Indulge in the delightful crunch of olive oil almond biscotti. These twice-baked Italian cookies are perfect for dipping into your morning coffee or enjoying as an afternoon snack. The combination of olive oil and almonds gives these biscotti a unique flavor and texture that is both rich and satisfying.
While most of the ingredients for this recipe are common pantry staples, you may need to pick up a few items at the supermarket. Almond extract is a key flavor component and might not be in everyone's kitchen. Additionally, make sure to get whole almonds that you can toast and chop yourself for the best flavor and texture.
Ingredients for Olive Oil Almond Biscotti
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.
Technique Tip for This Biscotti Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Alternative Recipes Similar to This Biscotti
How to Store or Freeze Your Biscotti
- 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.
How to Reheat Leftovers
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.
Essential Tools for This Biscotti Recipe
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.
How to Save Time on Making Biscotti
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.
Olive Oil Almond Biscotti Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ¼ cup olive oil
- 1 teaspoon almond extract
- 1 cup whole almonds, toasted and chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, olive oil, and almond extract. Add to dry ingredients and mix until combined.
- Fold in chopped almonds.
- Divide dough in half and shape into two logs on the baking sheet.
- Bake for 25 minutes. Remove from oven and let cool for 10 minutes.
- Slice logs into ½-inch thick slices. Place slices back on the baking sheet.
- Bake for another 15 minutes, until golden and crisp.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Biscotti
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