What makes biscotti so perfectly dry and crunchy is that these almond-flavored Italian cookies are 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 with melted dark chocolate.

11 Ingredients

  • 2 1/2 cups all-purpose flour, plus more for rolling dough
  • 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
  • 2 eggs
  • 1 1/2 teaspoons almond extract
  • 1 cup almonds
  • 4 ounces good quality dark chocolate, melted (optional)

Directions

<ol> <li>Preheat oven to 350 degrees.</li> <li>In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.</li> <li>In a large bowl, combine olive oil and sugar, and beat until light and fluffy.&nbsp;Add eggs and almond extract, and beat until combined.</li> <li>In two to three batches, stir&nbsp;dry ingredients into wet ingredients.&nbsp;Fold in almonds. (Dough will be slightly sticky.)</li> <li>Lightly flour a clean work surface. Turn dough out onto surface and divide in two.&nbsp;Form each piece into a rectangle about 9 to 10&nbsp;by 3 inches, adding more flour to&nbsp;work area as necessary.&nbsp;Place dough on a parchment-lined baking sheet. Bake for 25 minutes, or until a toothpick inserted in dough comes out clean.</li> <li>Remove cookies from&nbsp;oven and let cool&nbsp;for 15 minutes.</li> <li>Using a serated knife, slice cookie loaves&nbsp;into 1/2-inch thick slices.&nbsp;Place slices cut side down on baking sheet, and bake for another 15 to 20 minutes, flipping cookies over halfway through, until light brown.&nbsp;Remove from&nbsp;oven and cool completely.</li> <li>Once cooled, drizzle cookies with melted dark chocolate, if desired.</li></ol>

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