Almond Biscotti

🥘 Ingredients

• all-purpose flour
  2.25 c
• baking powder
  1/2 tbsp
• brown sugar
  3/4 c
• granulated sugar
  1/2 c
• large eggs
  3
• lemon zest
  1 tsp
• olive oil
  1/2 c
• parchment paper
• pure almond extract
  1 Tbsp
• pure vanilla extract
  1/2 tsp
• salt
  1/2 tsp
• whole raw almonds
  1 c

🍳 Cookware

• baking sheet
• medium bowl
• large bowl
• wooden spoon
• large serving spoon
• cutting board
• serrated knife
• wire rack

1. 1

   Preheat oven to 325°F. Line a baking sheet with parchment paper .

   parchment paper
2. 2

   Spread whole raw almonds on the baking sheet and toast in the oven for 12 to ⏱️ 15 minutes . Let cool then coarsely chop.

   whole raw almonds: 1 c
3. 3

   In a medium bowl , whisk together all-purpose flour , baking powder , salt , granulated sugar , and brown sugar .

   all-purpose flour: 2.25 c, baking powder: 1/2 tbsp, salt: 1/2 tsp, granulated sugar: 1/2 c, brown sugar: 3/4 c
4. 4

   In a large bowl , whisk large eggs (at room temperature). Add olive oil , pure almond extract , pure vanilla extract , and lemon zest . Whisk lightly together.

   large eggs: 3, olive oil: 1/2 c, pure almond extract: 1 Tbsp, pure vanilla extract: 1/2 tsp, lemon zest: 1 tsp
5. 5

   Add the flour mixture to the egg mixture; stir with a wooden spoon until just incorporated.
6. 6

   Fold in the chopped almonds.
7. 7

   Use a large serving spoon to scoop the dough onto the parchment-lined baking sheet, forming two logs ( ⏱️ 12 inches long). With damp fingers, shape the logs.
8. 8

   Bake for ⏱️ 30 minutes until golden brown and firm. Let cool for ⏱️ 10 minutes .
9. 9

   Transfer logs to a cutting board . Using a serrated knife , slice into cookies at an angle (about 0.5 to 0.75 inch thick).
10. 10

    Place slices back on the baking sheets and bake for 15 to ⏱️ 20 minutes , turning them over halfway through.
11. 11

    Place on a wire rack to cool.