December 15, 2021
Rated 2.0 stars by 1 users
Baking with our Biancolilla is wonderful way to make dairy-free cookies while also adding extra flavors.Author:
3/4 cup (150g) white sugar
1/8 tsp fiori di sicilia (see note)
2 cups (240g) all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (100g) chopped pistachios
1/2 (80g) cup diced dried apricots
Preheat oven to 325.
Whisk together Olio Taibi Biancolilla Extra Virgin Olive Oil and white sugar until uniform.
Add eggs and fiori di sicilia to oil and sugar mixture. Beat vigorously with whisk until light yellow, about 30 seconds.
Sift flour into bowl of oil mixture, sprinkle in baking powder and salt.
Using a spatula, gently blend until no dry spots of flour remain.
Stir in pistachios and apricots.
Divide mixture in two portions, and using a bowl scraper place half of dough on to one silicone lined baking sheet, and the other half on a second silicone lined baking sheet.
Using wet hands, press each dough portion into a rectangle about 1/3" thick, and 9" by 3" (or about that).
Place in oven and bake for about 40 minutes, until golden brown.
Remove from oven, let cool for 15 minutes.
Reduce oven temperature to 300.
Using a metal spatula, after cooling, remove each large rectangle to a cutting board.
Using a serrated knife, slice rectangle into long cookies, about 1" wide.
Place cookies back onto baking sheet cut sides facing up (place ends cut sides down).
Return to oven for 15 minutes, turning half way through, until dry and lightly golden on the cut sides.
Remove from oven, place onto cooling racks and cool completely.
Fiori di sicilia is a common essential oil for cooking in Italy, a combination of citrus and vanilla. In the US, you can find it at King Arthur Baking online. If you cannot get it, substitute with 1/2 tsp vanilla extract (yes, that's more volume than the 1/8 tsp of the fiori di sicilia, but the fiori di sicilia is much more potent than standard extracts). It won't have the same effect, but you'll still have a delicious biscotti!
Substitute other nuts or dried fruit for the pistachio and apricots, such as almonds and cherries, or pecans and cranberries.
Biscotti will keep in an airtight container in a cool place for at least a week.
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