Citrus, Olive Oil and Walnut Biscotti

Directions

1. Preheat oven to 350 degrees F.
2. Lightly toast walnuts, 3-5 minutes. When cooled, chop into small pieces, set aside.
3. Add butter and sugar to mixer. Mix until combined, but not fluffy.
4. Add extra virgin olive oil, salt, Cara Cara orange zest, and egg. Mix well
5. Add all purpose flour, nutmeg and baking soda to sugar egg mixture. Mix well on medium speed. Add walnuts.
6. On a parchment lined baking sheet, shape the dough into a rectangle shape, evenly distributed and flat on top, about ¾ of an inch thick.
7. First bake is for 15-20 minutes, until golden brown, but not completely baked. The center should still bounce back slightly when touched.
8. Allow cookie log to cool before attempting to slice.
9. Carefully place the biscotti log onto a cutting board. Using a serrated knife, cut the biscotti into 12 equal slices.
10. Place the biscotti back onto the baking sheet. Bake for 8 minutes, flip the cookies to the other side, and bake for 8 more.
11. The cookies should be fully baked in the centers and golden brown.
12. Once cooled, serve with Sunkist Blood orange and ginger marmalade.