Pinole Raisin Biscotti
These biscotti use extra virgin olive oil instead of butter reducing both the fat content and the calories. They are delicious for breakfast or as a snack with coffee or tea. The recipe makes approximately 2 dozen biscotti.
Ingredients
¼ cup olive oil (Extra virgin works great in this recipe. Use a light fruity EVO.)
2/3 cup of sugar (preferably a fine, highly soluble sugar)
1 teaspoon vanilla extract
1 egg plus one egg yolk
1 1/2 teaspoons baking powder
2 cups all purpose flour (approximately)
1/3 cup raisins
1/3 cup toasted pinole
Equipment
1 baking sheet covered with parchment paper
kitchen aid or hand mixer
Making the Biscotti
Step 1: Preheat oven to 350 degrees.
Step 2: Toast the pinole for approximately 5 minutes. You need to watch them closely because they burn very quickly and they will keep cooking after you take them out of the oven.
Step 3: In a mixing bowl, combine the olive oil and sugar and mix for 1 to 2 minutes. (I use the kitchen aid for steps 2-4. But be aware that by the time you add the last of the flour your mixer may be laboring hard because of the viscosity of the dough.)
Step 4: Add the egg and egg yolk, baking powder, and vanilla to the oil and sugar mixture and mix thoroughly.
Step 5: Add one cup of flour to the mixture and mix until it is fully integrated with the oil mixture.
Step 6: At this point add in the raisins and pinole and mix to incorporate.
Step 7: Now add about 2/3 of the remaining cup of flour and mix well. Depending on the size of your eggs, you may need to use the entire 2 cups of flour, but it is possible that you will use less or even a little bit more. Your dough should remain a little sticky, but not so sticky that you can not handle it, Add more of the flour if needed.
Step 8: Transfer the dough from the mixing bowl to a well floured surface. As the dough will still be a little sticky, knead it for about 1 minute on the floured surface forming it into a round.
Step 9: Cut the round of dough into two equal pieces and roll each half of the dough by hand into a log shape. Your log will be approximately 9 - 10 inches in length. Transfer the log to your baking sheet and pat down the top of each log slightly.
Step 10: Bake in a 350 degree oven for approximately 20 minutes until the logs are starting to brown on top and are somewhat firm to the touch.
Step 11: Remove the logs from the oven and let cool for approximately 15 to 20 minutes. When the logs are cool, cut them into diagonal slices about ¾ of an inch in thickness. (I find this works better if I do not use a serrated knife, but many recipes suggest using a serrated knife. Try both and see what works best for you.)
Step 12: Place the sliced biscotti back on the baking sheet and return to the oven for approximately 12 minutes turning each biscotti over after 7 minutes. Biscotti should take on a lightly golden brown appearance.
Step 13: Remove the biscotti from the oven, let cool and enjoy. Biscotti will keep well in an airtight container for several days.
Recipe yields approximately 22-24 biscotti.
Ingredients
¼ cup olive oil (Extra virgin works great in this recipe. Use a light fruity EVO.)
2/3 cup of sugar (preferably a fine, highly soluble sugar)
1 teaspoon vanilla extract
1 egg plus one egg yolk
1 1/2 teaspoons baking powder
2 cups all purpose flour (approximately)
1/3 cup raisins
1/3 cup toasted pinole
Equipment
1 baking sheet covered with parchment paper
kitchen aid or hand mixer
Making the Biscotti
Step 1: Preheat oven to 350 degrees.
Step 2: Toast the pinole for approximately 5 minutes. You need to watch them closely because they burn very quickly and they will keep cooking after you take them out of the oven.
Step 3: In a mixing bowl, combine the olive oil and sugar and mix for 1 to 2 minutes. (I use the kitchen aid for steps 2-4. But be aware that by the time you add the last of the flour your mixer may be laboring hard because of the viscosity of the dough.)
Step 4: Add the egg and egg yolk, baking powder, and vanilla to the oil and sugar mixture and mix thoroughly.
Step 5: Add one cup of flour to the mixture and mix until it is fully integrated with the oil mixture.
Step 6: At this point add in the raisins and pinole and mix to incorporate.
Step 7: Now add about 2/3 of the remaining cup of flour and mix well. Depending on the size of your eggs, you may need to use the entire 2 cups of flour, but it is possible that you will use less or even a little bit more. Your dough should remain a little sticky, but not so sticky that you can not handle it, Add more of the flour if needed.
Step 8: Transfer the dough from the mixing bowl to a well floured surface. As the dough will still be a little sticky, knead it for about 1 minute on the floured surface forming it into a round.
Step 9: Cut the round of dough into two equal pieces and roll each half of the dough by hand into a log shape. Your log will be approximately 9 - 10 inches in length. Transfer the log to your baking sheet and pat down the top of each log slightly.
Step 10: Bake in a 350 degree oven for approximately 20 minutes until the logs are starting to brown on top and are somewhat firm to the touch.
Step 11: Remove the logs from the oven and let cool for approximately 15 to 20 minutes. When the logs are cool, cut them into diagonal slices about ¾ of an inch in thickness. (I find this works better if I do not use a serrated knife, but many recipes suggest using a serrated knife. Try both and see what works best for you.)
Step 12: Place the sliced biscotti back on the baking sheet and return to the oven for approximately 12 minutes turning each biscotti over after 7 minutes. Biscotti should take on a lightly golden brown appearance.
Step 13: Remove the biscotti from the oven, let cool and enjoy. Biscotti will keep well in an airtight container for several days.
Recipe yields approximately 22-24 biscotti.
