Olive oil biscotti
Swapping out butter with Jingilli EVOO creates a lighter, slightly different flavour than the typical Italian biscotti
Servings Prep Time
2people 10minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
2people 10minutes
Cook Time Passive Time
20minutes 1hour
Ingredients
Instructions
  1. Mix together the olive oil, sugars, vanilla and lemon zest.
  2. Add the eggs and milk, and mix well, then add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours.
  3. Preheat the oven to 170C. Roll the dough into small balls, flatten slightly then bake in the oven for 8-10 minutes, until golden brown.
Olive oil biscotti