Lemon Olive Oil Fused Almond Biscotti

Enjoy the delightful crunch and citrusy aroma of these Lemon Olive Oil Fused Almond Biscotti. Perfect for a light dessert or a coffee-time treat, these biscotti are made with raw almonds and infused with fresh lemon zest and juice.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole raw almonds
• 2 large eggs
• 1 cup sugar
• 1/2 cup Fused Lemon Olive Oil
• 2 lemons, zested
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat Oven: Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, stir together the flour, baking powder, salt, and almonds.
3. Mix Wet Ingredients: In another medium bowl, using an electric hand mixer on medium speed, beat together the eggs, sugar, olive oil, lemon zest, and lemon juice for 1 minute until blended.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix on low speed just until blended.
5. Form Dough: Dump the dough onto a clean counter and knead briefly by hand until a smooth dough forms.
6. Shape Logs: Divide the dough into 2 equal pieces, then shape each into 12-inch logs about 1 1/2 inch high.
7. First Bake: Place the logs on the prepared baking sheet and bake for about 25 minutes or until firm to the touch.
8. Slice: Cool for 10 minutes, then cut into 1/2-inch slices using a serrated knife.
9. Second Bake: Reduce the heat to 275°F and place the cookies flat, laying side by side on the baking sheet. Bake another 8 minutes, carefully turn over, and bake about 5 to 6 minutes.
10. Cool and Store: Cool completely, then store in an airtight container.