Olive Oil Biscotti

February 14, 2019
0 Reviews
Serves 20 Biscotti
Prep time
Cook Time
1h 0m

Gemma Sciabica’s famous biscotti recipe! My grandfather would always bring a weekly batch to the Modesto Farmers Market to show off the power of olive oil in baking. Modesto locals are familiar with these Italian cookies which are rich in flavor and flakey in texture. Perfect for dipping and enjoying on their own!

-Jonathan Sciabica


  • 2 1/2 Cups
  • 1 1/4 Teaspoon
    baking powder
  • 1 Teaspoon
  • 5 Tablespoons
    Marsala or Sciabica's Olive Oil
  • 3
  • 3/4 Cups
    almonds - chopped (try Sciabica's Orange Olive Oil Almonds!)
  • 1 Teaspoon
  • 1
    grated peel of a lemon


  1. Set oven to 350 degrees.

  2. In a small bowl, add eggs, vanilla, and olive oil.

  3. In another bowl add dry ingredients (flour, baking powder, chopped almonds, sugar, and salt). Mix thoroughly and make a well in the center.

  4. Pour wet mixture into the well of the flour mixture, stir until dough holds together. Place dough on a well-floured surface, knead until just well blended.

  5. Cut dough in half and with well-floured fingers, make two 10 inch x 3 inch logs.

  6. Place logs on an oiled or greased baking sheet and bake in oven for 25 minutes, or until firm.

  7. Once firm, remove from oven and cool for 10 minutes. Cut diagonal bars, 1 inch to 1-1/4 inches wide.

  8. Place bars back on backing sheet and bake for 10 more minutes. Turn them over half way through.

  9. After 10 minutes, remove from oven.

  10. In a narrow, deep jar, melt chocolate chips via the double boiler method on the stove top (or use a microwave). Add 1 tablespoon olive oil and mix well.

  11. Once the bars are cool enough to touch, dip one end of the bars into melted chocolate, place bars on wax paper lined sheet, and place in freezer for 10-15 minutes to set the chocolate.

  12. Enjoy alone or with your favorite cup of coffee!


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