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Gigi's Olive Oil Biscotti Served with Lemon Olive Oil Ice Cream

featuring DHC Núñez de Prado Extra Virgin Olive Oil

This month, Carol's mother, Gigi Firenze, has generously shared her traditional Olive Oil Biscotti recipe with us. Grazie, Gigi!


Olive Oil Biscotti (makes 50 biscotti)
  • 1/2 cup whole almonds
  • 3 tablespoons Núñez de Prado Extra Virgin Olive Oil
  • 1 cup sugar
  • 1/2 tablespoon baking powder
  • 1/8 teaspoon salt
  • 3 eggs
  • 2 cups all purpose flour
  • 1 teaspoon orange extract
  • 1 tablespoon orange zest
Lemon Olive Oil Ice Cream (serves 4)


Olive Oil Biscotti

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 container

Lemon 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.


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Baking biscotti at home is surprisingly quick and easy. Mixing bowls, spoons, and a baking sheet are the only essentials. The word "biscotti" comes from two Italian words—bis and cotto. Bis translates to "more than one" and cotto means "cooking." The latter is achieved by forming the dough into breadstick-like rolls and baking once, then slicing the rolls diagonally and baking again. In Italy, biscotti are savored from dawn to dusk. They are dipped in cappuccino in the morning, enjoyed as a lunchtime sweet; and they make a wonderful accompaniment to gelato in the afternoon, and a satisfying late-night snack when dipped in wine. —Carol Firenze, author of The Passionate Olive

Carol Firenze and The Passionate Olive

In her delightful book The Passionate Olive: 101 Things to Do with Olive Oil, author Carol Firenze explains the history of olive oil, recounts memories of growing up Italian-American, shares family recipes, and reveals a multitude of tips and tricks. Visit to see why this book is one of our all-time favorites.