Chocolate Chip and Almond Biscotti
These biscotti are crisp and filled with the taste of chocolate and almond. Use a good extra virgin olive oil that is fruity in flavor not peppery or too strong in flavor or it will overpower the other flavors. In America, I have found that oils from Liguria are very light and fruity in flavor and work very well in dolci recipes, but I have also used good oils from Tuscany and other areas of Italy
Ingredients
¼ cup olive oil (Extra virgin works great in this recipe. Use a light fruity EVO.)
2/3 cup of sugar (preferably a fine, highly soluble sugar)
1 teaspoon vanilla extract ( or for a more intense almond flavor use 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract)
1 egg plus one egg yolk
1 1/2 teaspoons baking powder
2 cups all purpose flour minus 2 tablespoons
1/2 cup of almonds coarsely chopped
1/2 cup of mini chocolate chips
Equipment
1 baking sheet covered with parchment paper
kitchen aid or hand mixer
Making the Biscotti
Step 1: Preheat oven to 350 degrees.
Step 2: In a mixing bowl, combine the olive oil and sugar and mix for 1 to 2 minutes. (I use the kitchen aid for steps 2-4. But be aware that by the time you add the last of the flour your mixer may be laboring hard because of the viscosity of the dough.)
Step 3: Add the egg and egg yolk, baking powder, and vanilla to the oil and sugar mixture and mix thoroughly until your eggs are light in color. Then add in the chocolate chips and the almonds and mix.
Step 4: Add one cup of flour to the mixture and mix until it is fully integrated with the oil mixture. Now add about 2/3 of the remaining flour and mix well. Depending on the size of your eggs, you may need to use the entire amount of flour, but it is possible that you will use less. Your dough should remain a little sticky, but not so sticky that you can not handle it, Add more of the flour if needed.
Step 5: Transfer the dough from the mixing bowl to a well floured surface. As the dough will still be a little sticky, knead it for about 30 seconds on the floured surface forming it into a round.
Step 6: Cut the round of dough into two equal pieces and roll each half of the dough by hand into a log shape. Your log will be approximately 9 - 10 inches in length. Transfer the log to your baking sheet and pat down the top of each log slightly.
Step 7: Bake in a 350 degree oven for approximately 20 minutes until the logs are starting to brown on top and are somewhat firm to the touch.
Step 8: Remove the logs from the oven and let cool for approximately 15 to 20 minutes. When the logs are cool, cut them into diagonal slices about ¾ of an inch in thickness. (I find this works better if I do not use a serrated knife, but many recipes suggest using a serrated knife. Try both and see what works best for you.)
Step 9: Place the sliced biscotti back on the baking sheet and return to the oven for approximately 12 minutes turning each biscotti over after 7 minutes. Biscotti should take on a lightly golden brown appearance.
Step 10: Remove the biscotti from the oven, let cool and enjoy. Biscotti will keep well in an airtight container for several days.
Recipe yields approximately 22-24 biscotti.
Ingredients
¼ cup olive oil (Extra virgin works great in this recipe. Use a light fruity EVO.)
2/3 cup of sugar (preferably a fine, highly soluble sugar)
1 teaspoon vanilla extract ( or for a more intense almond flavor use 1/2 teaspoon of vanilla and 1/2 teaspoon of almond extract)
1 egg plus one egg yolk
1 1/2 teaspoons baking powder
2 cups all purpose flour minus 2 tablespoons
1/2 cup of almonds coarsely chopped
1/2 cup of mini chocolate chips
Equipment
1 baking sheet covered with parchment paper
kitchen aid or hand mixer
Making the Biscotti
Step 1: Preheat oven to 350 degrees.
Step 2: In a mixing bowl, combine the olive oil and sugar and mix for 1 to 2 minutes. (I use the kitchen aid for steps 2-4. But be aware that by the time you add the last of the flour your mixer may be laboring hard because of the viscosity of the dough.)
Step 3: Add the egg and egg yolk, baking powder, and vanilla to the oil and sugar mixture and mix thoroughly until your eggs are light in color. Then add in the chocolate chips and the almonds and mix.
Step 4: Add one cup of flour to the mixture and mix until it is fully integrated with the oil mixture. Now add about 2/3 of the remaining flour and mix well. Depending on the size of your eggs, you may need to use the entire amount of flour, but it is possible that you will use less. Your dough should remain a little sticky, but not so sticky that you can not handle it, Add more of the flour if needed.
Step 5: Transfer the dough from the mixing bowl to a well floured surface. As the dough will still be a little sticky, knead it for about 30 seconds on the floured surface forming it into a round.
Step 6: Cut the round of dough into two equal pieces and roll each half of the dough by hand into a log shape. Your log will be approximately 9 - 10 inches in length. Transfer the log to your baking sheet and pat down the top of each log slightly.
Step 7: Bake in a 350 degree oven for approximately 20 minutes until the logs are starting to brown on top and are somewhat firm to the touch.
Step 8: Remove the logs from the oven and let cool for approximately 15 to 20 minutes. When the logs are cool, cut them into diagonal slices about ¾ of an inch in thickness. (I find this works better if I do not use a serrated knife, but many recipes suggest using a serrated knife. Try both and see what works best for you.)
Step 9: Place the sliced biscotti back on the baking sheet and return to the oven for approximately 12 minutes turning each biscotti over after 7 minutes. Biscotti should take on a lightly golden brown appearance.
Step 10: Remove the biscotti from the oven, let cool and enjoy. Biscotti will keep well in an airtight container for several days.
Recipe yields approximately 22-24 biscotti.