Olive Oil Biscotti with Almonds and Candied Ginger

With a hint of olive oil and orange, combined with toasted almonds and spicy ginger, these biscotti feature a mild Hojiblanca olive oil. Stemming from Spain, this fruity olive oil has a slightly floral taste with a mild earthy aftertaste.

Olive Oil Biscotti with Almonds and Candied Ginger3

Olive Oil Biscotti with Almonds and Candied Ginger

For the biscotti:

3/4 cup (180mL) unrefined cane sugar
1/2 cup (120mL) unsweetened applesauce
5 tablespoons (75mL) mild Hojiblanca olive oil
1 teaspoon (5mL) vanilla extract
1 cup (240mL) sorghum flour
1/2 cup (120mL) arrowroot flour
1/2 cup (120mL) quinoa flour
1 1/4 teaspoons (7mL) xanthan gum.
1 1/4 teaspoons (7mL) baking powder
1/4 teaspoon (2mL) fine sea salt
1/4 cup (60mL) candied ginger
1 1/2 teaspoons (8mL) orange zest
3/4 cup (180mL) almonds, toasted

For the glaze:
1/3 cup (80mL) icing sugar, sifted
1 tablespoon (15mL) mild Hojiblanca olive oil
1-2 teaspoons (5-10mL) unsweetened nondairy milk

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

To make the biscotti, put the sugar, applesauce, olive oil, and vanilla extract in a large bowl or stand mixer. Using a hand mixer or the stand mixer, beat until well combined.

Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, baking powder, and salt in a medium bowl. Whisk until well combined. Add the candied ginger and orange zest. Whisk until the ginger and zest is coated with the flour mixer. Add the flour mixture to the sugar mixture. Beat on medium-low speed until well combined. Stir in the almonds by hand.

Using lightly oiled hands, form the mixture into two slabs, about 12 inches by 2 1/2 inches. Bake for approximately 30 minutes, until firm to the touch. Remove the biscotti from the oven and lower the temperature to 300 degrees F.

Let the biscotti cool for 10 minutes. Carefully transfer the slabs to a cutting board, and cut each one into 3/4-inch slices using a sharp chef’s knife. Put the slices cut-side down on the baking sheet. Bake for 15 minutes, until toasted. Carefully turn the slices over and bake an additional 10 to 15 minutes, until crisp (if they aren’t crispy, extend the baking time, but they will continue to firm once they are cool).

To make the glaze, put the icing sugar in a small bowl. Stir in the olive oil, and then the nondairy milk, a little at a time, until the mixture is smooth and the a drizzly consistency. Drizzle over the cooled biscotti.

Olive Oil Biscotti with Almonds and Candied Ginger

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3 thoughts on “Olive Oil Biscotti with Almonds and Candied Ginger

  1. Jennifer says:

    HI Laurie, I have tried some of your other biscotti, so looking forward to trying this one.

    Question for you – what is Hojiblanca olive oil, and where do you buy it? Is it lighter than traditional olive oil?

    Thanks, Jen

    • Laurie says:

      Hi, Jen! Hojiblanca is a pure olive oil varietal — the name is the name of the olives used to make it. You can use any olive oil in this recipe, but I recommend one where the taste will come out in the end result.

      I can definitely recommend some locations on where you purchase good quality, extra-virgin olive oil that exceeds industry standards. I get mine at Della Terra in the Niagara Region. If you don’t mind sharing, where are you from, and I can give you some options that might carry something similar? You can also email me directly, too, if you prefer to keep it confidential.

      Thanks for asking!

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