Chocolate Almond Olive Oil Biscotti

I always try to replace butter with Olive Oil when I can and most times the swap works out quite well. These rich, deep chocolate, almond biscotti are not too sweet but the addition of the chocolate drizzle on top made them perfectly decadent. They can be sliced thin for a very dry hard biscotti, which is perfect for dipping into steaming mugs of hot coffee or sliced thicker for a softer version. Individually  wrapped in pretty cellophane they are an extra special treat.

These are Big Pete approved which is saying something since he is pretty picky.

You will need:

• 2 cups of all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt - I used a chocolate sea salt but you can use plain as well
• 1/2 cup Mild Extra Virgin Olive Oil - I used a Oltremonti from Corsica, France
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla paste (or pure vanilla extract)
• 1/2 cup dark chocolate chips (the best quality you can get)
• 1 cup whole almonds
• an additional 1/2 cup chocolate chips for melting drizzle topping

Heat oven to 350 degrees F.

 

 Step 1: in a large bowl combine all dry ingredients. Add flour, baking soda and salt. Sift the cocoa powder into bowl to remove any lumps. Combine all dry ingredients with a whisk.

Step 2: in another bowl add olive oil and sugar and mix until it resembles wet sand. Add 2 eggs and  vanilla paste if you can find it (regular real vanilla extract if you can't find the paste) Whisk hard for a full minute. You can of course use a hand mixer but, I like to make it an arm workout!

Step 3: add the dry ingredients and stir with a wooden spoon until it gets too stiff then turn out the whole mess and incorporate on the counter.

Step 4: when the flour is added add the chocolate chips and almonds. I basically roll 

them and press them into the dense paste. Form a log and press top to make a long log. You can make this thicker or thinner depending on whether you want thin slices or thin logs.

Step 5: place log onto a cookie sheet lined with parchment paper. You can form the log directly on the paper if you do not wish to move it. If it sticks you can use a spatula to loosen it for moving onto cookie sheet.

Bake for 30 minutes and remove from oven for 5 minutes. (this is what is looks like after 30 minutes)

Step 6: with a very sharp serrated knife saw the logs into individual biscotti. If you do not have a good sharp knife you may want to use sliced almonds in the recipe.

Place the slices on their sides and bake another 10 minutes, then flip over and bake an additional 10 minutes.

In a small bowl over boiling water melt final 1/2 cup of chocolate chips. Place melted chocolate in a bag, slice off end and drizzle over tops.

Coffee optional but definitely recommended!