BAKING,  COOKIES,  DESSERTS

Baking| Chocolate Almond Olive Oil & Whole Wheat Biscotti

2011/08/05 / 46 Comments

“Success is not the key to happiness. Happiness is the key to success. If you love what you are doing, you will be successful.”
Albert Schweitzer

Chocolate Almond Olive Oil & Whole Wheat Biscotti These are cookies born out of thankfulness, inspiration and amazement at the constant love I receive from readers of my blog. This Chocolate Almond Olive Oil & Whole Wheat Biscotti is the delicious result of the cocoa that Sheetal mailed to me a few days ago. Roasted Almond Double Chocolate BiscottiThe package had things I love – stuff to bake with … muscovado sugar {my first bag ever}, baking chocolate and cocoa powder. Sheetal said she really hoped I would bake something with the stuff she sent me. … and promised to make the same at home far away! Might as well keep you busy Sheetal, so if you are done with the tart, here’s the next bake!Roasted Almond Double Chocolate BiscottiI left the contents of the parcel on my table and looked at them every morning feeling a strange sense of inspiration and desire to bake. The muscovado sugar was the first bit I used, out of curiosity, in this absolutely divine Vanilla Plum Frangipane Tart. The muscovado made the frangipane earthy and different, pairing beautifully with the plums!Roasted Almond Double Chocolate Biscotti The success of the Plum Frangipane Tart adventure inspired me to think cocoa. As the dieting diva is still swinging back and forth on her yo-yo diet {as I call it} I thought I’d do some biscotti! It’s been ages since I made some, and this time I adapted a David Lebovitz recipe of Chocolate Almond Biscotti that I had made earlier.Roasted Almond Double Chocolate Biscotti Substituted some plain flour with whole wheat, and made the firm cookie like dough in my Thermomix. Reduced the sugar a bit, and I think I could further reduce it a little more the next time. The end result was wonderful; the whole wheat not taking any yumminess. Toasted almonds and chocolate chips do make for delicious biscotti. The teen and pre-teen were seeing visiting the cookie jar quite often while the cookies lasted!Roasted Almond Double Chocolate BiscottiThe Valrhona I used in my earlier biscotti, coincidentally was a gift from a sweet foodie blogger, Shayma @ The Spice Spoon. Hintz was what I used here, and it made this twice baked Italian cookie absolutely addictive. Do remember to use good quality cocoa. 

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Recipe: Chocolate Almond Olive Oil & Whole Wheat Biscotti your picture

Summary:An already healthy Italian cookie, made even healthier with the use of some whole wheat flour. Adapted minimally from David Lebovitz, this is an addictive biscotti for the cookie jar. Makes 30-35 cookies

Prep Time: 15 minutes
Total Time: 60 minutes
Ingredients:

  • 1 1/2 cups plain flour
  • 1/2 cup whole wheat flour
  • 3/4 cups top-quality cocoa powder {I used Hintz}
  •  1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 small eggs, at room temperature
  • 1/8 cup extra light olive oil
  • 3/4 cup vanilla sugar, or plain granulated
  • 1 teaspoon pure vanilla extract
  • 1/2 vanilla bean, scraped {optional}
  • 1 cup almonds, toasted and very coarsely-chopped
  • 3/4 cups chocolate chips {I used dark}
  • For the glaze
  • 1 egg white
  • 1 sachet vanilla sugar

Method:

  1. Preheat the oven to 180C. Line a cookie sheet with baking parchment.
  2. Sift the flour, cocoa, baking soda and salt in a bowl.
  3. In a large bowl, beat together eggs, olive oil, sugar, vanilla beans and vanilla extract. {Thermomix: Speed 4 / 7-8 seconds}
  4. Fold in the dry ingredients, followed by the toasted chopped almonds and chocolate chips in the till well incorporated, and the cookie dough comes together. {Thermomix: Add the dry ingredients : Speed 3 / 10 seconds. If the dough is too firm, turn into a large bowl and  add the nuts and chocolate chips. Mix to incorporate. Else, Reverse Speed 2 / 15 seconds}.
  5. Divide the dough into half, and form into logs using slightly damp hands. Brush with egg white and sprinkle with vanilla sugar. Bake for 25 minutes or until the dough feels firm. Remove from oven and cool for 15 minutes.
  6. Slice and place sides down on the cookie sheet and bake for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
  7. Cool completely and store in an airtight box.

