Page 84 - Classic Cookies with Modern Twists

Almond– Olive Oil Biscotti

Th ere was a time when you couldn’t walk into a coffee shop without
encou nter ing at least one enormous glass jar lled with biscotti.
Th en , suddenly, ever yone seemed to tire of them . Ever yone but me.
I never stopped making these delicious biscotti. If you’re ready to

acce pt biscot ti back into your life, beg in with this recipe.
As a r ule, biscotti spend a lot of time in the oven ; make sure you
rotate the baking sheet several times dur ing each bake.

MAKES ABOUT 2 DOZEN COOKIES

2 cups all-purpose flour, divided

2 tablespoons aniseed
¾ teaspoon baking powder

½ teaspoon fine sea salt
¼ teaspoon baking soda

¾ cup suga r

2 eggs
½ cup extra-virgin olive oil

2 tablespoons finely gr ated orange zest

1¼ teaspoons vanilla extract
½ teaspoon almond extract

1 cup sliced almonds

½ cup whole almonds, ligh tly toasted