We are in love with the flavor of preserved or pickled lemons, but were surprised to discover there aren’t many recipes for baked goods using this lemony condiment, so ubiquitous to the Middle East. Wanting to make some lemon and olive oil biscotti, but being out of lemons and too lazy to go to the supermarket, I decided to experiment. It was unanimous. Preserved lemon paste made these amazing cookies even more amazing. Or so my willing family tasters opined.
Make a batch and see if your family agrees!
Preserved Lemon and Olive Oil Biscotti
Yield: 15 biscotti
- ¾ cup extra virgin olive oil
- ¾ cup sugar
- 2 tablespoons preserved lemon paste*
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- 2 eggs
- 2 ¼ cups flour
*Make preserved lemon paste by seeding preserved lemons, rinsing them under water, and blending them, pith, peel, fruit and all, in the food processor, scraping down the sides a few times, until a paste or slurry is formed. Store refrigerated in a jar, topped with a thin layer of olive oil before affixing the lid.
- Preheat oven to 350° Line two baking pans with parchment paper.
- Beat together olive oil, sugar, and preserved lemon paste. Add vanilla, baking powder, and eggs.
- Add flour, mix on low speed until just combined. Dough will be loose.
- Pour the batter down the length of one of the parchment lined pans. Shape with moistened hands so the log is longer than it is wide. Batter will spread.
- Bake for 25 minutes. Cool pan on cake rack for 5 minutes.
- Slice the log into diagonal slices about ½ inch wide. Lay cookie slices on second parchment-lined baking sheet. Bake 15 minutes.
- Turn slices and bake another 10 minutes.
- Cool by setting the hot baking pan with the cookies on a cake rack.