Happy Chanukah to all those celebrating!
Almond Chocolate Olive Oil Biscotti
You have asked for more desserts and here is a great one! The toasted almond flavor is enhanced by the semisweet chocolate chips in these over the top delicious biscotti. Originating in Italy, these twice-baked oblong biscuits are slightly crunchy and are fabulous dipped in coffee, tea or even liqueur. They last a long time, so you can make many and store them or freeze them. This is the first time I’ve ever made biscotti although I have happily eaten them. My only regret? I should have made more! I will be baking again this week!
Olive oil recipes are favorites on Chanukah, which begins this Thursday, December 10. While I always make latkes (see links to some of my favorite veggie latkes), these olive oil biscotti will become part of our family’s Chanukah celebration. Recipe is below.
An entrepreneur and family friend, David Ickowitz, has developed liquid spice sprays and I tried his cinnamon spray to create a cinnamon glaze on top of the biscotti. What a fabulous taste! Learn more about or order these spray spices at https://liquidspices.com/
Gila Green. in No Entry, takes her main character Yael Amar on a path to find courage to speak out and stand up for her beliefs and for truth, not an easy task in a world of power and corruption. Yael gets an education on the Kruger National Park Reserve, and it’s more than about nature. It’s about elephant poaching, greed, intimidation and pain.
Almond Olive Oil Biscotti
Yield: 2 loaves or 24 slices
1 cup salted roasted whole almond or whole almonds raw
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup brown sugar
1/2 cup semisweet chocolate chips
3 large eggs at room temperature
1/2 cup olive oil
1/2 teaspoon pure vanilla extract
1 teaspoon orange zest
1 egg plus1 tablespoon water for egg wash
Liquid cinnamon spray
Preheat oven to 325° F. Position rack in the center.
Coarsely chop salted and roasted whole almonds. If raw, spread almonds on baking sheet and toast in oven for about 12-15 minutes. Cool and coarsely chop.
In a medium bowl, whisk together flour, baking powder, salt and sugars. If using salted roasted almonds, omit salt.
In a large bowl, whisk eggs. Add olive oil, vanilla extract, and orange zest. Mix together.
Add flour mixture to egg mixture; stir to mix. Fold in chopped almonds.
Use a filled ice cream scoop to create 4 scoops on the parchment lined cookie sheet. The batter should make 2 logs. Dampen your fingers and shape into a log about 8-9” long and 4” wide. Gently brush surface of log with egg wash. Use 2 sprays of cinnamon gourmet spray per loaf. As you spray, move the spray container up and down the loaf. Use brush to distribute liquid cinnamon equally on the biscotti loaf.
Bake for approximately 30 minutes or until golden brown and firm. Cool for about 10 minutes.
Remove from baking sheet with a spatula and carefully transfer to cutting board.
Using a sharp serrated knife, slice loaf at an angle, about 1/2” wide. Place slices back on the baking sheets and return them to oven for another 15 minutes. Turn the biscotti over after 8 minutes and bake another 8 minutes.
Cool on wire rack.
The biscotti can be frozen for up to 3 months.
Lower the Sugar: Use Truvia or other sugar substitutes for sugar and brown sugar, following substitution measurements on package
Lemon Almond Biscotti: Use 1 teaspoon lemon zest and 2 teaspoons lemon juice in place of orange and vanilla extract.
Other nuts: Use toasted hazelnuts or pecans in place of almonds
Cinnamon-Date: Add 1 teaspoon ground cinnamon and 1 cup chopped dates
Chocolate: Add 1/2 cup cocoa powder and 4 ounces coarsely chopped chocolate chunks
Espresso Biscotti: Mix together 1/4 cup cocoa, 1 teaspoon espresso powder, 1 teaspoon cinnamon. Wisk with dry ingredients and continue recipe. Add 4 ounces coarsely chopped dark chocolate if desired.
Lavender Biscotti: Add 3 teaspoon culinary lavender. Omit chocolate chips.
Adapted from shelovesbiscotti.com