Almond Lemon Biscotti are the perfect companion to a cup of coffee or hot tea. Box them up for the perfect edible Mother's Day gift!
Growing up, the only type of Biscotti was Anise Biscotti. My Italian grandfather thought that any another version was rubbish. While he was an amazing cook, I have to disagree with him on biscotti flavors. Though, I would have never disagreed with him when he was alive, because you just don't argue with a Sicilian...ever.
These Almond Lemon Biscotti are made with rich virgin olive oil, ripe Meyer lemons (regular lemons work well too) and crisp silvered almonds. Each bite is bursting with fresh flavor and perfect crunch.
While there are a few steps, Biscotti are not difficult to make and are definitely worth it. Try adding other ingredients like these Fresh Strawberry Pistachio Biscotti! Enjoy!
- ½ cup of olive oil
- 1 cup of white sugar
- 3 eggs
- 1 teaspoon almond extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon freshly grated lemon zest
- 3 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup slivered almonds
- ½ cup melted white chocolate for drizzle
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Preheat your oven to 375 degrees.
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With a mixer, combine olive oil and sugar.
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Add eggs, extract, and lemon juice and zest. Beat until combined.
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In a separate bowl combine flour, baking powder and salt.
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Add the dry ingredients to the wet ingredients and mix together.
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Dough will form into little balls once combined, which will result into a heavy dough.
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At this point, mix in the slivered almonds.
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Compact mixture into two balls. Line two baking sheets.
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Press each dough ball out into a long rectangle about ½ in thick.
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Bake for 25-35 minutes, until tops have slightly puffed and goldened.
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Once they have finished cooking, remove from oven and allow to cool for 10 minutes.
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Once cooled, cut biscotti strips about 1 inch thick.
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Place on baking sheet and broil until golden, about 3 minutes.
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Turn the cookies over and broil the opposite side for another 3 minutes.
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While cookies are cooling, melt your white chocolate.
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Drizzle chocolate over cookies.
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Store in an airtight container for up to 1 week. Makes 4 dozen biscotti.
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