Olive oil is the heart of many traditional Greek cookies. Long before butter became common in baking, olive oil was the base of countless sweet treats prepared for fasting periods and everyday enjoyment alike.
From the syrup-soaked melomakarona to fragrant moustokouloura, sesame-studded sousamokouloura, wine-scented krasokouloura and simple ladokouloura, each variety has its own character shaped by the ingredients added.
These vegan orange biscotti fall into that last category called ladokouloura (olive oil cookies) though their twice-baked texture makes them closer to biscotti.
They are crisp, aromatic and wonderfully dunkable, perfect with coffee or tea.
A Recipe Shared Over Coffee
Every Friday morning we have our little Tupperware gathering, and someone always brings along something homemade, a cake, a pie, biscuits or something savoury.
A couple of weeks ago there was an abundance of treats, yet these humble olive oil biscotti stood out. A Cretan lady had brought them, and after the first bite I immediately asked for the recipe.
The quantities she gave me were generous, enough to feed a small village! I made just one quarter of the recipe and still ended up with plenty of biscotti to share.
A Small Kitchen Disaster (With a Happy Ending)
Not every baking day goes smoothly. Shortly after placing the tray in the oven, we had a power cut. The logs had browned beautifully on the outside but were still soft inside. At the time I was rather upset. All that effort to go wasted!
But sometimes improvisation saves the day.
I sliced them anyway and returned them to the switched-off oven, using only the residual warmth. Slowly they dried out perfectly. In the end, they turned out just as they should, crisp and fragrant.
Sometimes the best kitchen lessons come from small mishaps.
Serving Suggestions
These biscotti keep beautifully in an airtight tin and are ideal during fasting periods as they contain no butter, eggs or dairy.
Their orange and spice aroma makes them especially lovely in winter, but they are just as welcome year-round.
If you like, you can dip them in melted dark chocolate for a more indulgent version, though I must admit, I prefer them exactly as they are: simple, traditional and full of olive oil fragrance.
This is the original recipe, as given to me:
Nistisima Ladokouloura (Vegan Olive Oil Biscotti)
Preparation time: 20 minutes
Baking time: about 30–40 minutes
Ingredients
- 3 kilos all-purpose flour
- 1½ glasses sugar*
- 4 glasses olive oil*
- 2 glasses fresh orange juice*
- 1½ glass brandy or red wine or tsikoudia or ouzo
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 spoonful orange zest
- ½ cup roasted almonds, roughly chopped
Directions
- Preheat the oven to 180°C.
- Mix together the olive oil, sugar, orange juice and alcohol of choice until combined.
- Add the orange zest, cinnamon and cloves and stir to incorporate.
- Dissolve the baking soda in a little of the orange juice if preferred, then add it along with the baking powder.
- Gradually add the flour and mix until a soft but firm dough forms.
- Fold in the roasted almonds.
- Divide the dough into portions and shape into logs, depending on how large you want the biscotti.
- Place them on a baking tray lined with parchment paper.
- Bake for about 35 minutes, or until the logs are lightly golden.
- Remove from the oven and allow them to cool enough to handle.
- Slice into 1 cm thick pieces.
- Lay the slices cut-side down on the tray and bake again for about 10 minutes, or until dry and crisp.
- Baking time will vary depending on the size of the biscotti.
Note: The standard drinking glass is 250 ml, so I converted the recipe to a smaller scale. You will find it in the recipe card.
Vegan Orange Biscotti (Nistisima Ladokouloura)
Crisp vegan orange biscotti made with olive oil, almonds and warm spices. Traditional Greek nistisima ladokouloura, perfect for coffee and fasting periods.
Ingredients
- 750 grams all-purpose flour
- 95 grams granulated sugar
- 250 ml olive oil
- 125 ml fresh orange juice
- 90 ml brandy or red wine or tsikoudia or ouzo
- 1 tablespoon orange zest
- ¾ tablespoon baking powder (about 9 grams)
- ¾ tablespoon baking soda (about 10 grams)
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 30 grams roasted almonds, roughly chopped
Instructions
- Preheat the oven to 180°C (fan 170°C).
- In a large bowl, whisk together the olive oil, sugar, orange zest and alcohol until combined.
- Add the cinnamon and cloves.
- Mix the baking soda into the orange juice and incorporate it along with the baking powder.
- Gradually add the flour, mixing until a firm but pliable dough forms.
- Fold in the roasted almonds.
- Divide the dough into two logs and place them on a baking tray lined with parchment paper.
- Bake for about 35 minutes, until lightly golden.
- Remove from the oven and allow them to cool for 10–15 minutes, until safe to handle.
- Slice into 1 cm thick pieces.
- Lay them on the tray and return to the oven for 10–15 minutes, until dry and crisp.
- Cool completely before storing in an airtight container.
Nutrition Information
Yield 45 Serving Size 1Amount Per Serving Calories 81Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 94mgCarbohydrates 16gFiber 1gSugar 3gProtein 2g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Vegan Desserts
Some other vegan desserts you can try during Lent.
Vegan, Lactose Free and Gluten Free Ryzogalo (rice pudding)
This coconut rice pudding is not only vegan but also lactose free and gluten free but equally creamy and delicious as the classic one!
Daktyla (Ladies' fingers)
Daktyla, also called daktyla kyrion (meaning ladies fingers) is the most popular Cypriot dessert made with phyllo which is very crisp and very juicy, filled with almonds, cinnamon and sugar. They are fried and then drenched in syrup, scented with anthonero (orange blossom water), which make them irresistible.
Shiamishi and Assumption Day
Shiamishi, are one of the best panigyria treats in Cyprus. These are made with homemade phyllo filled with an aromatic, vegan, sweet semolina cream, which is flavoured with anthonero (orange blossom water) and mastic and then deep fried.
Vegan Carrot and Banana Cake with Coconut Frosting
A very moist, delicious and healthy Vegan Carrot Cake with Banana, Spices and topped with Coconut frosting and Bergamot fruit preserve.
Vegan Chocolate Avocado Orange Almond Cake
This vegan chocolate cake uses avocado and extra virgin olive oil instead of any other fat, it is loaded with chocolate flavor and and many other healthy ingredients.
Kopiaste and Kali Orexi,
Sam Sotiropoulos
Friday 19th of September 2008
Bravo Ivy, they look great. My grandmother made ladokouloura regularly so I have a weakness for them. :)
Rosie
Thursday 18th of September 2008
Oh Ivy your biscotti really is lovely, this is something I have on my list of to do bakes having never made this as yet!
Rosie x
elly
Thursday 18th of September 2008
How delicious Ivy! I love biscotti. And koulouria :)I have never made koulourakia myself...what a horrible Greek I am. I always just eat my yiayia's when I see her. Hah. I need to make some myself!
Lisa
Wednesday 17th of September 2008
These sound wonderful Ivy! I'm starving right now and would happily eat these for dinner.
Ivy
Wednesday 17th of September 2008
Thanks, shall check your answer.