Dark Chocolate Almond Biscotti with Olive Oil

Biscotti are a holiday classic, and this Dark Chocolate Olive Oil Biscotti recipe is sure to become a favorite. I learned this method from my mother, who would make batch after batch before Christmas and often dip them in chocolate—my favorite way to enjoy them.

I make plenty every year to share with friends and family, and honestly I bake them year-round. They make a perfect on-the-go breakfast: not too sweet, light, and with less than half the fat of many other cookie varieties. If you enjoy biscotti, you might also explore other flavor combinations like double chocolate and hazelnut or toasted almond.

Don’t confuse “dry” with bland or tough—properly made biscotti are crisp but still tender and full of flavor. This variation uses olive oil in place of butter for a bright, fragrant result inspired by my Italian family recipe.

How to make traditional dark chocolate olive oil biscotti

Many modern recipes follow the creaming method used for cookies, but traditional biscotti start with beaten eggs and sugar into which melted fat is incorporated. The batter resembles muffin batter, except it has a higher ratio of dry to wet ingredients so the dough is firm. In this recipe, olive oil replaces butter, resulting in a moist crumb and wonderful flavor.

Ingredients for chocolate olive oil biscotti

This simple five-ingredient base works beautifully; you can swap or add mix-ins to suit your taste. Pistachios or hazelnuts are excellent alternatives to almonds, and dried apricots or cranberries can replace figs for a different flavor profile.

• Olive oil — choose a fresh, fruity olive oil (extra virgin is fine but not required). Rancid oil will spoil the taste.
• Dark chocolate — dark chocolate pairs wonderfully with olive oil. Avoid milk chocolate as it can overbrown during the second bake.
• Almonds — toasting your almonds first intensifies their flavor.
• Dried figs — optional, but they pair beautifully with almonds and dark chocolate.
• Lemon zest — can be substituted with orange zest for a different citrus note.

Step-by-step instructions

• Step 1 — Preheat: Heat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
• Step 2 — Dry ingredients: Whisk together flour, baking powder, and salt in a large bowl.
• Step 3 — Wet ingredients: In a separate bowl, whisk eggs and sugar vigorously until thick and pale, like custard. Whisk in olive oil, lemon zest, and almond extract.
• Step 4 — Combine: Fold the flour mixture into the egg mixture with a wooden spoon or spatula until most of the flour is incorporated.
• Step 5 — Add mix-ins: Fold in dried figs, dark chocolate chips, and almonds. The dough will be slightly sticky.
• Step 6 — Shape: Divide the dough in half. On a lightly floured surface, shape each half into an 11–12 inch log. Transfer to the prepared sheet, spacing about 3 inches apart. Flatten to about 2½ inches wide and ¾ inch high.
• Step 7 — First bake: Brush the tops lightly with beaten egg and sprinkle with coarse sugar. Bake about 25 minutes until golden. Transfer to a wire rack and cool for at least 30 minutes so logs firm up. Lower oven to 300°F (150°C).
• Step 8 — Slice and second bake: Using a sharp serrated knife, slice logs diagonally into ½-inch pieces. Stand the slices upright on the baking sheet and bake 10–15 minutes until dry and crisp. Cool completely before dipping one end in melted dark chocolate, if desired. Serve with espresso.

Expert baking tips

• Cool the logs: Let the baked logs cool until they’re firm. Slicing warm logs can cause them to squash and produce ragged edges.
• Lower heat for the second bake: Reduce the oven to around 300°F for the second bake so the slices dry without excessive browning.
• Don’t overwork the dough: Fold in mix-ins gently and avoid over-mixing to keep the biscotti light rather than dense.
• Avoid adding extra flour: The dough may feel soft at first—use floured hands and let it rest briefly to firm up instead of adding more flour, which can make the finished biscotti heavy.

Recipe FAQ

Other biscotti ideas to try:

Crisp Chocolate Chip Peanut Butter Biscotti

Double Chocolate Hazelnut Biscotti

Gingerbread & Chocolate Layer Biscotti

Chocolate & Toasted Almond Biscotti