'Biscotti' is an Italian word, meaning 'cooked twice'. Essentially, biscotti are toasted cookies, usually made in a long flat shape which are perfect for dunking. These flavorful little treats are your morning coffee's
soulmates, but don't be afraid to try them to add a little crunch to some vanilla ice cream!
This is an original recipe, adapted from another original recipe of mine - these sweet
Rosemary Orange Walnut Cookies that I made for Christmas. They were absolutely delicious... but are made with butter. When I made them, I remember thinking they would make amazing biscotti, and wishing I had made them a little healthier too.
I have been cooking with grapeseed oil for several months now. It is a wonderful oil, with a neutral flavor, lower in monounsaturated fats than olive oil, and more Vitamin E per serving. I'll be honest though, the reason I bought it in the first place was for beauty purposes (
I heard it is an excellent moisturizer and helps minimize fine lines around the eyes. More on that another time!). But after running out of olive oil, I began using it in the kitchen as well and enjoy it in homemade salad dressings and stir fries!
I saw that Pompeian - the brand of grapeseed oil I have been using - was having a recipe contest encouraging bloggers to create a recipe using grapeseed oil instead of butter, and I thought it was a perfect opportunity to test my Rosemary Orange Walnut Biscotti recipe!
I think they turned out great...But they sure didn't last long around here. I've already committed to making a double batch next time. I hope you'll like them too :)
UPDATE 05/05/13: This recipe was chosen as a semi-finalist in the Pompeian "Time to Change Your Oil" recipe contest!
I would LOVE it if you would vote for me! Public voting ends 5/12.
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