I absolutely adore this recipe because it combines the zesty freshness of lemon with the rich nuttiness of almonds, creating a flavor explosion that’s both refreshing and satisfying. Plus, the use of olive oil gives these biscotti a unique twist, making them perfectly crispy without being overly buttery, which feels both indulgent and light at the same time.
The crunchy, citrusy, deliciousness of my Lemon Olive Oil Biscotti with Almonds makes me swoon. They have a base of 2 cups all-purpose flour and 3/4 cup granulated sugar, plus an added punch of flavor from the zest and juice of 2 lemons and the light, fruity taste of olive oil.
I am trying to persuade you to make these cookies.
Ingredients
Plain flour: Supplies the construction, a furnishing of carbs for the energy bit.
Heart-healthy fats, add moisture and flavor, extra virgin olive oil.
Sugar, in granulated form, acts to sweeten providing the necessary sugar which must be present to make biscotti sweet.
It also helps in browning.
It gives biscotti the familiar color associated with biscotti and the color of cookies that are successfully baked.
It also helps with the texture.
Biscotti must have the right texture to be biscotti.
Granulated sugar aids sugar, as it must be present in sufficient quantities to make biscotti the sweet, yet complex treat that it is.
Zest of lemon: Provides lively aroma of citrus; intensifies flavor of sassy.
Eggs supply protein and richness and bind together the ingredients.
Almonds, slivered: Add a delightful crunch; they’re a protein-packed, heart-healthy fat source.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup extra virgin olive oil
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup slivered almonds
- 1/4 cup fresh lemon juice
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat. Prepare a baking sheet by lining it with parchment paper.
2. In a bowl for mixing, combine the flour, baking powder, and salt. Whisk this mixture together well and set it aside.
3. In another large mixing bowl, combine the sugar, olive oil, and eggs. Beat them together until the mixture is smooth and well blended.
4. In the wet ingredients, mix the lemon zest, vanilla extract, and lemon juice until they’re evenly incorporated.
5. Slowly incorporate the dry ingredients into the wet mixture, blending until only just combined.
6. Incorporate the sliced almonds, ensuring that they are uniformly spread throughout the batter.
7. Split the dough into half and form each half into a log roughly 12 inches long, 2 inches wide. Put the logs onto the prepared baking sheet, leaving space between them because they will expand.
8. Bake for 25-30 minutes; until the logs are a light golden color. Remove from oven, and let cool on the baking sheet for about 10 minutes.
9. Move the logs to a chopping block, and use a sharp, serrated knife to slice them diagonally into 1/2-inch thick slices.
10. Return the golden and crisp slices to the baking sheet. Bake them for an additional 10-12 minutes. Cool completely on wire racks before serving.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl (2)
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Serrated knife
10. Chopping block
11. Wire racks
FAQ
- Q: Can I use a different type of oil instead of olive oil?A: You can use a neutral oil, such as vegetable or canola oil, in place of the extra virgin olive oil, although it may change the flavor a bit. Still, if it comes down to a choice between making the recipe with either a neutral oil or very old or poor-quality extra virgin olive oil, I would choose the first option.
- Q: Can I use whole almonds instead of slivered?Yes, you can use whole almonds; however, consider chopping them coarsely to ensure they are evenly distributed throughout the biscotti.
- Q: Is it possible to make this recipe gluten-free?A: Yes, you can use a gluten-free flour blend that is meant for baking and replace the all-purpose flour with it, but it may vary a bit in texture.
- Q: How do I store the biscotti to keep them fresh?A: Maintain their crispness by storing biscotti in an airtight container at room temperature for up to two weeks.
- Q: Can I freeze the biscotti?A: Definitely, biscotti can be frozen for up to three months in freezer-safe bags. If you want them to thaw perfectly, let them come back to room temperature before you serve them.
- Q: What is the best way to achieve a crisp texture?A: After the second bake, cool the biscotti completely on a wire rack. This is essential to ensure that they harden and become crisp.
Substitutions and Variations
For all-purpose flour: You can use whole wheat flour or a gluten-free flour blend (make sure it has xanthan gum to help the flour stick together).
For granulated sugar: Use coconut sugar or maple syrup as substitutes (note that using liquid sweeteners may slightly change the texture).
For olive oil: Use melted coconut oil or canola oil.
To make chopped walnuts or pistachios: Start with slivered almonds.
For fresh lemon juice: Use lime juice or a mixture of lemon zest and water.
Pro Tips
1. Chill the Dough: After forming the dough into logs, consider chilling them in the refrigerator for about 15-20 minutes. This helps firm up the dough, making it easier to slice without crumbling.
2. Enhanced Flavor: Toast the slivered almonds lightly in a pan or oven until they are golden brown before incorporating them into the dough. This will enhance their flavor and add a nice depth to the biscotti.
3. Consistent Slices: When slicing the baked logs, use a sawing motion with a serrated knife to avoid crumbling. For even slices, measure and mark the log at 1/2-inch intervals before cutting.
4. Extra Crunch: After the second bake, leave the biscotti in the cooling oven with the door slightly ajar for 5-10 minutes. This ensures a crisper texture by allowing more moisture to escape.
5. Alternative Flavors: Experiment with adding other complementary flavors such as chopped dried cranberries or white chocolate chips to the dough for a unique twist.
Lemon Olive Oil Biscotti With Almonds Recipe
My favorite Lemon Olive Oil Biscotti With Almonds Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl (2)
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Serrated knife
10. Chopping block
11. Wire racks
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup extra virgin olive oil
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup slivered almonds
- 1/4 cup fresh lemon juice
Instructions:
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat. Prepare a baking sheet by lining it with parchment paper.
2. In a bowl for mixing, combine the flour, baking powder, and salt. Whisk this mixture together well and set it aside.
3. In another large mixing bowl, combine the sugar, olive oil, and eggs. Beat them together until the mixture is smooth and well blended.
4. In the wet ingredients, mix the lemon zest, vanilla extract, and lemon juice until they’re evenly incorporated.
5. Slowly incorporate the dry ingredients into the wet mixture, blending until only just combined.
6. Incorporate the sliced almonds, ensuring that they are uniformly spread throughout the batter.
7. Split the dough into half and form each half into a log roughly 12 inches long, 2 inches wide. Put the logs onto the prepared baking sheet, leaving space between them because they will expand.
8. Bake for 25-30 minutes; until the logs are a light golden color. Remove from oven, and let cool on the baking sheet for about 10 minutes.
9. Move the logs to a chopping block, and use a sharp, serrated knife to slice them diagonally into 1/2-inch thick slices.
10. Return the golden and crisp slices to the baking sheet. Bake them for an additional 10-12 minutes. Cool completely on wire racks before serving.
