This is a simple biscotti with orange zest, olive oil, and flecks of toasted hazelnut. They have a bit of cornmeal in them that give them an extra crunch. In my mind, they are everything a biscotti should be, not too sweet, but sweet enough with subtle bright flavors contrasted by the warm hazelnut nuttiness that make it feel very different from any other kind of cookie.
I have been lucky to have time to travel and slow down this summer, and have savored every bit of it. Some people are satiated after traveling, or are relieved to return home. It seems travel really only starts the momentum, gets me in the wandering mind set, and makes me want to travel more. These biscotti are perfect for summer afternoons, dreaming of where you might go next.
Tuscan Olive Oil Biscotti (adapted from a Dorie Greenspan recipe)
1 ½ cups of flour (I used white whole wheat)
½ cup cornmeal (medium grind)
1 ½ tsp baking powder
¼ tsp salt
zest of one orange (or two if you want the orange flavor stronger)
1 cup sugar
1/3 cup olive oil
¾ cup hazelnuts
Preheat the oven to 350 degrees Fahrenheit
Place the hazelnuts on a baking sheet lined with parchment paper. Toast for about 10 minutes, keeping an eye on them to be sure they don’t burn. Remove them from the oven, let them cool, and coarsely chop them
Whisk together in a large bowl the flour, cornmeal, salt, and baking powder
In a separate small bowl, work the sugar and zest into a paste until combined. Add the eggs and whisk. Add the olive oil and mix until combined.
Add the liquid mix to the dry and stir. Add the hazelnuts, continuing to stir
Form the dough (it will be quite soft so just handle it as best you can) into two 12 x 4 inch logs side by side on the baking sheet
Bake for 25 minutes. Remove from the oven and let cool for 10 minutes
Slice diagonally into ¾ inch thick cookie slices. Bake for 20-25 more minutes on their sides, flipping half way through the baking time
Let cool to room temperature ( I feel like this is really important to the texture and delicate flavor in biscotti) and enjoy!