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Lemon Olive Oil and Almond Biscotti


1/2 cup D’Avolio Lemon Fused Olive Oil
3 large eggs
1 cup white sugar
3 1/4 cups all purpose flour
1/2 tsp salt
1 tbsp baking powder
1 1/2 cups whole almonds, toasted
1 tsp almond extract


Preheat the oven to 375 degrees F. Grease cookie sheet or line with parchment paper.

In a medium bowl, beat together the D’Avolio Lemon olive oil, eggs, sugar, and almond extract until well blended.  Combine the flour and baking powder, stir into the egg mixture to form a heavy dough.  Divide dough into two pieces.  Form each piece into a roll as long as your cookie sheet.  Place roll onto the prepared cookie sheet and press down to 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven until golden brown.  Remove from the baking sheet to cool on a wire rack.  When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices.  Place the slices cut side up back onto the baking sheet.  Bake for an additional 6 to 10 minutes on each side.  Slices should be lightly toasted.

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