Olive Orange Biscotti


  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons finely grated orange zest
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped California ripe olives, patted very dry between paper towels


  1. Preheat oven to 325°F and line 2 large baking sheets with parchment paper or lightly grease.
  2. Whisk together sugars, butter, orange zest, vanilla and eggs in a large bowl. Stir in flour, baking powder and baking soda, then carefully stir in olives.
  3. Shape dough into two 10 X 2-inch logs. Place on a baking sheet and press to flatten the top slightly. Bake for 20 minutes, then remove from oven and let stand until cool enough to handle.
  4. Very carefully cut into 1/2-inch thick slices using a serrated knife and place on baking sheets.
  5. Reduce oven temperature to 300°F and bake for 30 minutes more, turning biscotti over after 15 minutes.
  6. Tent loosely with foil and bake for 5 minutes more or until crisp. (Biscotti will crisp more as they cool.)
  7. Remove to wire racks to cool completely. Store in an uncovered container. (Makes 36 cookies). This recipe is best eaten within 2 days.