Olive Oil Almond Biscotti Recipe

All-purpose flour: The base of the biscotti, providing structure and texture.

Granulated sugar: Adds sweetness to the biscotti.

Baking powder: Helps the biscotti rise and become light and airy.

Salt: Enhances the flavors of the other ingredients.

Eggs: Binds the ingredients together and adds richness.

Olive oil: Adds moisture and a subtle fruity flavor.

Almond extract: Provides a concentrated almond flavor.

Whole almonds: Adds crunch and a nutty flavor to the biscotti.

When shaping the dough into logs, lightly dampen your hands with water or a bit of olive oil to prevent sticking. This will help you achieve smooth, even logs that bake more uniformly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, making the biscotti healthier.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the biscotti.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg. This is a good vegan alternative and adds extra fiber.

• olive oil - Substitute with coconut oil: Coconut oil provides a different but pleasant flavor and is solid at room temperature, which can affect the texture of the biscotti.

• almond extract - Substitute with vanilla extract: Vanilla extract provides a different but complementary flavor profile.

• whole almonds - Substitute with hazelnuts: Hazelnuts offer a different nutty flavor and can be a delightful variation in texture and taste.

• Allow the biscotti to cool completely before storing. This ensures they maintain their crisp texture and avoid becoming soggy.
• Store the biscotti in an airtight container at room temperature. They will stay fresh for up to two weeks.
• For longer storage, consider freezing the biscotti. Place them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the biscotti to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, remove the desired number of biscotti from the freezer and let them thaw at room temperature. For an extra-crispy texture, reheat in a 300°F (150°C) oven for 5-10 minutes.
• If you prefer a softer biscotti, store them with a slice of apple or orange in the container. The moisture from the fruit will soften the biscotti over time.
• Avoid storing biscotti in the refrigerator, as the humidity can make them lose their crunch.

• Preheat your oven to 300°F (150°C). Place the biscotti on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until they are warmed through and slightly crisp.

• Use a toaster oven set to 300°F (150°C). Arrange the biscotti on the rack and toast for 5-7 minutes. This method is perfect for reheating a small batch.

• If you prefer a quicker method, you can use a microwave. Place the biscotti on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds. Note that this method may not retain the crispiness as well as the oven methods.

• For an added twist, you can reheat the biscotti on a stovetop griddle. Heat the griddle over medium-low heat and toast each side of the biscotti for 1-2 minutes until warmed and slightly crispy.

• Oven: Used to bake the biscotti at the specified temperatures.

• Baking sheet: Provides a flat surface to bake the biscotti logs and slices.

• Parchment paper: Prevents the biscotti from sticking to the baking sheet.

• Mixing bowl: Used to combine the dry ingredients.

• Mixing bowl: Used to beat the eggs, olive oil, and almond extract.

• Whisk: Helps to evenly mix the dry ingredients.

• Spatula: Useful for folding in the chopped almonds.

• Knife: Used to chop the toasted almonds and slice the biscotti logs.

• Cutting board: Provides a surface to chop the almonds.

• Measuring cups: Ensures accurate measurement of the flour, sugar, and almonds.

• Measuring spoons: Ensures accurate measurement of the baking powder, salt, and almond extract.

• Cooling rack: Allows the biscotti logs to cool before slicing.

Pre-toast the almonds: Toast the almonds in advance and store them in an airtight container to save time on baking day.

Measure ingredients ahead: Measure out all ingredients the night before and store them in separate containers to streamline the mixing process.

Use a stand mixer: A stand mixer can quickly and efficiently combine your wet and dry ingredients, saving you valuable time.

Chill the dough: If the dough is too sticky, chill it for 10-15 minutes to make it easier to shape into logs.

Slice with a serrated knife: Use a serrated knife to slice the biscotti logs cleanly and quickly without crumbling.