These biscotti are not too sweet and just a little bit hard (not quite as solid as cantuccini but getting there) and so are perfectly designed for dunking into your espresso on a sunny Sunday morning. The olive oil really adds a wonderful flavour, I use evoo but you might prefer something lighter.
Olive oil, lemon & rosemary biscotti
Prepare: 15 minutes
Cook: 15 minutes per tray
Makes: 24
3 large eggs, plus 1 another for glazing
100ml olive oil
200g caster sugar, plus extra for sprinkling
grated zest of 1 lemon
1 tsp finely chopped fresh rosemary
1 tsp vanilla extract
325g of plain flour, unbleached
1 tsp baking powder
1 pinch of sea salt, fine
1 Heat the oven to 180°C, gas 4. Stir together the flour, salt, baking powder and a pinch of salt
2 Beat the eggs and sugar for a few minutes or until pale and thickened. Gradually whisk in the olive oil in a slow stream then stir in the lemon zest, rosemary, vanilla and the flour mixture.
3 Drop heaped teaspoons of mixture onto a lined baking sheet, leaving plenty of space between each (you’ll need to bake them in batches). Using the handle of a wooden spoon, make holes in each biscotti, about 1cm wide - it helps to dip the handle in cold water if it starts to stick.
4 Brush with beaten egg and sprinkle with sugar then bake for 12 - 18 minutes until set and golden. Leave to cool on a wire rack.
