Almond Biscotti

By emtoothfxr

Ingredients

• 4 oz slivered almonds
• 2¼ cups all purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ¾ cup brown sugar
• 3 large eggs (room temperature)
• ½ cup olive oil
• 1 tablespoon pure almond extract
• ½ teaspoon pure vanilla extract
• 1 teaspoon lemon zest

Details

Level of difficulty Average
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 325°F Position rack in the center.
Line 2 baking sheets with silpat
Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
Add flour mixture to egg mixture; stir with a wooden spoon until just
incorporated.
Fold in almonds
make two 4x8 logs on the cookie sheet lined with silpat
With damp fingers, shape into a log shape. brush with egg wash
Bake for approximately 30 minutes or until golden brown in color and semi firm. Allow to cool slightly for about 10 minutes.
Remove from baking sheet and transfer to a cutting board.
Using a serrated knife, slice cookies at an angle about 1 inch thick.
Place slices back on the baking sheets and return them to the oven for about another 8 minutes then take out, flip over and bake another 8 mins. (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
Place on a wire rack to cool.