If you’ve read my blog in the past or visited my home, biscotti is always in my cookie jar! Biscotti is a treat I can trust to be there for me. An old friend with history, my favorite kind of friend, that brings back memories from way back. Crispy and crunchy, I can bake a batch and not have to worry about them getting stale or quickly downing a dozen. An indulgence that is not overly sweet, sophisticated to dip in my wine and comforting dipped into my espresso.
Since I routinely bake biscotti, I am always looking for different recipes. And I am always fascinated in other nationalities version of this type of cookie. Mandelbrot is the Jewish “biscotti” and this recipe is adapted from a Greek recipe, Paximathakia Portokaliou! Looks like biscotti, bakes like biscotti and tastes like biscotti! It’s a long name for a simply delish little treat!
This recipe uses no dairy. Olive oil, sesame seeds and citrus lightly flavor this crisp cookie. I’ve shorted the “method” of baking these to follow my usual biscotti baking method. The true recipe for these can be found at the Wednesday Chef blog.
Orange Sesame Greek Biscotti
1/3 cup plus 2 tablespoons fresh squeezed, pulp free orange juice
¼ teaspoon baking soda
½ cup plus 2 tablespoons good, light flavored olive oil
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons organic lemon zest
¼ cup lukewarm water
¼ teaspoon ground cinnamon
¼ cup toasted sesame seeds
3 ½ cups flour (I use white/whole wheat flour)
1/3 cup sugar
1 ¾ teaspoon baking powder
¼ teaspoon salt
Preheat oven to 350 degrees. Line a baking sheet with Slipat or parchment paper. In a large mixing bowl, dissolve the baking soda in the orange juice. Add the olive oil, lemon juice, lemon zest, water cinnamon and sesame seeds. Beat on high for about 5 minutes to fully incorporate the oil and juices. In a separate bowl, whisk together the flour, sugar, baking powder and salt.
Switch the mixing beaters to a dough hook and slowly add the dry ingredients to the liquid mixture. If you do not have a dough hook, use your hands to knead the dough until it holds together. Add additional flour if dough appears sticky. Remove dough from bowl and continue to knead lightly with your hands until soft and smooth. Divide dough in two and shape each into a log on the baking sheet. Using a floured knife cut half inch slices almost to the bottom but not all the way through on each log.
Bake the logs for 30 – 35 minutes until the logs are firm and lightly browned. Remove the baking sheet from the oven and reduce the temperature to 325 degrees. Allow the cookies to cook for 10 minutes then cut the slices all the way through. Place the slices back on the baking sheet and return to the oven. Bake for 20 minutes until dry and crisp. Cool completely before storing in an airtight container. Makes about 4 dozen.