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