These chocolate dipped olive oil biscotti are a healthier variation of this traditional Italian cookie (what could be more Italian than olive oil). These Biscotti are high in fiber, contain omega three, and are made from a base of sprouted spelt flour. A hint of olive oil pairs lovingly with dark chocolate and the nutty flavor of spelt… an all around delicious adaptation of this well-loved cookie! Buon Natale!
These olive oil biscotti cookies are completely inspired by a recent visit from my Aunt. She traveled all the way from Italy, along with my uncle from Norway, to little old Vancouver Island this last October. I have many fond memories of my extended European family, but this visit was extra special! This was the first time they were able to meet Connor…he wasn’t just a growing boy in photographs any longer. We laughed, we ate, and we explored my little sea side city together. Needless to say, it was a wonderful visit.
Growing up, my siblings and I received many packages each year from Norway, Germany and of course, Italy. And what a treat they were, especially at Christmas when they were filled with new books to read, trinkets to love, marzipan, and of course, new varieties of cookies to eat. There was always something so special about those parcels; I remember them well…the smell of the wrapping papers, to the beautifully coloured ribbons and the hand written cards. Anyway, I’m getting off topic because it’s close to Christmas and I have all the feels!
So, with family in Italy, biscotti should naturally have a place on the table at Christmas, but i’ve forgotten about it over the years. Nevertheless, this month I decided to take it on (thanks to my Aunt). This recipe uses olive oil, which is nothing new, but it is now my preferred way to make biscotti. Spelt flour adds a lovely nutty flavour and chocolate bring it all together. Essentially, this is a healthier version of this well loved Italian treat. The recipe is easy, keeps well, and tastes perfect. Need I say more.
I wish you all a very safe and happy holidays…and a Buon Natale, my friends!
Chocolate Dipped Olive Oil Biscotti
A healthy variation of this traditional and well loved Italian cookie. What could be more Italian than olive oil! These cookies are high in fiber, contain omega three from flax, and are made from a base of spelt flour. The slight hint of olive oil tastes wonderful against the dark chocolate coating and the nutty flavour of spelt.
- 3 tablespoons flax meal
- 4 tablespoons water
- 1/3 cup olive oil
- 1/2 cup organic cane sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened almond milk
- 1 3/4 cup sprouted spelt flour (or whole wheat)
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 200 grams Dark chocolate pieces
Preheat the oven to 375' F. Line a large baking sheet with parchment paper. Set aside.
In a small bowl, combine the flax meal and water and let stand for 5 minutes until thickened. Meanwhile, in a large bowl, mix together the olive oil, sugar, vanilla and almond milk. Add in the flax mixture and stir well.
In a medium bowl, sift together the flour, baking powder and salt. Add the flour mixture to the olive oil mixture and combine well.
Divide the dough in half and roll each half into a ~7" roll. Place each roll onto the prepared baking sheet about 8" apart. Next, press down each roll until they're about 1/2" thick and about 4" wide. Bake in the preheated oven for 20-25minutes or until slightly golden around the edges. Remove from oven and let cool on a wire rack for 1 hour.
Preheat oven to 325'F. Using a sharp serrated knife, slice each baked roll on the bias into ~1" thick slices. Return each cookie slice to the baking sheet, cut side down, and bake for 10 minutes. Carefully, flip the cookies and bake for another 10-12 minutes or until dry. Remove from oven and cool completely on a wire rack.
Using a double boiler, melt the chocolate pieces. Stir to ensure the chocolate is silky smooth with no lumps. Transfer the melted chocolate to a shallow baking dish (I use a 8x3 loaf pan) and dip each cookie bottom into the chocolate, taking care to let any excess run off. Set the dipped cookie on a piece of parchment to set up. Repeat with the remaining cookies. Cool and enjoy.
Cookies will last approx 5-7 days in a cover container at room temperature.
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