Olive Oil Biscotti

Instructions

1. Preheat oven to 350. In a small bowl, whisk together the all-purpose flour, baking powder and sea salt. Set Aside.
2. In the bowl of a stand mixer, whisk together the olive oil, eggs, sugar, and zest to form a slurry.
3. Using the dough hook attachment on low speed, add the flour into the slurry, one cup at a time. Scrape down the bowl in between additions. Add in the currants. The dough will be very sticky-but it will have a beautiful sheen to it.
4. Generously flour a clean work surface. This dough is super, super sticky, so handle it sparingly. Wash and dry your hands, then coat with flour. I like to wear food service gloves and coat those in flour to keep my hands clean. Shape the dough into two 9" long ropes.
5. Bake for 25-30 minutes, depending on your oven. When done, the two loves will be golden brown and firm on top. If there is any wobbling, bake longer for doneness.
6. Lower the oven temperature to 300 and allow the loaves to cool for 15-20 minutes. They will finish cooking a bit more, and I know from experience that you will burn yourself if you try to cut them right out of the oven! You can choose how you cut the biscotti. If you want small biscotti, cut 3/4 inch slices horizontally. You should get about 22 pieces, including the ends. If you cut on the bias, you get longer, cafe style biscotti- but few pieces.
7. Bake the slices for another 10 minutes. They might still be slightly "soft"-- as in not rock hard--but they are done. As they cool, they will harden. Store in an air-tight container in a cool place and they'll easily last a few weeks.