Artisan Olive Oils & Balsamic Vinegars
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Lemon Extra Virgin Olive Oil and Almond Biscotti

1/2 cup of Lemon EVOO

3 large eggs

1 cup of white sugar 

3 1/4 cup of all purpose flour

1/2 teaspoon of salt

1 tablespoon of baking powder

1 1/2 cups of whole almonds, toasted

1 teaspoon of almond extract


Preheat the oven to 375 degrees (190 degrees C). Grease cookie sheets or line with parchment paper. 

In a medium bowl, beat together the Lemon EVOO, eggs, sugar and almond extract until well blended. Combine the flour and the baking powder, stir into the egg mixture to form a heavy dough. Add the almonds. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet and press down to 1/2 inch thickness.

Bake 25 to 30 minutes in the preheated oven until golden brown. Remove from the baking sheet to cool on a wire rack. When they 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 slightly toasted.

Recipe from Veronica Foods



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