Do you know the secret of what makes biscotti so perfectly dry and crunchy? These almond flavored Italian cookies are actually baked twice! This traditional recipe is made healthier by substituting heart-healthy olive oil in place of butter or vegetable oil and by packing the cookies with chunks of almonds. To go even further, you could swap in whole-wheat flour for a cookie higher in fiber.
For an extra special treat, drizzle the baked biscotti with melted dark chocolate.
Makes 2 dozen cookies
What You'll Neeed:
2 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup olive oil
2/3 cup sugar
1 1/2 teaspoons almond extract
1 cup whole almonds
4 ounces good quality dark chocolate, melted (optional)
What to Do:
- Preheat the oven to 350 degrees.
- In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the olive oil and sugar and beat until light and fluffy.
- Add the eggs and almond extract and beat until combined.
- In two to three batches, stir in the dry ingredients.
- Fold in the almonds. (The dough will be slightly sticky.)
- Lightly flour a clean work surface. Turn the dough out onto the work surface and divide in two.
- Form each piece of dough into a rectangle about nine to 10 inches long, by three inches wide. The dough will be sticky, so add a little more flour to your work area as necessary.
- Place the logs of dough on a parchment-lined baking sheet. Bake for 25 minutes, or until a toothpick inserted in the dough comes out clean.
- Remove the cookies from the oven and cool on the baking sheet for 15 minutes.
- Using a serated knife, slice the cookie "loaves" into 1/2-inch thick slices.
- Place the sliced cookies cut side down on the baking sheet, and bake for another 15 to 20 minutes, flipping the cookies over halfway through, until light brown.
- Remove from the oven and cool completely.
- Optional: Once cooled, drizzle cookies with melted dark chocolate.