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This recipe featured on Huffington Post – Dark Chocolate Recipes

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Also find me on The Rabid Baker, The Times of India
deeba

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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46 Comments

  • Pia

    2011/08/05 at 12:38 am Reply

    i was just scavenging for a snack, and now this! it just looks so dark and divine, and it isn’t helping my hunger at all! love the rich photos, and the egg wire basket.

  • Alli

    2011/08/05 at 1:04 am Reply

    They look beautiful and rich, I haven’t even had breakfast yet but I could just tuck into these with a nice cup of tea.

  • Neev

    2011/08/05 at 1:47 am Reply

    The look really good, love the close up pic. I too love biscotti but have always had probs(they break) when slicing them for the second bake…any tips to avoid this happening. Also I see you have used whole wheat flour and love the idea just makes it a tad bit healthier. Is whole wheat flour same as atta, can I use atta instead of it.
    Will be trying these real soon.
    Neev

  • Patricia Shea

    2011/08/05 at 4:34 am Reply

    I just love the addition of olive oil to any sweet recipe…and I think it sounds perfect in this wonderful biscotti recipe…I will have to try it very soon. Thank you, Patricia

  • Mary Squires

    2011/08/05 at 5:20 am Reply

    Your photos make this really rich biscotti come alive, I’m not always fond of biscotti but I love this recipe.

  • Sukaina

    2011/08/05 at 11:17 am Reply

    I love how gorgeously dark these biscottis are! Wonderful Deeba and even better that the yoyo dieter and preteen appreciated them!

  • Jamie

    2011/08/05 at 12:10 pm Reply

    Darling, what a wonderful gift and a fabulous recipe! Love biscotti and haven’t made chocolate biscotti in ages. Yours look dark and decadent! Gorgeous photos as always, too! And I have long been intrigued with the addition of olive oil in biscotti and must try! xoxo

  • Sasha @ The Procrastobaker

    2011/08/05 at 1:25 pm Reply

    Muscovado is gorgeous stuff, as are your lovely little biscotti 🙂 Biscotti is a big favourite in this house, however i have never tried a chocolatey version and yours looks really delicious so maybe it is time to stray from the path a little!

  • Urvashee

    2011/08/05 at 4:56 pm Reply

    This looks great Deeba. So rich and chocolatey. I love having biscotti with my morning coffee. I think I will definitely try mine with whole wheat next time too.

  • lisaiscooking

    2011/08/05 at 7:58 pm Reply

    Now I’m thinking it’s been too long since I last made biscotti! The almonds in the chocolate cookie look delicious. Great use of your cocoa gift.

  • thelittleloaf

    2011/08/06 at 2:00 pm Reply

    These look divine. I’ve not yet made a bad recipe by David Lebowitz, and I love the idea of using whole wheat flour too. Definitely one to try soon!

  • Erin

    2011/08/07 at 10:01 am Reply

    Those biscotti look divine! I love how chocolatey they look and I bet the toasted almonds and chocolate chips were delicious with the cocoa! Thanks for sharing!

  • Sue

    2011/08/07 at 7:04 pm Reply

    Oh boy, what I wouldn’t give to have some of your biscotti right now, for breakfast! 🙂 Beautiful photography!

  • martin.blazer122

    2011/08/20 at 12:04 pm Reply

    Are you interested in giving a gift basket as a gift to someone that you know? Whether that occasion is for a birthday, an anniversary, a wedding, another special occasion, or just because, you may be wondering what type of gift basket is the best to give. Of course, it is advised that you keep your gift recipient in mind, but you may want to examine chocolate gift baskets, as they are usually something that is loved by all.

  • Julia @ Espresso Machine Reviews

    2012/01/28 at 3:07 am Reply

    This looks so good… I love chocolate. Biscotti and coffee combination is my all time favorite. I love the high resolution pics you posted too. Nice!

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