My extremely discerning friend from college loved the first rosemary infused biscotti I made. I sent it as a introduction gift to my website and she has graciously asked for more ever since.
I dream about sharing my baking with people. I’m so happy to send my friend more.
I once made a list of biscotti of the month ideas. The inspirational combinations feel endless. Infusing herbs in olive oil adds a mystery element that not only seems to enliven the flavor, but also adds more of the medicines.
Do you have a dream but realize that it is a dream which may not come true? What does that feel like for you? For me it feels wrong, like I should never settle for that. Instead I must find a way.
The closest I have come to my dream of an Herbal Bake Shoppe actually being a business is to send some treats and share with my friends, family and my children. People make a big deal out of that, but for me its not nearly what I envision. I’m not giving up yet.
- For biscotti
- 3 cups organic all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 organic eggs
- 1 cup organic granulated sugar
- 1 cup orange infused oil
- 2/3 cup white chocolate chips
- 1 tablespoon grated orange zest zest of one orange
- 1 tbsp thyme leaves, chopped
- 1 tsp vanilla extract
- turbinado or granulated sugar for sprinkling on biscotti
- For orange infused oil
- 1/4 cup dried orange peel
- 6 oz organic olive oil (180ml)
- Combine flour, baking powder, and salt in small bowl. Set aside.
- In large mixing bowl, whisk eggs lightly. Add sugar and stir together with wooden spoon to combine. Add orange infused oil and stir until incorporated. It will look like the oil is separating from the eggs and sugar, but continue mixing and it will become smooth.
- Add orange zest, white chocolate chips and chopped thyme, stirring after each addition to incorporate. Stir in vanilla.
- Fold in dry ingredients in 3 additions.
- Refrigerate overnight divided into four equal portions, each wrapped in wax paper.
- When ready for baking, preheat oven to 350 degrees Fahrenheit. Grease cookie sheet.
- With wet hands, shape each batter portion into a small rectangular loaf. Place spaced evenly on cookie sheet.
- Bake for 20 minutes. Remove from oven and cool on wire rack for 10 minutes. Slice each loaf while still warm into ½ inch slices and place back on cookie sheet on side. Sprinkle with sugar.
- Bake 10 minutes. Turn over to other side, sprinkle with sugar and bake additional 10 minutes.
- As biscotti cools, it will become crisper in texture.
- Gently heat olive oil just until warm.
- Place dried orange peel in glass jar with lid, pour in warmed olive oil and allow to infuse, covered for 14 days.
- Alternately, combine dried orange peel and olive oil in jar and keep gently warm, as in a yogurt maker, for 10-14 days.
*Using organic ingredients whenever possible, will make your baking all the more nourishing. For this biscotti use organic rosemary, organic olive oil, organic eggs, flour, and sugar if available.
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