Lemon, Olive Oil, and Almond Biscotti

Name: Lemon, Olive Oil, and Almond Biscotti
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 48
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon baking powder; 2 larges eggs; 591 milliliters all-purpose flour; 2 Grated zest of Meyer lemons (see Tips); 118 milliliters Sicilian olive oil (see Tips); 237 milliliters sugar; 1 teaspoons table salt; 1 teaspoon vanilla extract; 237 milliliters whole almonds, skins on

The recipe Lemon, Olive Oil, and Almond Biscotti could satisfy your Mediterranean craving in about 1 hour. This recipe serves 48. Watching your figure? This dairy free and vegetarian recipe has 80 calories, 2g of protein, and 4g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 160 would say it hit the spot. It works well as a dessert. A mixture of sugar, lemon zest, flour, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Put the almonds on a baking sheet and toast them in the oven for 15 minutes, or until they are well browned and fragrant.

Ingredients you will need

Almonds

Toast

Equipment you will use

Baking Sheet

Oven

Let the nuts cool (leave the oven on). When the almonds are cool enough to handle, put them in a food processor and pulse 5 or 6 times, until ground.

Ingredients you will need

Almonds

Nuts

Equipment you will use

Food Processor

Oven

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, lemon zest, sugar, olive oil, and vanilla.

Ingredients you will need

Lemon Zest

Olive Oil

Vanilla

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Mix on medium speed for 1 minute.

In a medium bowl, whisk together the ground almonds, flour, baking powder, and salt. With the mixer running on low speed, gradually add the flour mixture to the egg mixture, stopping two or three times to scrape down the bowl.

Ingredients you will need

Almond Meal

Baking Powder

All Purpose Flour

Salt

Egg

Equipment you will use

Blender

Whisk

Bowl

Mix until the dough is just beginning to come together. Do not overmix.

Ingredients you will need

Dough

Scoop the dough out onto a parchment paper–lined baking sheet, and shape it into 2 equal logs. The dough should be sticky—you may need to wet your hands slightly with water in order to work with it. Each log should be about as wide as two knuckles on your middle finger and about ½-inch tall.

Ingredients you will need

Dough

Water

Equipment you will use

Baking Paper

Baking Sheet

Bake for 14 minutes. Rotate the baking sheet and bake for 14 more minutes.

Equipment you will use

Baking Sheet

Oven

Let the logs cool on the baking sheet for 12 to 15 minutes.

Equipment you will use

Baking Sheet

Reduce the oven temperature to 250°F.

Equipment you will use

Oven

Transfer the logs to a cutting board. Using a serrated knife, slice thelogs into ½-inch-thick biscotti.

Ingredients you will need

Biscotti

Equipment you will use

Serrated Knife

Cutting Board

Put the biscotti on the parchment-lined baking sheet, spacing them ½-inch apart.

Ingredients you will need

Biscotti

Equipment you will use

Baking Sheet

Bake for 7 minutes. Rotate the baking sheet and bake for 7 more minutes, or until the biscotti are slightly crisp on the exposed sides.

Ingredients you will need

Biscotti

Equipment you will use

Baking Sheet

Oven

Transfer them to a wire rack and letthem cool completely.Tips: If Meyer lemons are not available, you can substitute 2 regular lemons, or even the grated zest of 1 lemon and 1 orange.The stronger the flavor of your olive oil, the more it will shine through in this recipe.

Ingredients you will need

Lemon Zest

Lemon