I’m still pretty new to making biscotti, but I have to say that biscotti are very easy to make. I always thought biscotti looked difficult, but they’re really not. There’s an extra cooking step to the recipe, but that’s about it. Because you make the cookies in a big loaf, they’re actually less time-consuming to make than drop cookies.
The interesting thing about this recipe is that it doesn’t call for butter. It uses olive oil! I was skeptical at first, but I must say that you don’t taste it at all. I have made this recipe numerous times now. My boys love these. I’m now tempted to try an olive oil cake.
Chocolate Chip Biscotti
Recipe from SugarLaws.com3 tbsp olive oil
1/2 cup sugar
1 tsp vanilla extract
1 egg
1 cup flour
1/8 tsp salt
2/3 tsp baking powder
1/2 cup semisweet chocolate chips
Preheat the oven to 300 degrees F.In a large bowl, mix together oil and sugar. Mix in the vanilla and egg. Add 1 cup of flour, salt, and baking powder. Stir thoroughly. Add chocolate chips and mix until incorporated evenly.
Form the dough into a thick logs on a parchment-lined cookie sheet. Bake for 35 minutes, or until log is slightly golden. Remove from oven, cool for 10 minutes. Reduce heat to 275 degrees.
Cut the log on the diagonal (approximately 30 degrees) into 3/4″ thick slices. Place cookies on their sides on the parchment-lined cookie sheet. Bake approximately 9 more minutes, cool, and serve.
Yield: 10-12 large biscotti
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We haven’t made these yet, but we certainly savored them. You don’t notice the olive oil, just the perfect chocolate to cookie ratio.
Just made a batch with dark and white chocolate chips- easy and so so so delicious! Thank you!