We can’t get enough of the Crushed Mandarin Olive Oil....can’t stop, won’t stop. Besides using this flavorful citrus oil in vinaigrettes and sauces, it is also fabulous for baking! We used it in these Cranberry Orange Biscotti, which feature the Crushed Mandarin Olive Oil and the zest of a whole navel orange. These are on another level of deliciousness!
Cranberry Orange Biscotti Recipe:
- 1/2 cup Crushed Mandarin Olive Oil
- 3/4 cup organic cane sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- Zest from 1 orange
- 1/2 cup dried cranberries
Preheat oven to 350 degrees F.
Mix olive oil and cane sugar in a large mixing bowl.
Add in the pumpkin puree and vanilla and whisk until completely combined.
Next, add flour, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
Add cranberries and stir once more until the cranberries are evenly dispersed throughout the batter.
Divide the dough into two even sections. Then, using damp hands, form the two portions into long, semi-skinny logs.
Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. There will be a few crumbs, but this is ok.
Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, flipping once at the halfway point (10 minutes).
Let cool briefly before enjoying.
Store covered at room temperature for 3-4 days in a large container or glass jar.