Desserts

Orange & Olive Oil Biscotti Torcetti

Guest recipe from Lynn Clark
Cook with:
Filippo Berio Extra Virgin Olive Oil
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:

  1. Turn your oven on to 180°C / 200°C, Line your baking sheet and leave to one side
  2. In your bowl, measure out the flour, baking powder, caster sugar, salt, zest and mix together
  3. 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
  4. Roll out the dough to a rectangle that is about 6-7mm thick and around 15cm x 26cm in shape
  5. 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
  6. 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
  1. Place the tray towards the bottom of the oven and bake for 12-14 minutes: the biscuits will be nicely browned
  2. Bring out and cool in the baking tray for a few minutes and then transfer to a wire rack
  3. Meanwhile, mix the icing sugar and orange juice together to make the icing.
  4. Using a teaspoon, drizzle the icing back and forth over the biscuits and leave to dry for an hour or so.
  5. Perfect for 5-6 days when stored in an airtight container