Chocolate Spice Olive Oil Biscotti
Biscotti are twice baked cookies and come to us from Italy. They are not too sweet and are simply addictive.
Servings: 12 servings
Calories: 637kcal
Ingredients
Chocolate Spice Olive Oil Biscotti
- ½ cup hazelnuts (60 grams or 2 ounces*)
- ½ cup almonds (60 grams or 2 ounces*)
- 5 ounces semi sweet chocolate, melted (140 grams)
- 2 tablespoons water
- 1 teaspoon instant coffee
- 1 teaspoon vanilla
- 3 cups flour (420 grams or 14 ounces)
- ½ cup cocoa (40 grams or 1 ½ ounces)
- 1 ½ teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon coarse ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- ½ cup extra virgin olive oil
- 1 cup sugar (200 grams or 7 ounces)
- 3 eggs
Chocolate Dipped Biscotti
- 12 ounces semisweet chocolate
- 3 tablespoon crisco or other like shortening
White Chocolate Drizzle
- 2-3 ounces white chocolate (not coating chocolate)
Instructions
Chocolate Spice Olive Oil Biscotti
- *All almonds or all hazlnuts can be used if desired. Preheat oven to 350 degrees.
- Place nuts on a jelly roll pan or a ½ sheet pan and toast for 8 to 10 minutes until fragrant and browned. Cool completely. Chop coarsely.
- Reduce oven to 325 degrees. Line a half sheet pan with parchment. Set aside.
- Melt chocolate in a microwave for about 2 minutes at ½ power, or by placing in the top of a double boiler. Set aside to cool. Combine water, coffee and vanilla. Set aside. Whisk together the flour, cocoa, baking powder, cinnamon, cloves, black pepper, salt, nutmeg and cayenne pepper. Set aside.
- Place oil and sugar in a mixer bowl and beat until completely combined. Add eggs one at a time, beating well after each addition. Add water, coffee and vanilla. Add the chocolate, then the flour mixture. Add the nuts. Although I didn’t need to, if the dough is a bit sticky for shaping, refrigerate 20 to 30 minutes to firm.
- Divide dough in half (590 grams or 1 ⅓ pounds each). Without flouring if possible, roll each piece 14 inches long. Place in the parchment lined pan and flatten to 2 ½ inches wide. Double pan the biscotti. Bake for 25 to 30 minutes. Cool for 10 to 15 minutes and then slice diagonally into ¾ inch slices. Bake again for 10 to 15 minutes. There is no need to double pan for this short time.
Chocolate Dipped Biscotti
- Melt the chocolate and shortening together at half power in the microwave or in the top of a double boiler. Stir together completely. Pour into a narrow glass. Dip one half of the biscotti in the chocolate, wiping the bottom against the edge of the glass to scrape off most of the chocolate. Place on a parchment lined sheet and allow to set up. If the room is warm, place the tray in the refrigerator for 15 to 20 minutes to set up.
White Chocolate Drizzle
- Melt as above. Stir until smooth. Dip a spoon in the chocolate and, holding it above the biscotti, wave it back and forth.
Nutrition
Calories: 637kcal | Carbohydrates: 69g | Protein: 10g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 128mg | Potassium: 430mg | Fiber: 7g | Sugar: 35g | Vitamin A: 101IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 5mg
