Almond Biscotti

🥘 Ingredients

• parchment paper
• whole raw almonds 1 cup
• all-purpose flour 2 ¼ cups
• baking powder 1 ½ tsp
• salt ½ tsp
• granulated sugar ½ cup
• brown sugar ¾ cup
• large eggs 3
• olive oil ½ cup
• pure almond extract 1 Tbsp
• pure vanilla extract ½ tsp
• lemon zest 1 tsp

1. 1

   Preheat oven to 325°F. Line a baking sheet with 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.
3. 3

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