Olive Oil and Almond Biscotti Recipe

Flour: The base of the biscotti, providing structure and texture.

Sugar: Adds sweetness to the biscotti.

Baking powder: Helps the biscotti rise and gives it a light texture.

Salt: Enhances the flavors of the other ingredients.

Olive oil: Adds a rich, fruity flavor and moist texture.

Vanilla extract: Provides a sweet, aromatic flavor.

Toasted almonds: Adds a nutty crunch and depth of flavor.

When shaping the dough into a log, wet your hands slightly with water or a bit of olive oil to prevent the dough from sticking to your fingers. This will help you achieve a smoother and more even log, ensuring that your biscotti bake uniformly.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture level, making it a good alternative for baking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscotti slightly denser.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract enhances the nutty flavor of the biscotti and complements the almonds.

• toasted and chopped whole almonds - Substitute with toasted and chopped hazelnuts: Hazelnuts offer a similar crunch and a slightly different but complementary nutty flavor.

• Allow the biscotti to cool completely before storing. This ensures they remain crisp and do not become soggy.
• Store the biscotti in an airtight container at room temperature. They will stay fresh for up to two weeks.
• For longer storage, place the biscotti in a resealable plastic bag or airtight container and freeze them. They can be frozen for up to three months.
• To prevent the biscotti from sticking together in the freezer, you can layer them with parchment paper.
• When ready to enjoy, simply remove the desired number of biscotti from the freezer and let them thaw at room temperature for about 15-20 minutes.
• For an extra-crispy texture, you can reheat the thawed biscotti in a 300°F (150°C) oven for 5-10 minutes.
• If you prefer a softer biscotti, you can store them in a container with a slice of apple or orange. The moisture from the fruit will soften the biscotti over time.

• Preheat your oven to 300°F (150°C). Place the biscotti on a baking sheet and bake for 5-10 minutes until they are warm and slightly crisp.

• For a quicker method, use a toaster oven. Set it to 300°F (150°C) and toast the biscotti for about 5 minutes. Keep an eye on them to prevent burning.

• If you prefer a softer texture, wrap the biscotti in a damp paper towel and microwave on medium power for 10-15 seconds. This will make them warm and slightly chewy.

• To maintain the crispness, you can also reheat the biscotti on a stovetop. Place them in a dry skillet over medium-low heat for 2-3 minutes on each side, flipping occasionally.

• For a unique twist, dip the biscotti in a hot beverage like coffee or tea for a few seconds before enjoying. This will warm them up and add a delightful flavor.

• Oven: Used to bake the biscotti at the specified temperatures.

• Baking sheet: Holds the biscotti dough log and slices during baking.

• Parchment paper: Prevents the biscotti from sticking to the baking sheet.

• Mixing bowl: Used to combine the dry and wet ingredients.

• Whisk: Helps to evenly mix the flour, sugar, baking powder, and salt.

• Spatula: Useful for folding in the toasted and chopped almonds.

• Knife: Used to slice the baked biscotti log into individual pieces.

• Cooling rack: Allows the biscotti to cool completely after baking.

Pre-toast the almonds: Toast the almonds in advance and store them in an airtight container to save time on baking day.

Measure ingredients ahead: Pre-measure your flour, sugar, and other dry ingredients the night before to streamline the mixing process.

Use a stand mixer: If you have a stand mixer, use it to combine the olive oil and dry ingredients quickly and efficiently.

Shape on parchment: Shape the dough directly on the parchment paper to avoid transferring it and save cleanup time.

Double batch: Make a double batch and freeze half of the biscotti for future use.