Chocolate Chips & Almond Biscotti (Without Butter)

Many of you must be familiar with Biscotti...but it's my first time baking it..!

Biscotti actually means 'baked twice'..

It's really baked twice...once before cutting & another time after cutting.

What made me wanna make biscotti out of a sudden?

Yesterday, I saw my student munching cookies from goodwood park hotel.

There were a few varieties, and one of them was biscotti!

I couldn't get it out of my head and searched for a recipe in the morning.

I chanced upon this recipe which uses oil and not butter..

I knew that I need to try it,

so I did it immediately before going to work! =)

It's best for afternoon tea, with a cup of coffee..!

Yum yum yum..crispy biscotti with crunchy almonds and melted chocolate dipped in bitter coffee..

imagine that...

I bet you will wanna make some now!

Next time, I will try those recipe with butter and see what's the difference...

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Chocolate Chips & Almond Biscotti

 3 Tbsp Olive Oil (I used sunflower oil)

110g Sugar

1 tsp Vanilla Extract/Essence

1 Egg

150g All Purpose Flour (I used 130g flour+20g Wholemeal flour)

1/8 tsp Salt

2/3 tsp Baking Powder

1 Handful of Bittersweet Chocolate Chips

1 Handful of Almonds

Preheat oven to 160 degrees.

1. In a large bowl, mix together oil and sugar. 

2. Mix in the vanilla and egg. Add 1 cup of flour, salt, and baking powder, and stir thoroughly. 

3. Add chocolate chips and mix until incorporated evenly.

4. Form the dough into a thick log on a parchment-lined cookie sheet. Brush with egg.
(If dough is a bit sticky to handle, put it in the freezer for a few minutes before forming the log)

5. Bake for 35 minutes, or until log is slightly golden.
6. Remove from oven, cool for 20 minutes. Reduce heat of oven to 150 degrees.
7.Cut the log at a diagonal angle (approximately 30 degrees) into 3/4 inches thick slices.

8. Lay cookies on their sides on parchment cookie sheet. 

9. Bake approximately 9 more minutes, cool, and serve.

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Recipe Source from : Sugarlaws