My kids love the packaged biscotti from the grocery store. So I recently decided to make my own homemade almond biscotti recipe using a traditional recipe using olive oil. I know it sounds weird.
Why would you use olive oil in a sweet biscotti?
Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil.
The choice is yours; just keep in mind thatthose made with butter or oil will have both a softer texture and a shorter shelf life. But oil ones have a longer shelf life than butter ones.
My biscotti dough is very sticky
When I have made biscotti with butter like these chocolate biscotti, the dough was less sticky
Add small amounts of more flour as necessary until you have shaped them into the size log/slab specified in your recipe. You can alsosimply refrigerate for at least an hour so it hardens more before kneading and shaping.
What can I add to a plain biscotti recipe?
Nuts, chocolate chips, dried fruit and othermix–ins: This is the fun part! You can get creative with yourmix–insto create your ownbiscotti flavor. Plus dip in white or dark chocolate.
How to make homemade Biscotti using olive oil
If using almonds, we suggest roasting them first to bring out the flavor and add crispness. Here is another biscotti method using a pan instead of logs. My Nonna’s Biscotti.
2 cups almonds
– 4 cups of flour (some experts say to use 1/2 white whole wheat flour)
– 2 teaspoons of baking powder
– 1 teaspoon of salt
– 3/4 cup of olive oil
– 1.5 cups of sugar
– 4 eggs at room temperature
– 4 T Amaretto Liqueur or 1-2 tsps Almond extract
– 1 T vanilla extract
Whisk dry ingredients
Cream the oil and sugar first and add in the eggs, one at a time. Then add in the Amaretto and vanilla.
Slowly incorporate the flour mixture, adding the roasted almonds last.
Portion the dough into 4 and with a floured surface and some flour sprinkled on top, pat each portion into a log, placing two on each parchment covered cookie sheet.
Bake the logs for 25 minutes at 350. Once cooled for about 15 minutes, use a serrated knife and slice them into 1/2 inch thick, diagonal slices.
Return them to the oven, at 325F for 10 min each side. If you prefer your biscotti extra crispy, you might cook them longer
Serve them dipped in chocolate or without.
How long do homemade biscotti last once baked.
These wont last long, at least at my house unless I hide them. Store at room temperature for up to 4 weeks.Store in the freezer for up to 3 months.
For added protection I add parchment paper between my layers and store in a cool place ( our basem*nt in the winter months.)
TIPS ON MAKING HOMEMADE BISCOTTI
- The dough can be pretty dense, so we recommend using a stand mixer.
- Want to change up the add ons? You can use about 3/4 cup of your favorite add-in. Some popular ones are mini chocolate chips, raisins, craisins, white chocolate chips, and pistachios.
- Make sure your biscotti coolscompletelybefore cutting into it.
- BE PATIENT WHEN TURNING YOUR SLICES. When they are warm they are especially fragile and likely to break.
Homemade Almond Biscotti Recipe using Olive Oil
Yield: 40
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Double baked biscotti cookies are perfect dunked in coffee, tea or milk
Ingredients
- 2 cups almonds
- 4 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 3/4 cup of olive oil
- 1.5 cups of sugar
- 4 eggs at room temperature
- 4 T Amaretto Liqueur or 2 tsps of Almond extract
- 1 T vanilla extract
Instructions
Preheat oven to 350 degrees. Spread thealmondson a baking sheet, place in the oven andtoastfor about 15 minutes.
In a bowl, mix up the dry ingredients:
Use a whisk to blend it together and set aside.
Then in another bowl, Cream the oil and sugar first and add in the eggs, one at a time . Then add in the Amaretto and vanilla.
Slowly incorporate the flour mixture, adding the roasted almonds last.
Portion the dough into 4 and with a floured surface and some flour sprinkled on top, Shape each portion into a log, placing two on each parchment covered cookie sheet.
Bake the logs for 25 minutes at 350. Once cooled for about 15 minutes, use a serrated knife and slice them into 1/2 inch thick, diagonal slices.
Return them to the oven, at 325F for 10 min each side.
If you prefer your biscotti extra crispy, you might cook them longer -
Notes
This recipe can be cut in half. You can substitute Almond Extract, just use 1/2 tsp per 1 tablespoon. I also chop up my almonds before adding them.
Nutrition Information
Yield 40Serving Size 1
Amount Per ServingCalories 165Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 19mgSodium 119mgCarbohydrates 19gFiber 1gSugar 8gProtein 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
