscotti with pistachios and almonds


Recommended Posts

Makes 40 cookies, 2 loaves. 

 

50-60 g very aromatic olive oil
80 g honey 
120 to 150 g sugar (I use 120 because I like it only gently sweet) 
2 eggs
2 teaspoons of fine lemon zest, from apx 1 lemon 
230 g flour 
1 teaspoon salt 
1 teaspoon baking powder 
75 g lightly toasted peeled pistachios
50 g lightly toasted almonds (you can replace some with pine nuts) 
Optional: a little rosemary or anise seed
Optional: more olive oil for brushing

 

Heat oven to 170 deg C.
In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
Separately mix together the flour, salt and baking powder. 
Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
Add nuts and fold until well dispersed. 
On a parchment lined baking tray, create two even loaves of dough. 
With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
Remove from tray and let chill slightly or completely. 
Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
Brush with extra olive oil, if desired. This will and more olive flavor. 
Let chill completely before removing from tray. 
Cookies keep well in a closed container and are best served with desert wines or herbal tea. 

 

  DSCF5846.JPGDSCF5849.JPG

  • Like 3

~ Shai N.

Link to post
Share on other sites
4 hours ago, Katie Meadow said:

Shain, thanks so much, planning to make them soon!

 

 

I really hope you will enjoy them! Tell me how it went out when you do.

~ Shai N.

Link to post
Share on other sites
  • Similar Content

    • By shain
      This is similar to Italian polenta. Bests served along sour cream, stews (of beans, mushrooms, or meat - for examples search for "tokana") and red wine.
      You have two options of serving it, resulting in different textures. If eaten fresh out of the oven, it is lightly set but creamy. If chilled overnight, it will solidify and resemble polenta made in the same fashion, at this point it eats more like cornbread.
       
      Ingredients for quick stock - you can use 500ml of a pre made vegetable or chicken stock instead, you can also use store bought stock:
      6 bay leaves 3 all spice berries, cracked a few celery stalks or a large bunch of celery leaves (I have leaves left after using the stalk for mirepoix) optional: 1/2 carrot, chopped 550ml (2.5 cup) water or stock  
      Ingredients for mamaliga:
      250g of cornmeal 200ml (1 cup) milk 2 eggs optional:  apx 100g of crumbled brained ewe milk cheese (e.g. feta) apx 80g somewhat aged cheese, ewe milk cheese is preferred (Burduf will be traditional, I use Manchego and and some smoked mozzarella)  I appreciated the addition of smokiness, so if you don't include smoked cheese, maybe throw in a bit of smoked paprika or bacon salt to taste pepper some fresh thyme (optional and not traditional)  
      Prep:
      If making a quick stock, cook the water, bay leaves, all spice, celery and carrot - covered, until flavors are extracted. A pressure cooker makes quick work at that. Drain the stock, add the milk and cornmeal. Cook while stirring and scrapping the bottom until it is thickened. Let cool a little and mix in the rest of the ingredients. Pour into a buttered casserole dish. Bake at high heat (210C) until the top is set, apx 30 minutes. Place a few small pieces of butter on top and let them melt. You can chill it overnight to end up with a firmer texture, or resume baking immediately to end up with a softer creamier (but still set) texture. Bake until the top is crisp and well browned, ~15 minutes, or longer if it was chilled. Serve with stews, sour cream and wine.  
       

       
      This image is of it baked without chilling, as you can see, it is fully set, but not firm.

       
      And this is after crisping again the next day. Firmer, not as creamy. Can be eaten like cornbread.

    • By shain
      Creamy pasta with a spicy pungent flavor.
      Best served with a bold red wine or a dark ale.
       
      Serves four.
       
      Mustard must be added to taste, I find the acidity to be the limiting factor, rather than its pungency, but if your mustard is very strong, you may need to use less and add a touch of vinegar.
       
