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
  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.
Recipe by Bake from Scratch at https://bakefromscratch.com/candied-strawberry-olive-biscotti/