Homemade Olive Oil Almond Biscotti Recipe

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 that those 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.
 
homemade almond biscotti with olive oil
 

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 also simply 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 other mixins: This is the fun part! You can get creative with your mixins to create your own biscotti 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. 

now to roast almonds

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

– 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.

biscotti dough

Portion the dough into 4 and with a floured surface and some flour sprinkled on top, she fashions each portion into a log, placing two on each parchment covered cookie sheet.

biscotti logs before baking

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.

second bake on biscotti

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 basement in the winter months.)

chocolate covered bicotti

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 cools completely before cutting into it.
  • BE PATIENT WHEN TURNING YOUR SLICES.  When they are warm they are especially fragile and likely to break.
homemade biscotti with olive oil

Homemade Almond Biscotti Recipe using Olive Oil

Yield: 36
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
  • 1 T vanilla extract

Instructions

    Preheat oven to 350 degrees. Spread the almonds on a baking sheet, place in the oven and toast for 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, she fashions 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 - 

Nutrition Information
Yield 40 Serving Size 1
Amount Per Serving Calories 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.

 

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