Italian chocolate biscotti recipe

Ingredients

• 3 eggs
• 1 cup sugar
• 1/3 cup olive oil
• 2 1/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp grated orange rind
• 1 tsp almond extract
• 1 cup chocolate covered almonds
• 1/3 cup slivered almonds
• 1 egg white

Instructions

1. 1

   Beat: In the bowl of your stand mixer fitted with the paddle attachment combine the eggs, sugar and olive oil and beat well on medium speed for approximately 5 minutes.

2. 2

   Whisk: Meanwhile, combine your dry ingredients in a bowl and whisk until well combined. Set aside.

3. 3

   Beat: Add the grated orange rind and the almond extract to your wet ingredients in your mixer bowl and mix well. Next, with the mixer speed set on low, slowly add in the dry ingredients. When just combined (that is, you no longer see any flour), add in the chocolate covered almonds and mix briefly until well combined.

4. 4

   Shape: Line your baking tray with parchment paper. Half your dough and roll to make two logs which are approximately 1 inch think and 4 inches wide. We find it helpful to grease our hands with olive oil before shaping. Place on a parchment lined baking tray. Flatten a little bit using your hands. Optional: If you wish to decorate the top of your biscotti with slivered almonds, brush the top of the dough with a thin layer of egg white and then sprinkle the slivered almonds on top. Chill in refrigerator for 15 minutes.

5. 5

   Preheat: While dough is chilling, preheat oven to 325 °F

6. 6

   Bake: Remove the dough from the refrigerator and then bake in the middle rack of your oven for 30 minutes. Remove, and allow to cool on baking sheet for 15 minutes. Once cooled, use a serrated knife to carefully cut the logs into biscotti (keep them on the baking tray). We like to cut on the diagonal and have each biscotti about 1 inch wide. Arrange biscotti so that a cut side is up and bake in the middle rack of the oven for 15 – 20 minutes, turning over half way through.

7. 7

   Cool: Allow to cool on baking tray for a few minutes and then transfer to a cooling rack. Biscotti should be crisp and dry, but not too hard. Store in a well sealed container at room temperature for several weeks. Baked biscotti can also be stored in the refrigerator, or frozen. Enjoy!