Lemon Olive Oil Almond Biscotti Recipe | Easy Italian Bakery Style Cookies
Crisp, dunkable lemon olive oil almond biscotti with bright citrus, toasted nut crunch, and a classic double-bake for sturdy snap. Simple pantry ingredients and one-bowl mixing deliver bakery-style results.
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- Finely grated zest of 2 lemons
- 3 large eggs, at room temperature
- 1/3 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup whole almonds, toasted and roughly chopped
- Coarse sugar, for sprinkling (optional)
- Melted white or dark chocolate, for drizzling or dipping (optional)
Instructions
Instructions
- Heat oven to 350°F (175°C) and line a large baking sheet with parchment.
- Spread whole almonds on the sheet and toast 7–9 minutes until fragrant, then cool and roughly chop.
- In a large bowl whisk together flour, sugar, baking powder, and salt, then rub in lemon zest to release oils.
- In a separate bowl whisk eggs, olive oil, lemon juice, vanilla, and almond extract until smooth.
- Pour wet ingredients into dry and stir until a shaggy dough forms, then fold in chopped almonds; lightly flour hands if dough is sticky.
- Divide dough in half and shape each portion on the parchment into a 10-inch by 2 1/2-inch log about 3/4 inch tall; smooth tops and sprinkle with coarse sugar if using.
- Bake at 350°F for 22–26 minutes until set and lightly golden; the logs should spring back when touched.
- Cool on the sheet for 15 minutes and reduce oven temperature to 300°F (150°C).
- Transfer logs to a cutting board and slice on a slight diagonal into 1/2-inch slices with a sharp serrated knife using a gentle sawing motion.
- Arrange slices cut-side down on the sheet and bake at 300°F for 10–12 minutes, flip, and bake another 8–12 minutes until crisp and dry at the edges.
- Cool completely on a rack, then drizzle or dip in melted chocolate if desired.
Notes
For extra lemon aroma, rub zest into the sugar before mixing. Adjust crunch by varying slice thickness and second-bake time. Store airtight at room temperature 2–3 weeks or freeze up to 3 months; re-crisp at 275°F for 6–8 minutes if needed. Use a mild, fruity extra-virgin olive oil. Variations: swap pistachios, add poppy seeds, fold in candied citrus or mini chocolate chips, or finish with a lemon glaze. For gluten-free, use a 1:1 baking flour with xanthan gum and monitor drying time.