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. Find more delicious recipes in our new cookbook, Bake from Scratch: Volume Two! Preorder today. The book will be available to ship March 15, 2018!
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 below)
- ½ cup (81 grams) Candied Olives (recipe below)
- 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
- 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.
- 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.
- Preheat oven to 350°F (180°C).
- Shape dough into 1 (14x8-inch) rectangle, about 1-inch thick. Place on an ungreased baking sheet.
- 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.
- 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
- 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.
- Preheat oven to 200°F (93°C). Line 2 rimmed baking sheets with parchment paper.
- Dip strawberries in sugar mixture, and place in a single layer on prepared pans.
- 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
- 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.
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
- Transfer olives to pan, and spread to edges.
- Bake until dry but tacky, 1 to 1½ hours. Cover and refrigerate for up to 1 week.
