Chocolate Olive Oil Biscotti

Makes about 3 dozen biscotti. 

Olive oil and chocolate blend together to make these distinct, delicious biscotti. They are especially tasty dipped into espresso, tea or dessert wine. I like to have them on hand.

INGREDIENTS:

• ¾ cup extra-virgin olive oil

• ¾ cup sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 2 cups unbleached all- purpose flour

• 2/3 cup unsweetened cocoa powder

• ¾ cup mini chocolate chips (4 ounces)

PREPARATION:

1. Preheat the oven to 350F.

2. Line a large baking sheets (18x13) with parchment paper.  

3. In a large bowl whisk the olive oil and sugar. Add the eggs and vanilla extract and continue whisking until very well combined.

4. In a medium bowl combine the flour and cocoa powder.

5. Add the flour mixture to the olive oil mixture. Finally add the chips and combine well.  

6. Place in the freezer for 15 minutes and then divide the dough into 2 halves.   

7. Place the halves on the baking sheet and cover them with cling wrap. Holding on to the cling wrap, shape the dough into about 1½ inch wide by 11 inches long smooth logs. Square the ends.

8. Bake the logs for 25 minutes, the tops should be firm to the touch.

9. Remove from oven and transfer to a cutting board. Using a serrated bread knife, cut each log into ½ inch wide slices. Do it gently since the logs tend to crumble. 

10. Arrange the slices on the same baking sheet and bake for 10 minutes.

11. Turn over and bake for another 10 minutes.

12. Cool on a wire rack.  

NOTE:

Biscotti keep very well stored in a cool place with wax paper between the layers.

Chocolate Almond Biscotti

Makes about 5 dozen. 

Biscotti in Italian means “twice baked” – once in a log form, then sliced and then baked again to make them crisp (which makes the biscotti wonderful for dipping into tea, espresso, or sweet dessert wine). These biscotti are more like cookies since I do not bake them for long. They keep very well refrigerated in an air-tight container with wax paper in between the layers.  

INGREDIENTS:

• 1 cup blanched almonds, 5 ounces

• 2 cups unbleached all-purpose flour

• 3/4 cup sugar

• 1 teaspoon baking powder

• ½ cup unsweetened imported cocoa powder

• ½ cup semi-sweet chocolate chips

• 3 large eggs, at room temperature, well beaten with a fork

• 1/3 cup vegetable oil

PREPARATION:

1. Preheat oven to 350.

2. Spread the almonds on a baking sheet and toast for about 5 minutes, or until golden. Cool. (See Note)  

3. Line an 18x13 inch cookie sheet with parchment paper.  

4. In a large bowl combine nuts, flour, sugar, baking powder, cocoa powder, and chocolate chips. Make a well in the center of the mixture and add the eggs and oil. Mix with a wooden spoon until the dough is formed and the ingredients are combined.   

5. Transfer the dough to a lightly floured surface and continue working with your hands to form a smooth square.

6. Divide dough into 4 equal pieces.   

7. Roll each piece of dough into smooth 7x1 inches logs.  Lightly flatten the tops of the logs and square the ends, place on the cookie sheet. Bake for 25 minutes, until the tops are firm to the touch.    

8. Remove from the oven and transfer to a cutting board. While still warm, cut into ½ inch slices using a serrated bread knife. Do it carefully, some may crumble.      

9. Arrange the biscotti on the same cookie sheet and bake for 10 minutes. Turn over and bake for another 10 minutes (if you like them very crisp, bake them for 15 minutes on each side). Cool on a wire rack.

NOTE:

If you own a toaster oven you may prefer to toast the almonds in it.

Chocolate Pistachio Biscotti

Makes about 2 dozen biscotti. 

The name biscotti means “twice baked,”once in a log form and then sliced and baked again to make them crisp.

These biscotti keep very well stored in a cool place and are delicious dipped into espresso, tea or dessert wine. I always have them on hand.

INGREDIENTS:

• 1 cup unbleached all-purpose flour

• ¼ cup unsweetened cocoa powder

• 1/3 cup sugar

• 1 teaspoon baking powder

• 2 large eggs at room temperature, whisked

• 5 tablespoons vegetable oil

• 2/3 cup pistachios, toasted or plain (3 ounces)

PREPARATION:

1. Preheat the oven to 350 F.

2. Line a large baking sheet (18x3) sheet with parchment paper.

3. In a food processor fitted with the steel blade pulse flour, cocoa powder, sugar and baking powder until combined. Add the eggs and vegetable oil. Pulse until the dough begins to stick together. Add the pistachios and pulse until combined.

4. Empty the dough onto the baking  sheet and divide it into 2 halves. Place a piece of cling wrap on top of each half of dough and press it into a log, about 6 inches long and 1 ½ inches wide. Square the ends. 

5. Bake the logs for 25 minutes. Remove from the oven  and transfer to a cutting board. Using a serrated bread knife, cut into  ½ inch slices. Do it gently since the logs tend to crumble.

6. Arrange the slices flat on the same cookie sheet and bake for 10 minutes. Turn over and bake for another 10 minutes.  Cool on a wire rack.