Lemon Olive Oil & Almond Biscotti
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Great for coffee break or dress it up with a little chocolate drizzled on one side.
Lemon Oil & Almond Biscotti
Rated 5.0 stars by 1 users
Category
Snacks
Ingredients
-
1/2 C Olivia’s Lemon Olive Oil
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3 large eggs
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1 C white sugar
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3 1/4 C all-purpose flour
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1/2 Tsp. salt
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1 Tbsp. baking powder
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1 1/2 C whole almonds, toasted
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1 Tsp. almond extract
Directions
Preheat the oven to 375 degrees F
Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the lemon olive oil, eggs, sugar and almond extract until well blended.
Combine the flour and baking powder in a separate bowl, stir into the egg mixture to form a heavy dough.
Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown.
Remove from the baking sheet to cool on a wire rack.
When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
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