Almond Biscotti

Ingredients

• 1 heaping cup whole raw almonds
• 2-1/4 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 3/4 cup brown sugar
• 3 large eggs (room temperature)
• 1/2 cup olive oil
• 1 tablespoon pure almond extract
• 1/2 teaspoon pure vanilla extract
• 1-1/2 teaspoons lemon zest

Instructions

1. Preheat oven to 325 degrees, and line a large baking sheet with parchment paper.
2. Spread almonds on a small baking sheet and toast in the oven for about 15 minutes, stirring once while baking.
3. Remove almonds from oven and allow to cool (save the parchment lined baking sheet).
4. Coarsely chop almonds and set aside.
5. In a bowl, whisk together the flour, baking powder, salt and sugars.
6. In another bowl, whisk the eggs, then stir in olive oil, extracts and zest.
7. Add flour mixture to egg mixture and stir with a wooden spoon until just incorporated.
8. Fold in chopped almonds.
9. Spoon the dough onto the parchment-lined baking sheet in two separate vertical lines.
10. Form the two lines of dough into logs and flatten slightly.
11. Bake for approximately 35 minutes or until firm and golden brown in color.
12. Remove from oven and allow to cool for about 15 minutes.
13. Remove the biscotti to a cutting board and, using a serrated bread knife, slice it at an angle about 3/4 inches thick.
14. Place the slices back on the baking sheets, broad side down, and return them to the oven for about another 10 minutes.
15. Flip the cookies over and bake another 10 to 15 minutes (the longer they bake, the crunchier they will be).
16. Transfer to a wire rack to cool.

The original recipe for these delightful biscotti can be found here.