It's All Delicious

It's a light biscotti type cookie flavored with orange peel.  These were delicious.  The original recipe called for hazelnuts…but while living on an island has many wonderful things at your fingertips… hazelnuts were not one of them, so I used almonds instead - better for you health wise anyway and no butter.  Definitely one to repeat light and lovely.

Ingredients

Makes about 5 dozen

2 cups toasted almonds, finely ground

2 1/4 cups all-purpose flour

1-teaspoon baking powder

¼ teaspoon salt

¾ cup plus 2 tablespoons granulated sugar

½ cup extra virgin olive oil

2 large eggs

1 ½ tablespoons orange peel, finely grated (about 2 medium oranges)

1-teaspoon pure vanilla extract

Whisk ground almonds, flour, baking powder and salt in a medium bowl to blend.  Beat sugar, oil, eggs, zest and vanilla using an electric mixer on low speed until sugar is moist.  Increase speed to high and mix until well combined, the sugar will not be dissolved.  Add dry the dry ingredients and mix on low until dough has just pulled together. 

Divide the cookie dough in half and place on two separate pieces of parchment paper.  Shape the dough pieces into a log 11 inches long and 2 inches in diameter using the parchment paper to help.  Wrap the parchment paper around logs, twist ends to secure and chill in freezer until firm.  About 1 hour.

Preheat oven to 350°F.  Line a cookie sheet with parchment paper. 

Work with one log at a time.  Cut into ¼ inch slices.  Set them 1 inch apart on prepared sheets.  Bake until golden on bottoms and edges, about 10 minutes.  Rotate cookies halfway through baking.  Remove from sheets and transfer to baking racks to cool completely.

*Adapted from David Crofton and One Girl Cookies Bakery in Brooklyn, New York