Before starting this entry, I’d like to point out I’m HALFWAY DONE! Anyway…

Biscotti are a fantastic. Italian for “twice-baked”, actual twice-baked cookies are perfect with coffee or just about everything. Traditionally they’re probably better around Christmas, but WHATEVER. Nothing screams summer like hot coffee and heavy cookies, right?

1/4 c. olive oil
3/4 c. sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
2 eggs
1 3/4 c. all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 c. chopped almonds
3/4 c. semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, whisk together oil and sugar until well combined. Add extracts, eggs and blend until smooth. In a separate bowl, quickly stir flour, baking powder and salt, then add to wet mixture in batches. Once completely combined, fold in almonds and chocolate chips.

Separate dough into two pieces, then roll each into a 12 x 2 inch log. Place on lined baking sheet, and bake for 35 minutes or until golden brown. Let cool for 10 minutes then cut diagonal strips. Place back on sheet and bake for another 10-15 minutes at 275 degrees. Let cool then serve!

Note for making the best biscotti: These were pretty delicious! The flavor was there, but they weren’t as hard as I normally like them… I highly suggest keeping them in the oven for about 15 minutes rather than 10! ALSO: They dough is kiiiinda soft and hard to roll. TO MAKE THIS EASIER you can wet your hands with a little water… YAY ONLY 6.5 MORE MONTHS YOU GUYS!