On Tap Oil & Vinegar Recipe Detail

Almond Biscotti

with Lemon Fused Olive Oil

Ingredients:

• 1/2 cup Lemon 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

Directions:

Preheat oven to 375°F (190°C). Grease cookie sheets or line with parchment paper. In medium bowl, beat together lemon olive oil, eggs, sugar, and almond extract until well blended. Combine flour and baking powder. Stir dry ingredients into egg mixture to form heavy dough. Divide dough into two pieces. Form each piece into a roll as long as cookie sheet. Place roll onto prepared cookie sheet and press down to 1/2" thickness.

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