- Average
- Average budget
Ingredients
- 1 cup whole raw almonds
- 2 1/4 cup A/P flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 3 large eggs - room temp
- 1/2 cup olive oil
- 1 Tbsp almond extract
- 1/2 tsp pure vanilla extract
- 1 tsp lemon zest
Preparation
Step 1
Preheat oven to 325 degrees F and position rack in center of oven.
Step 2
Spread almonds on baking sheet and toast them in the oven for 12-15 minutes. While baking almonds, zest the lemon
Step 3
In a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and both sugars
Step 4
In a large bowl, whisk the eggs. Add olive oil extracts and zest. Whisk lightly together
Step 5
When almonds are toasted, remove from oven and coarse lay chop.
Step 6
Line a baking sheet with parchment paper
Step 7
Add flour mix to egg mixture, stir with wooden spoon, until just incorporated.
Step 8
Fold in chopped almonds (make sure they are fully cooled)
Step 9
Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed. With damp fingers, shape into log shape
Step 10
Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly, 10 minutes. Remove from baking sheet and transfer to cutting board. Using a serrated knife, slice the cookies at an angle, 1/2-3/4 inch thick. Place slices back on the baking sheets, and return them to the oven for another 15-20 minutes. The longer they stay in the oven, the crispier they will get. Turn Biscotti over at the half way mark. Place on a wire rack to cool