This is a beautiful recipe for biscotti, which in Italian means "cooked twice". Perfect for autumn with the warm spice of ginger, the essence of the orange zest, and the beautiful earthiness of the rosemary.
| Servings | Prep Time |
| 15 biscotti | 15 minutes |
| Cook Time | Passive Time |
| 35+10 minutes | 10 minutes |
|
|
|
|
This is a beautiful recipe for biscotti, which in Italian means "cooked twice". Perfect for autumn with the warm spice of ginger, the essence of the orange zest, and the beautiful earthiness of the rosemary.
|
Ingredients
- 225 gr all-purpose flour
- 65 ml walnut oil
- 90 gr brown sugar
- 1 tsp dark honey
- 2 Eggs
- 50-60 gr. chopped pecans
- 2 tbsp chopped candied ginger
- 2 oranges zest
- 1 small spring fresh rosemary finely chopped
- 1 pinch Salt
- 1/4 tsp Baking powder
- 1 1/2 tsp vanilla pasta
- cinnamon to taste
Servings: biscotti
Units:
Instructions
- In a mixing bowl, mix eggs, sugar and oil;
- Add the pecans, the ginger, rosemary, vanilla, honey, and the zest of two oranges;
- In a separate mixing bowl, sift through flour, salt and baking powder, then add to the egg mixture. It will be a very sticky dough;
- Divide dough into two "logs" onto a baking sheet lined with parchment paper. Slightly wet your hands in order to manipulate the dough and prevent it from sticking too much.
- Bake in pre-heated oven to 300 F for 35 minutes;
- Turn oven temperature down to 275 F, remove baking sheet form the oven and allow the logs to cool down for 5 minutes;
- Now gently cut the logs diagonally to make approximately 15 biscotti;
- Put back in the oven for 10-15 minutes according to how crunchy you want them to be.
- Allow to cool down and enjoy!
Share this Recipe