I’ve shared in that past that we have a biscotti jar sitting on our kitchen counter that I am responsible for keeping full. It is actually my husband’s biscotti container because I am not usually a cookie kind of girl. I have been remiss lately in baking any biscotti because we have been busy getting settled back home after six months in Umbria, have taken a ten-day trip up north to visit family, and have recently listed our house for sale. I did finally tackle a batch of biscotti this past week, and I have to say that these are keepers.
My husband enjoys one or two biscotti every day after dinner, and since we have been working hard to eat healthier lately, he asked me to try and bake healthier biscotti. I was concerned about removing too much fat from the cookies which makes them beyond crispy, bordering on hard, but found this biscotti recipe that replaces butter with olive oil. The cookies also use finely chopped almonds which makes them easier to slice than biscotti using whole almonds and are flavored with lemon. I am generally not a biscotti lover myself, but the flavor and texture of these cookies are truly addictive, and I have been having to ration myself from only eating two biscotti a day as well. In fact, I think by the time the weekend is over I will need to make another batch!
The cookies are flavored with lemon zest and a little lemon juice. I also included King Arthur’s Fiori di Sicilia extract, a favorite of mine in the kitchen. If you do not have this extract, however, you can use half vanilla extract and half lemon extract. When grinding the almonds, do not grind them too fine as they are best with some texture. My husband prefers his cookies plain without any icing or glaze, but these biscotti would be delicious dipped in white chocolate or lemon glaze, then sprinkled with some additional finely chopped almonds to finish. The biscotti will crisp up as they cool, so be careful not to overbake them.
Deborah Mele 2017
- 2 1/2 Cups All-purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Whole, Raw Almonds, Ground (See Notes Above)
- 2 Large Eggs
- 1 Cup Sugar
- 1/2 Cup Olive Oil
- Zest Of 2 Lemons
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Fiori di Sicilia (See Notes Above)
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- In one medium bowl, stir together the flour, baking powder, salt, and almonds.
- In another medium bowl, using an electric hand mixer on medium speed, beat together the eggs, sugar, olive oil, lemon zest and juice, and extract for 1 minute until blended.
- Pour the wet ingredients into the dry and on low speed, mix just until blended.
- Dump the dough onto a clean counter and knead briefly by hand until a smooth dough forms.
- Divide the dough into 2 equal pieces, then shape each into 12-inch logs about 1 1/2 inch high.
- Place the logs on the prepared baking sheet and bake for about 25 minutes or until firm to the touch.
- Cool 10 minutes, then cut into 1/2-inch slices using a serrated knife.
- Reduce the heat to 275 degrees F. and place the cookies flat, laying side by side on the baking sheet.
- Bake another 8 minutes, carefully turn over and bake about 5 to 6 minutes.
- Cool completely, then store in an airtight container.