This biscotti is easy to make and they are not as dry as others. Wonderful for tea or coffee or as gifts. They are sweet, yummy, and look beautiful on a plate. Each batch makes 24, so they are great in pretty tins or boxes for Christmas gifts. See if you like them as much as I do.
- 2 ½ cups Unbleached Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup whole Almonds
- 2 large Eggs
- 1 cup Sugar
- ½ cup Olive Oil
- Zest of 2 Lemons-I finally broke down and bought a microplane.Wish I had a long time ago.
- 1 teaspoon Vanilla Extract
- Fleur de sel (optional)
- 8 oz Ghirardelli White Chocolate
In a food processor, grind Almonds to a coarse Flour texture. In a medium bowl, whisk Flour, Baking Soda and Salt together. Stir in Almonds and set aside.
Preheat oven to 350°. With an electric mixer, beat Eggs, Sugar, Olive Oil, Lemon Zest and Vanilla on medium speed for 1 minute.
Scrape sides of bowl if needed. Reduce mixer to slow and add flour mixture gradually. Mix until dough comes together. Do not overdo it.
Line a baking sheet with parchment paper. Lay dough divided in half for two loaves. Using damp hands, shape each piece into a 12 inch long log.
Bake until firm, 28–30 minutes. Cool logs on baking sheet for 15 minutes. Place logs on a cutting board and slice into 24 ½ inch pieces with a serrated knife. Place biscotti on their side on a parchment lined baking sheet. Sprinkle with fleur de sel (optional). Do you see my bag of Fluer de Sel? I got this from a friend as a souvenir from her trip to France. I love it! Back to the recipe… Bake until crisp about 14 minutes. Cool on a wire rack.
Melt chocolate in the microwave for 30 seconds on high. Stir and microwave another 20 seconds. Stir and microwave another 15 seconds. (Each microwave is different. Keep an eye on your chocolate.)
Then dip edges of the biscotti. Place in the refrigerator for 10 minutes to harden the chocolate. Makes 24 biscotti.
Calories: Do you really want to know? Best not. Enjoy!