Olive Oil & Almonds are a source of healthy omega-3 acids, and are recommended for a healthy body. Substituting wheat flour for all-purpose flour is another way to cuts fats in food, with little or no compromise.
[recipe & photo courtesy of Deeba from Passionate About Baking]
Makes about 20 – 24 biscotti
1 cup roasted almonds – coarsely chopped
Granulated sugar – 2/3 cup
Olive Oil – 1/4 cup
Eggs – 2
Vanilla extract – 2 tsp
Baking powder – 1 tsp
Salt -1/8 tsp
Flour – 1 1/4 cups
Whole wheat flour – 1/2 cup
Instant Coffee Powder – 2 tbsps
Preheat oven to 150 degrees C. Line a baking sheet with parchment paper & keep ready.
Sift the flours + salt + baking powder. Beat the olive oil with the sugar.
Add the vanilla extract + eggs + coffee & beat well.
Stir in the flour mix & gently turn the almonds into the dough.
Transfer the dough to your parchment lined baking sheet and form into 2 logs, about 12″ X 3.5″. The dough will be sticky, so you may have to flour your surface.
Bake for 35 minutes, or until firm to the touch & light golden brown in color. Remove from oven and cool for about 10 minutes.
Transfer the log gently to a cutting board and cut diagonally into 2 cm slices with a sharp serrated knife.
Reduce oven temperature to 135 degrees C. Place the biscotti, cut side down, on the baking sheet. Bake for 8 minutes, turn slices over, and bake for another 8 minutes or until golden brown.
Remove from oven and let it cool completely. Store in an airtight container. Enjoy the delicious Biscottis with a cup of hot Cappuccino as you sit reading a book on your deck!