Greek Lemon Sesame Biscotti (Paximathakia Portokaliou)

Special equipment

whisk, baking sheets

Ingredients

serves makes 5 dozen cookies, active time 30 minutes, total time 1 1/2 hours

• 1/3 cup plus 2 tablespoons pulp-free orange juice
• 1/4 teaspoon baking soda
• 3 1/2 cups (about 17 1/2 ounces) all purpose flour
• 1 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup plus 2 tablespoons olive oil
• 2 tablespoons grated lemon zest and 2 tablespoons fresh lemon juice, from about 2 lemons
• 1/4 cup warm water
• 1/3 cup (about 2 1/2 ounces) sugar
• 1/4 cup plus 1 tablespoon toasted sesame seeds

Procedures

1. Adjust oven rack to middle and upper middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, combine orange juice and baking soda; set aside.
   
2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.
   
3. Add olive oil, lemon juice, lemon zest, and warm water to bowl with orange juice and whisk to combine. Add sugar and whisk until well combined and lightened, about 3 minutes. Add flour mixture and stir to combine. Stir in sesame seeds.
   
4. On a lightly floured surface, kneed dough until it it smooth and elastic, about 5 minutes. Form the dough into four equal logs, each about 14-inches long. Transfer two to each baking sheet. Score the each log with 1/3-inch slices, cutting close to the bottom but not all the way through the dough.
   
5. Bake logs unti golden on top, about 15 minutes. Take cookies out of oven and decrease temperature to 200°F.
   
6. When logs are cool enough to handle, use a serrated knife to cut into individual cookies. Place cookies back in the oven and bake until dry, about 1 hour.

Chocolate Fig Biscotti

Special equipment

baking sheet, stand mixer,

Ingredients

serves makes about 30 biscotti, active time 15 minutes, total time 1 hour

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup diced dried figs

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
   
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
   
3. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy, about 3 minutes. Add eggs and vanilla and beat to combine. Add dry ingredients and beat until dough comes together (it will be dry) then mix in figs.
   
4. Divide dough into two equal pieces. Form each piece into a 12- by 2- inch log and place on baking sheets. Bake until cooked through but still soft, about 30 minutes.
   
5. When cool enough to handle, use a serrated knife to cut biscotti into 3/4-inch thick pieces. Place back on baking sheet and bake until dry and toasted, about another 10 minutes. Transfer to a wire rack to finish cooling.