      400 g dried fettuccine or other wide pasta, or better, an equivalent amount of fresh egg pasta 250-300 champignon or other mushrooms, sliced thinly 3 tsp butter 1 medium onion, diced 4 garlic cloves, minced A small amount of chili 400g spinach leaves, stems removed, cut into ribbons Apx 1/4 cup half and half, or a bit less full fat cream 4-8 tsp Dijon mustard (add to taste), you can include some grainy mustard if you have it at hand Optional: 1 tsp nutritional yeast or a touch of MSG, if you like using it Optional: 1/2 to 1.5 tsp honey or dark brown sugar Salt to taste A generous grating of nutmeg Plenty of black pepper  
       
      Cook mushrooms with some of the butter over high heat until lightly browned. Set aside. Add more of the butter and fry the onion until golden. Add remaining butter, garlic and chili. Fry briefly until aromatic. Cook the pasta very al dente. Drain well. Add it along with the mushroom, spinach and cream. Heat over low flame, until the spinach is wilting. Add mustard to taste, optional nutritional yeast or msg, optional honey or sugar, salt. All to taste. Add vinegar only if needed, add nutmeg. Plate and grind pepper on top.  

    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By Ling
      Ling's Favourite Brownies (revised 08/22/05)
      Serves 10 as Dessert.
      I've been playing around with my brownie recipe for a few months, and I'm pretty happy with this version. Not only is it easy to put together, but it produces the densest, fudgiest brownies I've ever tasted.
      I've used both Scharffen Berger and Valrhona for this recipe. Use whichever chocolate you like, as long as it's of good quality.
      5 oz unsweetened Scharffen Berger chocolate 3 oz bittersweet (70%) Scharffen Berger or Valrhona Guanaja 2 c granulated sugar 1 c butter 1 T vanilla extract 4 eggs 1 c flour (dip and sweep) 2 T cocoa powder 1/2 tsp salt 1. Melt the butter and both types of chocolate over medium heat in a saucepan.
      2. Beat eggs in mixing bowl with a hand mixer on high speed for 4 minutes, until pale.
      3. Gradually add sugar and vanilla extract.
      4. Temper the eggs with the chocolate mixture, then add all of the mixture into the bowl.
      5. Slowly incorporate the flour, salt, and cocoa. Beat the batter vigorously with a wooden spoon for about 30 seconds until the batter looks shiny.
      6. Pour batter into an ungreased, non-stick pan (I use a 9" cake round, and this fits perfectly.) Smooth the top of the batter.
      7. Bake in a pre-heated 325 degree oven for approximately 25 minutes (there should be moist crumbs on the skewer when testing for doneness).
      "Serves 10" is just an estimate--the brownies are quite rich, so some may be satisfied with just a sliver. However, if you're like me, half the pan will be gone before you know it. 😉
      Keywords: Dessert, Easy, Chocolate, Snack, Brownies/Bars, American
      ( RG1291 )
    • By Ling
      Ling's Favourite Brownies (revised 08/22/05)
      Serves 10 as Dessert.
      I've been playing around with my brownie recipe for a few months, and I'm pretty happy with this version. Not only is it easy to put together, but it produces the densest, fudgiest brownies I've ever tasted.
      I've used both Scharffen Berger and Valrhona for this recipe. Use whichever chocolate you like, as long as it's of good quality.
      5 oz unsweetened Scharffen Berger chocolate 3 oz bittersweet (70%) Scharffen Berger or Valrhona Guanaja 2 c granulated sugar 1 c butter 1 T vanilla extract 4 eggs 1 c flour (dip and sweep) 2 T cocoa powder 1/2 tsp salt 1. Melt the butter and both types of chocolate over medium heat in a saucepan.
      2. Beat eggs in mixing bowl with a hand mixer on high speed for 4 minutes, until pale.
      3. Gradually add sugar and vanilla extract.
      4. Temper the eggs with the chocolate mixture, then add all of the mixture into the bowl.
      5. Slowly incorporate the flour, salt, and cocoa. Beat the batter vigorously with a wooden spoon for about 30 seconds until the batter looks shiny.
      6. Pour batter into an ungreased, non-stick pan (I use a 9" cake round, and this fits perfectly.) Smooth the top of the batter.
      7. Bake in a pre-heated 325 degree oven for approximately 25 minutes (there should be moist crumbs on the skewer when testing for doneness).
      "Serves 10" is just an estimate--the brownies are quite rich, so some may be satisfied with just a sliver. However, if you're like me, half the pan will be gone before you know it. 😉
      Keywords: Dessert, Easy, Chocolate, Snack, Brownies/Bars, American
      ( RG1291 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...