Candied Strawberry and Olive Biscotti

Candied Strawberry and Olive Biscotti

The candied olives play the salty juxtaposition to the sugary strawberries in these crunchy twice-baked treats. Candying the olives and strawberries before baking protects their vibrant color during the baking process.

Candied Strawberry and Olive Biscotti
 
Makes 14
Ingredients
  • 1 cup (200 grams) granulated sugar
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • 3 tablespoons (45 grams) vodka
  • 1 teaspoon (4 grams) vanilla extract
  • 4 large eggs (200 grams), divided
  • ¾ cup (113 grams) chopped Candied Strawberries (recipe follows)
  • ½ cup (81 grams) Candied Olives (recipe follows)
  • ½ cup (85 grams) semisweet chocolate morsels
  • 3 ¾ cups (469 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • ¼ teaspoon (0.75 gram) kosher salt
  • 1 teaspoon (5 grams) water
  • 2 tablespoons (24 grams) turbinado sugar
  • 1 tablespoon (9 grams) sea salt
Instructions
  1. In a large bowl, stir together granulated sugar, melted butter, vodka, and vanilla. Add 3 eggs (150 grams), Candied Strawberries, Candied Olives, and chocolate morsels, stirring to combine.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture, stirring just until combined. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350°F (180°C).
  4. Shape dough into 1 (14x8-inch) rectangle, about 1-inch thick. Place on an ungreased baking sheet.
  5. In a small bowl, whisk together 1 teaspoon (5 grams) water and remaining 1 egg (50 grams). Brush egg wash onto biscotti dough. Sprinkle dough with turbinado sugar and sea salt.
  6. Bake about 30 minutes. Let cool 15 minutes. With a serrated knife, cut loaf into 14 (1-inch-thick slices). Bake 15 minutes more, turn biscotti, and bake until browned and crisp, about 10 minutes more. Transfer to a wire rack to let cool completely.

Candied Strawberries
 
Makes 1 cup
Ingredients
  • 1 cup (200 grams) granulated sugar
  • ½ cup (120 grams) water
  • ½ cup (120 grams) fresh lemon juice
  • 4 cups (512 grams) (1/8-inch-thick) sliced fresh strawberries
Instructions
  1. In a small saucepan, bring sugar, ½ cup (120 grams) water, and lemon juice to a boil over medium heat. Cook until sugar is dissolved. Remove from heat, and let cool completely.
  2. Preheat oven to 200°F (93°C). Line 2 rimmed baking sheets with parchment paper.
  3. Dip strawberries in sugar mixture, and place in a single layer on prepared pans.
  4. Bake until dry but tacky, 2½ to 3 hours. Let cool completely. Cover and refrigerate for up to 1 week.

Candied Olives
 
Makes 1 cup
Ingredients
  • 2 cups (216 grams) pitted and drained Castelvetrano olives, diced
  • ½ cup (100 grams) granulated sugar
  • ½ cup (120 grams) water
  • ½ cup (120 grams) fresh lemon juice
Instructions
  1. In a medium saucepan, bring olives, sugar, ½ cup (120 grams) water, and lemon juice to a boil over medium heat. Cook 20-25 minutes, stirring constantly, until sugar is dissolved. Continue cooking until syrup is thick enough that it takes 2 seconds for the liquid to close together when a spoon is passed through it, 30 to 35 minutes.
  2. Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
  3. Transfer olives to pan, and spread to edges.
  4. Bake until dry but tacky, 1 to 1½ hours. Cover and refrigerate for up to 1 week.

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