If you’ve been searching for a biscotti with the perfect texture…not too hard, not too soft, but absolutely just right, bookmark this Almond Olive Oil Biscotti recipe right now! Along with its great crunch, this biscotti is made with olive oil, making this sweet recipe even better!
Vegetarian
Biscotti is a big deal in our house. I love keeping a jar full in the pantry for a quick, easy bite. Perfect with a cup of coffee, espresso or cappuccino in the morning or as an afternoon pick me up.
Super crunchy biscotti like this Hazelnut Almond Biscotti is incredible, but honestly, that version is truly made for dunking. This recipe, made with olive oil, has a crisp crunch without instilling fear of losing any teeth. Still wonderful dunked in a cup of coffee, but excellent on its own. These are hearty slices, but if you’d rather make smaller biscotti, I’ve provided details in the recipe notes to do that.
You can certainly adapt this recipe and add your favorite nuts, seeds or dried fruits. A drizzle of dark, milk or white chocolate couldn’t hurt, either.
These make a sweet gift for the holidays. Try standing the biscotti in a tall glass jar or wrapping them in some parchment and tying them with string. They will stay fresh and crunchy for up to two weeks.
Enjoy, my friends. I hope you find some quiet time during this busy season to relax with a cup of coffee and a few of these crunchy treats.
Almond Olive Oil Biscotti
Ingredients
- 2 cups all-purpose flour 240g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
- 2/3 cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange zest
- 1/2 cup toasted almonds lightly crushed
Instructions
- Preheat your oven to 350 degrees. Line a large baking sheet with parchment.
- Whisk together the flour baking powder and salt in a medium bowl.
- In another medium bowl, whisk the olive oil and sugar together. Add the eggs, almond and vanilla extracts and the orange zest. Whisk to combine.
- Pour the olive oil mixture over the flour mixture. Add the almonds, and with a sturdy spoon, mix just until the flour is combined.
- Place the dough onto a heavily floured surface. Roll it into a log about 10-inches long.
- Carefully move the log onto your prepared baking sheet. Bake it for 30 minutes.
- Remove the log and allow it to cool for 15 minutes. Using a thin serrated knife, cut the log into 1/2-inch slices.
- Place the slices on your baking sheet and return to the oven to bake for 7 minutes. Turn the slices over and bake for an additional 5 minutes.
- Allow the biscotti to cool on a wire rack before storing.
Notes
More Delicious Sweets!
Sesame Tahini Cookies
Salted Peanut Butter Rice Crispy Treats
The Most Amazing Soft-Baked Vegan Chocolate Chip Cookies
Cardamom and Fig Snowballs
I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!
Before you take a bite, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH
I made these with a gluten free flour that has xanthan gum in it. That takes the place of the gluten missing from the flour. It is King Arthur’s measure for measure and it replaces cup for cup. I weighed my flour. I used the olive oil. My add ins were 4 medjool dates cut up, some cinnamon the flavorings, sliced almonds and orange zest. They taste amazing, but they are very crumbly, too crumbly. Gluten free flour can make a dryer product, however I have used this brand to make other biscotti and they are not this when I slice them. It doesn’t matter if I slice right away or wait the 15 minutes. I let my dough sit about 10 minutes before baking for the flour to hydrate. If you can offer any insights I would appreciate it. I am not giving up on this recipe. I love using the olive oil over butter, and as I said earlier they taste delicious.
Thanks for the feedback on making these gluten free, Laurie! I’m intrigued…and appreciate your persistence! I agree with you, gluten free blends can make baked goods a bit drier. I haven’t personally tested these with gluten free flour, but I’m wondering if adding a 1/2 teaspoon of additional xanthan gum would make them less crumbly? Sometimes, even if your blend does contain xanthan gum already, you may need to add more. If you do try that…I’d love to hear back!
Like a previous commenter, I also had a problem with the dough crumbling. Is it possible that the olive oil measurement of 1/4 cup is off?
I’m sorry you had that experience, Teresa! No, the amount of olive oil is correct. As I mentioned to that reader, be sure you are measuring your flour correctly. Weighing it will be most accurate. See the tips I share with that reader below if you try this again. I can assure you…lots of testers and readers have made these and they are really lovely. Hope you get a chance to try again!
With the hundreds of biscotti recipes on Pinterest, I chose this one as it used olive oil which intrigued me. Also photo of your biscotti looked crunchy which I love. I made them but also added orange zest, cardamom. They came out delicious. I placed them in a saved plastic biscotti container I had. Too bad you can’t post photos anymore, my biscotti look like the same ones I buy in the store, but even better. Can’t wait to make more different variations. Also that last comment about measuring flour on scale, I’m going to try too. I also noticed that when I left to cool for 15 mins, it was too much time & they crumbled a lot as I was cutting. So, I’m also to cut them sooner. Crumbly or not I would never throw them out, just enjoy w/coffee! Thank you for your easy, delicious recipe.
That’s so nice to hear, Yvonne! So happy they turned out just as you imagined! I love this biscotti!
These were perfection! I used golden raisins (unsulphured) and toasted pine nuts (instead of almonds). Everyone LOVED them! Thank you!
So thrilled to hear you loved them, Steph! and the golden raisins and pine nuts sound dreamy…definitely going to try that. Thanks for sharing!
These are fantastic and really easy to make. I didn’t have almonds, so I used a mix of pecans and walnuts.
Thrilled that you enjoyed these, Greta! I love that you used pecans and walnuts! I’m going to give that a try soon. :)
Thank you for sharing this wonderful recipe! I just made them exactly as you listed, except I added dried cranberries. They are scrumptious!!
Oh, I’m so happy to hear that, Michelle! The cranberries are a great addition! I was wide-eyed when I got saw your comment because I was JUST pulling up this recipe to make some today, too! Isn’t that funny? Enjoy your biscotti and have a lovely weekend! xo
I lol at ‘breaking teeth..’ and i’ve done just that before :/ ! I love the flavors of this dunkable biscotti. And having it on hand is so smart. Especially for an afternoon visit with a friend. Happy New Year Caroline!
Oh, Traci! No! I worry about loosing teeth to biscotti every time I eat one! Wish I could have an afternoon visit with you, dear friend! Happy New Year! xo
They look PERFECT Caroline! Biscotti is my favorite and my mother’s with a cup of tea or coffee. Can’t wait to try your recipe. Hope you have a wonderful holiday and good health and happiness in the New Year my friend!
Thanks so much, Mary Ann! Happy holidays to you and your family as well! So thankful for your friendship! xo
I followed the instructions to a T and somehow these still turned out to be a giant crumbly mess and it had to be thrown away. I tried a second time to no avail, and I’m honestly disappointed.
I’m so sorry to hear that, Kay! I can imagine how disappointing that is. I’m not sure why you had those results, but I would guess that your flour measurements may have been off. When measuring flour, it’s best to whisk or stir through the flour before scooping it into your measuring cup and leveling off with a light hand. Without that process, you can end up measuring between twenty and twenty-five percent more flour. That said, I’ve begun adding weight measurements to my newer recipes and am in the process of updating older ones because weight is truly the most accurate way to bake properly with consistent results. So, if you did plan to try this again, and I’d understand if you don’t, be sure that your flour weight is 240 grams. I’d love to hear back if you try that. xo