Orange & Olive Oil Biscotti Torcetti
Serves: 12
Preparation time: 20
Cooking time: 14
Ingredients
- 250g Tipo 00 flour (or plain flour)
- 70g Caster sugar
- 1 teaspoon Baking powder
- 50ml Extra virgin olive oil
- 90ml Orange juice (from an orange)
- Zest of 1 orange
Icing
- 120g Icing sugar
- 30ml Orange Juice
Method
- Turn your oven on to 180°C / 200°C, Line your baking sheet and leave to one side
- In your bowl, measure out the flour, baking powder, caster sugar, salt, zest and mix together
- Working quickly (as the orange juice will activate the baking powder), mix the orange juice and the olive oil into the flour mixture and turn out onto a lightly floured work surface
- Roll out the dough to a rectangle that is about 6-7mm thick and around 15cm x 26cm in shape
- Cut thin strips about 6-7mm across (so their cross section is square). Take two strips and twist them around each other. The intertwined biscuit will be about
- Place the biscuit on the prepared baking tray and repeat with the remaining strips to make more biscuits, adding them to the tray as well
- Place the tray towards the bottom of the oven and bake for 12-14 minutes: the biscuits will be nicely browned
- Bring out and cool in the baking tray for a few minutes and then transfer to a wire rack
- Meanwhile, mix the icing sugar and orange juice together to make the icing.
- Using a teaspoon, drizzle the icing back and forth over the biscuits and leave to dry for an hour or so.
- Perfect for 5-6 days when stored in an airtight container
