Olive Oil Biscotti

Olive Oil Biscotti

Most typical Italian biscotti are made with butter but this recipe uses olive oil instead, creating a lighter, slightly different flavour.

Makes 50 - 60 pieces
230 ml extra virgin olive oil
170 g caster sugar
130 g demerara sugar
1 vanilla pod
1 lemon zest
2 eggs
1 tbsp milk
330 g plain flour, sifted
A pinch of salt
1 tsp bicarbonate of soda

1. Mix together the olive oil, sugars, vanilla and lemon zest. Add the eggs and milk, and mix well, then add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours.

2. Preheat the oven to 170C gas mark 3-4. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown.