Anise and Orange Spiced Biscotti

Spain, being the largest producer of olive oil in the world, use
olive oil in abundance. This biscotti is so delicious and seductively
rich, guests are surprised that olive oil, and not butter, is used in this
recipe. Use a fruity extra virgin olive oil. Enjoy with an Oloroso style
sherry.

4 eggs
1 cup sugar
2 tablespoons honey
1/2 cup olive oil
2 tablespoons finely grated orange zest
2 tablespoons roasted and ground sesame seeds
1 3/4 cup all-purpose flour and 2 cups pastry flour combined
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground anise seed
2 teaspoons cinnamon
1 1/2 cup toasted and chopped almonds

To make the dough, in a standing mixer bowl fitted with the paddle
attachment, cream the eggs, sugar and honey until light and fluffy,
approximately 5 minutes. Slowly pour the olive oil in a steady stream into
the bowl and continue to beat well. Add the orange zest. Meanwhile,
combine sesame seeds, flours, baking powder, salt, anise seed, cinnamon
and almonds in a medium bowl. Add these dry ingredients to the creamed egg
mixture and beat until mixed, approximately 1 minute. Remove dough from
the mixer and form into 2 logs 1 1/2 inches in diameter. Wrap each log in
plastic and chill for 45 minutes.

To bake the biscotti, preheat oven to 350¢ª. Unwrap the logs from the
plastic, and set logs 2 inches apart on a parchment lined baking sheet.
Bake for 25-30 minutes or until the logs are set and lightly browned. Cool
the logs on a rack for about 30 minutes. Reduce oven temperature to
250¢ª. After the logs have cooled, slice each log diagonally into slices
about 1/2 inch thick. Lay slices on their sides back onto the baking
sheet and bake for approximately 40 minutes, or until the biscotti is dry.
Turn each slice over halfway through baking.
Cool on a rack. Enjoy immediately or store in a tightly covered container
for up to 5 days.


Insalata's, an upscale Mediterranean venue, is located in San Anselmo,
California.
Source: <http://www.insalatas.com/html/biscotti.html>



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