This month, Carol's mother, Gigi Firenze, has generously shared her traditional Olive Oil Biscotti recipe with us. Grazie, Gigi!
On a baking sheet, toast the almonds at 350° for 5 minutes.
In a bowl, mix the sugar and olive oil, then beat in 2 eggs; reserve.
In a separate mixing bowl, whisk together flour, baking powder, and salt. Gradually add the flour mixture to reserve; add the orange extract and orange zest.
Mix until the dough clings together (do not overwork). Form the mixture into a ball; place on a cutting board. Cover with a bowl and let rest 15 minutes. While waiting, flour the almonds while they're warm and knead into dough. Grease a thin cookie sheet with olive oil or butter.
Beat remaining egg to create a glaze.
Divide the dough into eight parts and form into long breadstick-shaped rolls. Place the rolls on the greased cookie sheet, well apart. Flatten each slightly and brush the tops with egg glaze (use about half, discard extra).
Bake at 350° for 20–25 minutes until golden brown. Remove from oven and let cool slightly.
Move rolls onto cutting surface and slice into 1/2" diagonal slices while still warm. Return slices to oven and bake for an additional 5 minutes.
Cool on racks before serving. Store in an airtight containerLemon Olive Oil Ice Cream
Heat milk to boiling point and stir in sugar until dissolved. Chill thoroughly in the refrigerator for 1-2 hours.
Place mixture in blender. Grate lemon zest into mixture; juice lemon; pour juice into blender.
While the blender is running, slowly add olive oil. Chill thoroughly in the refrigerator for 1-2 hours.
Freeze liquid in an ice cream maker.*
* If you don't have an ice cream maker, pour the mixture into a nonreactive shallow pan and freeze until just firm. Remove from freezer and stir or use a mixer to smooth. Freeze again and serve.