Almond Orange Olive Oil Biscotti

Ingredients:
1 cup almonds

2 cups + 2 tablespoons flour

1 teaspoon salt

1 teaspoon baking powder

1 cup sugar

2/3 cup Whole Fruit Blood Orange EVOO

2 teaspoons orange zest

½ teaspoon pure almond extract

2 eggs

½ cup bittersweet chocolate chips

2 teaspoons Whole Fruit Blood Orange EVOO

Directions:

Preheat oven to 350 degrees.  Place whole almonds on a baking sheet and bake for 10-15 minutes or until almonds begin to brown.  Remove from oven.  Cool and coarsely chop. Sift together flour, salt, and baking powder.  Set aside. 

In a separate bowl whisk together sugar and Whole Fruit Blood Orange EVOO.   Stir in orange zest and almond extract.  Whisk in eggs.  Slowly add flour mixture to oil mixture; stirring until just combined.  Stir in almonds.  Divide dough in half and wrap each portion in plastic wrap.  Refrigerate for about 1 hour.  

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Shape each dough portion into an 8” x 3” log.  Place in oven and bake for 40-45 minutes (edges and top should be golden brown).  Remove from oven and let cool slightly.  Cut each log (on the bias) into 1 inch thick slices.  Place on parchment lined baking sheet and bake an additional 20-30 minutes or until lightly toasted (turning occasionally).  Remove from oven and cool.  

Combine chocolate chips and Whole Fruit Blood Orange EVOO in a small microwave-safe bowl. Heat on low until melted (stirring every 15 seconds). Drizzle chocolate over biscotti. Enjoy!