`Chocolate-Dipped Olive Oil Biscotti with Almonds |
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en English
en English fr Français el ελληνικά de Deutsche it Italiano zh-CN 中文 pt Português es Español tr Türkçe hr Hrvatski ja 日本語

Chocolate-Dipped Olive Oil Biscotti with Almonds

Extra virgin olive oil is a fabulous ingredient for baking, easily replacing butter and imparting delightfully rich flavor.
Chocolate Dipped Olive Oil Biscotti with Almonds
Chocolate Dipped Olive Oil Biscotti with Almonds
Aug. 28, 2020
Patterson Watkins

The iconic cof­fee-time sweet treat has been given the olive oil treat­ment. If you are a fan of bis­cotti, you must give this recipe a try!

chocolatedipped-olive-oil-biscotti-with-almonds-olive-oil-times-chocolatedipped-olive-oil-biscotti-with-almonds

Chocolate-Dipped Olive Oil Biscotti with Almonds

5 from 4 votes
Course: DessertDifficulty: Medium
Servings

12

each
Prep time

20

min­utes
Cooking time

45

min­utes

Try a del­i­cate Hojiblanca extra vir­gin olive oil.

Ingredients

  • 2 1/2 cups all-pur­pose flour

  • 1 tea­spoon salt

  • 1 tea­spoon bak­ing pow­der

  • 2/3 cup mild-inten­sity extra vir­gin olive oil

  • 1 cup gran­u­lated sugar

  • 2 eggs

  • 1 tea­spoon vanilla extract

  • 1 cup dark choco­late chips

  • 1/4 cup almond sliv­ers, crushed

Directions

  • Combine flour, salt and bak­ing soda together in a bowl, whisk to com­bine. In another bowl, com­bine EVOO, sugar, eggs and vanilla, whisk until blended and smooth.
  • Working in batches, sprin­kle the flour mix­ture into the wet, stir­ring to com­bine and cre­at­ing a thick cookie-dough con­sis­tency. Divide the dough in half, wrap and refrig­er­ate for 30 min­utes.
  • Preheat oven to 350°F and line a bak­ing sheet with parch­ment. Form the dough into even logs (about 3 inches wide by 6 inches long) and place on the sheet. Bake for 30 – 35 min­utes or until golden brown around the edges and firm through­out the cen­ter. Remove from the oven and let cool slightly (cool­ing down enough for you to han­dle). Reduce oven tem­per­a­ture to 300°F. 
  • Once cool, slice the logs, at an angle, into 1 inch thick cook­ies. Return the cook­ies to the bak­ing sheet and place back in the oven. Bake for 10 – 15 min­utes or until the cook­ies are crispy. Remove from the oven and let cool.
  • Once cool, melt choco­late using a dou­ble boiler (or microwave for incre­ments of 20 sec­onds until the choco­late has melted). Dip the bis­cotti into the choco­late, let­ting any excess drip off, and place on a wire rack or wax paper lined bak­ing sheet. Then sprin­kle with crushed almonds. Let the choco­late harden com­pletely before serv­ing.

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