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Dark Chocolate Almond Olive Oil Biscotti
Tender and crisp biscotti made with olive oil! They're perfectly sweet and infused with orange and almond, plus dried figs & dark chocolate chips and then dipped in more chocolate. Perfect for the holidays!
Ingredients
- 1 ¾ cups 250g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs at room temperature
- ⅔ cup 145g packed light brown sugar
- zest of one lemon
- ¼ cup 60ml olive oil
- ½ teaspoon pure almond extract
- ¾ cup 113g dark chocolate chips
- ½ cup 65g chopped dried figs
- ¾ cup 110g whole almonds
- 1 egg well beaten for brushing
- coarse sugar for sprinkling
- 4 oz 113g dark chocolate, melted for dipping
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Combine eggs, sugar in a medium bowl and whisk vigorously until thickened and lightened in colour like custard. Whisk in olive oil, lemon zest and almond extract.
- Combine flour, baking powder and salt in a large bowl and whisk to blend evenly. Add it to the egg mixture. Stir with a wooden spoon or spatula until most of the flour is absorbed. Add the dried figs, chocolate chips and almonds and fold them through to distribute evenly. The dough will be a bit sticky.
- Divide dough in half and place it onto a lightly floured work surface. With lightly floured hands, gently roll each portion into an 11 to 12-inch log and then transfer the logs onto the prepared baking sheet spacing them about 3 inches apart. Flatten logs with your hands so that they are about 2½ inches wide and ¾-inch high.
- Brush flattened logs lightly with beaten egg and sprinkle with sugar. Bake for about 25 minutes until golden brown. Transfer baking sheet to a wire rack and cool for at least 30 minutes so that the cookie logs no longer feel soft and are firm enough to slice neatly. Reduce oven temperature to 300°F.
- Use a sharp serrated knife to slice logs diagonally into ½-inch pieces and place them back onto the baking sheet so they are standing right-side-up. Bake for another 10-15 minutes until dry and crisp. Let cool completely before dipping in melted dark chocolate. Serve with espresso!
