Italian · 40 min · serves 20 biscotti

Olive Oil Biscotti

Kept by The Bhook kitchen

Ingredients

• 300 g plain flour
• 120 g sugar
• 80 ml olive oil
• 80 ml plant milk
• 1 lemon (zest)
• 1 tsp baking powder
• pinch salt

Method

1. Heat oven to 180°C. Line a baking tray with baking paper.
2. In a bowl, mix flour, sugar, baking powder, lemon zest, and a pinch of salt.
3. Add olive oil and plant milk. Mix with a spoon until it clumps together, then use your hands to make a smooth dough.
4. Divide dough in half. Roll each half into a log about 4 cm wide. Place on tray.
5. Bake 20 min, or until logs are lightly golden.
6. Take logs out, lower oven to 150°C. Let them cool 10 min, then slice into 1.5 cm pieces. Lay slices cut side up on the tray.
7. Bake again 10-15 min, flipping once, until dry and crisp.

Don't skip the second bake or the biscotti won't get their crisp texture.