Almond Olive Oil Biscotti
If you've been searching for a biscotti with the perfect texture…not too hard, not too soft, but absolutely just right, bookmark this Almond Olive Oil Biscotti recipe right now! Along with its great crunch, this biscotti is made with olive oil, making this sweet recipe even better!
Servings 0 Approx. 20 biscotti
Ingredients
- 2 cups all-purpose flour 240g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
- 2/3 cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange zest
- 1/2 cup toasted almonds lightly crushed
Instructions
- Preheat your oven to 350 degrees. Line a large baking sheet with parchment.
- Whisk together the flour baking powder and salt in a medium bowl.
- In another medium bowl, whisk the olive oil and sugar together. Add the eggs, almond and vanilla extracts and the orange zest. Whisk to combine.
- Pour the olive oil mixture over the flour mixture. Add the almonds, and with a sturdy spoon, mix just until the flour is combined.
- Place the dough onto a heavily floured surface. Roll it into a log about 10-inches long.
- Carefully move the log onto your prepared baking sheet. Bake it for 30 minutes.
- Remove the log and allow it to cool for 15 minutes. Using a thin serrated knife, cut the log into 1/2-inch slices.
- Place the slices on your baking sheet and return to the oven to bake for 7 minutes. Turn the slices over and bake for an additional 5 minutes.
- Allow the biscotti to cool on a wire rack before storing.
Notes
For smaller biscotti, you can divide your dough into two smaller logs, 10-inches long. Bake the two logs for 25 minutes. The slices will bake just a little faster. Keep an eye on them and remove them when just golden.