Ingredients

1.75 cups all purpose flour

1 cup sugar

1 cup almonds - coarsly chopped

2 tsp baking powder

grated rind of 2 lemons

4 eggs

0.5 cup light olive oil

Preparation

  1. Line baking sheet with parchment paper.
  2. Combine flour, sugar, nuts, baking powder and lemon rind.
  3. In separate bowl, whisk together 3 eggs and oil. Make well in centre of flour mixture and mix in egg mixture.
  4. Divide dough in two. Spoon dough onto baking sheet to form two mounded logs, each about 14" X 3" - about 4" apart. Dough will be soft. Use spatula to even out sides. Beat remaining egg and brush on dough. Sprinkle lightly with sugar.
  5. Bake in preheated 350F oven 25-30 minutes or until golden brown. “Logs” will spread. Cool about 5 minutes. Cut into 0.5" slices. For longer cookies, slice diagonally.
  6. Divide biscotti among 2 clean baking sheets; return to oven 10-12 minutes or until lightly toasted. Biscotti will harden more on cooling.