Olive Oil Biscotti: A Taste of Italian Tradition, Reinvented

There are few treats as quintessentially Italian as biscotti. These twice-baked, crunchy marvels are more than just cookies; they're a symbol of Italian hospitality, ingenuity, and a testament to simple, wholesome ingredients. Here at Carluccio's, we have a deep appreciation for such traditions, and today we're putting a delightful, modern twist on a classic: Olive Oil Biscotti.

A Journey Through Time: The History of Biscotti

The very word "biscotti" comes from the Latin bis coctus, meaning "twice-baked." This method of cooking dates back to Roman times when soldiers and travellers needed durable, non-perishable food for long journeys. The double baking process removes moisture, making the cookies extremely hard and long-lasting – perfect for sustenance on the go!

While ancient Romans likely didn't dunk their "biscotti" in coffee, the concept of a dry, portable biscuit endured. The modern form of biscotti as we know it today, particularly the almond-studded cantucci from Tuscany, gained popularity during the Renaissance. Bakers in Prato, near Florence, perfected the recipe, often incorporating local almonds, and these became a beloved regional specialty.

More Than Just a Cookie: When and How to Enjoy Biscotti

In Italy, biscotti are not typically a casual, on-the-go snack. They are deeply embedded in the rhythm of daily life and mealtimes.

• After Dinner (Dolce Fine Pasto): The most traditional way to enjoy biscotti is after dinner, as part of the dolce fine pasto (sweet end of the meal). They are almost always served alongside a glass of Vin Santo, a sweet Tuscan dessert wine. The hard texture of the biscotti is perfectly softened by a quick dunk in the amber-hued wine, allowing the flavours to meld beautifully.

• With Coffee: While the Vin Santo pairing is classic, biscotti are also a fantastic companion to coffee, especially espresso or a strong Americano. The slight bitterness of the coffee complements the sweetness of the biscotti, and the dunking ritual remains just as satisfying.

• A Thoughtful Gift: Biscotti, often beautifully packaged, make for a wonderful gift, embodying warmth and care.

The Carluccio's Twist: Olive Oil Biscotti

Traditionally, biscotti recipes might call for butter. However, inspired by the richness and health benefits of good quality olive oil – a cornerstone of Italian cooking – we've developed an Olive Oil Biscotti recipe that is truly exceptional. Using olive oil results in a biscotti that is wonderfully crisp, with a delicate flavour that hints at the sun-drenched groves of Italy. It’s a slightly lighter texture, with a subtle fruity note that elevates the classic.

Are you ready to bake a piece of Italian tradition with a Carluccio's touch?

Carluccio's Olive Oil Biscotti Recipe

This recipe yields a wonderfully crisp biscotti with a delicate crumb and a beautiful golden hue, perfect for dunking.

Yields: Approx. 30-35 biscotti Prep time: 20 minutes Cook time: 45-50 minutes

Ingredients:

• 250g Plain Flour

• 1 teaspoon Baking Powder

• 1/2 teaspoon Salt

• 150g Granulated Sugar

• 2 Large Eggs

• 120ml Carluccio's Extra Virgin Olive Oil

• 1 teaspoon Vanilla Extract

• 120g Whole Almonds (or other nuts like pistachios or hazelnuts), lightly toasted

• Zest of 1 Lemon (optional, but highly recommended for a bright note)

Method:

1. Preheat & Prep: Preheat your oven to 180°C (Gas 4). Line a large baking sheet with parchment paper. Lightly toast your almonds in a dry pan over medium heat for a few minutes until fragrant, then let them cool. This deepens their flavour.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Whisk Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and eggs until well combined and slightly pale. Gradually whisk in the Carluccio's Extra Virgin Olive Oil and vanilla extract until smooth. If using, stir in the lemon zest.

4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be quite sticky. Fold in the toasted whole almonds until evenly distributed.

5. Shape the Logs (First Bake Prep): Flour your hands lightly. Divide the sticky dough in half. On the prepared baking sheet, shape each half into a log, approximately 10-12 inches long and 2-3 inches wide. Leave ample space between the logs as they will spread.

6. First Bake: Bake the logs for 25-30 minutes, or until they are firm to the touch and lightly golden brown. Remove from the oven and let them cool on the baking sheet for about 10-15 minutes. Do not turn off the oven.

7. Slice for the Second Bake: This is the crucial step for that classic "biscotti" crunch! Carefully transfer one log to a cutting board. Using a sharp, serrated knife, slice the log into 1/2-inch thick slices on a slight diagonal. The serrated knife is key to getting a clean cut without crumbling the tender log. Repeat with the second log.

8. Second Bake (The 'Twice-Baked' part): Arrange the sliced biscotti, cut-side up, back on the parchment-lined baking sheet. Return them to the preheated oven. Bake for another 15-20 minutes, flipping them halfway through, until they are golden brown and completely dry and crisp. The longer you bake them, the harder and more traditional they will be.

9. Cool and Store: Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Store them in an airtight container at room temperature. They will keep for several weeks, if they last that long!