Dollars to doughnuts (or biscotti)

I think you can tell a lot about a person if you watch the things they buy. I was going to say something about priorities, but that is a bit of a strong word to attach to a thing of relatively minor importance. Priorities apply to family, friends, life choices, etc., not so much non-essential spending. But I do think you can learn where someones passions lie if you see how they shop. Do they never eat out but attend every concert that passes through? Forgo a vacation to detail a beloved car? I myself will fret over buying a sweater until it disappears from the sale rack but barely think twice about splashing out on an ingredient for a recipe. I suppose that is why I cannot bring myself to buy the cute hat I have been eyeing but I now have a giant jar of tahini in my fridge!

In this case, however, I am glad of my purchase, as I will absolutely be making these biscotti again. I was barely able to snag one out of the batch to photograph before they were gone. I have been testing some recipes for a dessert wine pairing and am fixated on the idea of using oranges and olive oil. The combination of flavors and ingredients in this recipe may look a bit strange, but they come together in a delicate and scented cookie. They are a nice reminder to relax and maybe even embrace my eclectic shopping lists- because really, a good recipe is better than a new hat any day of the week.

Olive Oil Biscotti

4 eggs

1 c. sugar

2 T. honey

1/2 c. extra virgin olive oil (try to find one that is nice and fruity)

2 T. sesame tahini

zest of 3 oranges

1 t. orange flower water (optional, but it adds a lot)

3 3/4 c. AP flour

4 t. baking powder

1/2 t. salt

2 t. ground cardamom

1 1/2 c. slivered almonds, lightly toasted

Place eggs, sugar, and honey in mixer bowl and whisk at high speed until thick and pale yellow, about 4 minutes. With mixer running, slowly add olive oil in a thin stream. You want the oil and eggs to emulsify into a smooth mixture, so take care not to add oil too fast. Add orange zest, tahini, and orange flower water. Whisk together dry ingredients. Switch mixer to a paddle attachment or use a spoon to blend dry ingredients into egg mixture. Mix just until dough comes together, then add almonds and mix to distribute them through the dough.

Line 2 cookie sheets with parchment. Working with greased hands, shape dough into four pieces. Shape dough into logs about 10 inches long and place 2 logs on each cookie sheet, flattening slightly if necessary. Bake at 350 degrees for 30 minutes.

Remove pans from oven and place on racks to cool. Turn oven down to 275 degrees. When dough logs are lukewarm, place each one on a cutting board and slice into biscotti about 1-1 1/4 inch thick. Place the biscotti, cut side down, back on baking sheets and toast in oven 20-3o minutes. Check biscotti every ten minutes or so and turn them once during this second bake. The biscotti should be dry and lightly tanned. Cool on racks and keep in an airtight container, if they stay around that long!