Delicious almond and chocolate biscotti, crumbly and melt-in-your-mouth, made with olive oil and no butter. I love making sweets at home, and in recent years I’ve also been focusing on making biscotti. I love them because they keep longer than other sweets, so I make them in large quantities and store them for weeks. They’re great for snacking from breakfast onwards, and if guests arrive, I always have something ready to offer. Biscotti are always appreciated, perfect for pairing with coffee or tea with friends. Here in Calabria, we also call them tozzetti, and they are well-loved sweets to serve at the end of a meal, great for nibbling with a digestive, and with chocolate, they are even more indulgent.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 40 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Almond and Chocolate Biscotti
- 4 1/4 cups all-purpose flour
- 1 cup sugar
- 1/4 cup olive oil
- 3 medium eggs
- 1 tsp baking soda (scant)
- 2 tsps wildflower honey
- 1 orange
- 1 small glass orange liqueur
- 1 3/4 cups toasted almonds
- 7 oz dark chocolate
- 1 egg yolk
- a little flour for working
Tools to Prepare Biscotti or Tozzetti with Chocolate and Almonds
- 1 Bowl
- 1 Worktop
- 1 Baking sheet
- 1 Parchment paper
- 1 Spoon
- 1 Knife
- 1 Brush
- 1 Small bowl
Steps to Prepare Almond and Chocolate Biscotti
In a large bowl, combine the flour, setting aside a little in a small bowl to make handling easier.
Add the sugar, oil, 3 eggs, baking soda, orange zest and juice, liqueur, and honey to the large bowl, and start mixing with a spoon.
Once you have a homogeneous mixture, add the almonds and continue mixing with the spoon.
At this point, add the chocolate cut into small pieces. Continue mixing, and gradually incorporate the remaining flour. You should be able to work the dough using the spoon, but if it becomes difficult, work it by hand with a little flour, but don’t add too much.
Transfer the dough to a floured surface and compact it without overworking. Divide the dough into four equal parts. Shape each piece into a loaf as long as the short side of the baking sheet.
Place the loaves on the baking sheet lined with parchment paper, arranging them parallel. Brush each loaf with egg yolk before baking in a preheated static oven at 375°F for 20 minutes.
Remove from the oven, let them rest for 2 minutes, then transfer the loaves to a work surface. Use a sharp knife to cut the biscotti diagonally with a single swift motion.
They are already delicious as is, but they are soft. Biscotti are usually crumbly, so return them to the baking sheet lined with parchment paper, cut side down. Bake for another 10-15 minutes at 340°F in a preheated static oven.
Remove from the oven and let them cool completely to allow the chocolate to set well. Store them in a closed container, and they will keep for a long time.
If you don’t have toasted almonds, you can quickly toast them in the microwave or traditional oven, which will take a few more minutes.
