extra virgin olive oil.
A Delicious, Soft BiscottiThis simple, easy-to-follow recipe for berlingozzi cookies is something that even the most novice bakers should have no problem with. The addition of our gourmet olive oil to this recipe is just the extra touch that should result in a delicious, soft biscotti that’ll practically melt in your mouth! Enjoy!
Recipe SummaryRecipe Servings: 12 portionsRecipe Preparation Time: 0 minutesRecipe Cook Time: 30 minutes
- 7 cups flour
- 5 eggs
- 2 cups sugar
- juice of 1 orange
- 4 ounces Vin Santo (sweet Italian dessert wine)
- 6 tablespoons Lucini® Estate Select® Extra Virgin Olive Oil
- 1 package active dry yeast (1/4 ounce)
- 3 1/2 ounce pine nuts
- 1 egg yolk
InstructionsPour flour into a mound on a bread board. Make a hole in the center of the mound and add eggs, sugar, orange juice, Vin Santo, extra virgin olive oil, yeast and pine nuts. Mix together with a fork. When mixture begins to take on a doughy consistency, knead with your hands. Roll out dough and cut into strips 12 inches long, 3 inches wide, 3/4 inches high. Place strips on a nonstick cookie sheet. Brush the tops with beaten egg yolk. Bake at 350 degrees for about 30 minutes. Makes approximately 1 dozen long cookie strips.