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Citrus Olive Oil Biscotti with White Chocolate Chunks

Citrus Olive Oil Biscotti with White Chocolate Chunks

Adapted from Domenica Marchetti.
Course Dessert
Cuisine Cookies
Author TheSpicedLife

Ingredients

  • 2 1/4 - 2 1/2 cups (286-318 g) AP flour
  • 2 T polenta or coarse cornmeal
  • 1 t baking powder
  • 1/8 t fine sea salt
  • 3/4 cup (150 g) light brown sugar
  • zest of one orange, finely grated with microplane
  • zest of one lemon, finely grated with microplane
  • 6 T extra virgin olive oil
  • a few drops lemon oil (1/16 t or less)
  • 2 T Ouzo
  • 3 large eggs, 1 separated
  • 3/4 cups real white chocolate chunks, chopped into as small of chunks as you can without creating tiny shards (slightly warm chocolate helps with this), 4 oz

Instructions

  1. Place the first 5 ingredients into a mixer bowl (begin with the smaller amount of flour) and mix on the lowest speed for 10-20 seconds to blend. Add the orange and lemon zest and mix again briefly.
  2. With the motor running on low, drizzle the olive oil, lemon oil and Ouzo into into the bowl.
  3. Lightly beat 2 eggs and 1 egg yolk.
  4. Add the eggs to the mixture and beat on medium speed until well combined. If the dough still seems more like a very thick batter, sprinkle in the remaining flour and mix briefly on medium speed to incorporate. Then mix in the white chocolate. Press plastic wrap tightly against the dough and place in the fridge to chill (this will help to firm the dough) for at least 25 minutes (I did an hour).
  5. When you are ready to bake, preheat the oven to 350 F. Line a cookie sheet with parchment paper or a silicone mat.
  6. Remove the dough from the fridge. Get your hands a little damp. Divide the dough in half--because the dough was still sticky for me, I quickly worked with my hands only, shaping the dough into a cohesive, fat log. Then place that log length-wise on one side of the cookie sheet and use your hands to pat and stretch the dough into a log 2 1/2 inches wide and 12 inches long.
  7. Repeat with the remaining dough on the other side (still length-wise) of the cookie sheet.
  8. Brush the remaining egg white over the tops of the logs (you will have some egg white leftover--just discard). Bake for 25 minutes, or until the logs are browned, set and slightly springy to the touch. You should expect to see cracks in the top.
  9. Let the logs cool completely. When you are ready to bake, preheat the oven to 300 F.
  10. Remove the logs carefully to a cutting board. Using a serrated bread knife, carefully slice the biscotti width-wise, 3/4 inch thick slices. If possible (do not fret if not, but you may need 2 cookie sheets to accommodate the slices if not) place the biscotti upright onto the cookie sheet. This way you do not need to turn them over halfway through.
  11. Bake for 30 minutes (if you needed to lay the biscotti flat, turn them over halfway through).
  12. Let biscotti cool completely before serving or storing.