Ingredients

• 1 cup whole almonds raw
• 2 1/4 cups AP flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sugar
• 3/4 cup brown sugar
• 3 large eggs (room temperature)
• 1/2 cup olive oil
• 1 Tbs almond extract
• 1/2 tsp vanilla extract
• 1 tsp lemon zest

My aunt used to make almond biscotti for the holidays and it was always my favorite. Sadly this isn’t her recipe because we don’t really speak much nowadays but this is just as good so I’m not mad about it. 🙂

Start by preheating your oven to 325F

Toast your almonds on a baking tray for 12-15 minutes. You’ll know they’re ready when your kitchen smells deliciously of almonds.

In a bowl, whisk your dry ingredients together. In a large bowl, whisk your eggs and then add the rest of your wet ingredients together (including your lemon zest)

Once your almonds are toasted and cooled a little, roughly chop them and set aside.

Line your baking sheet with parchment paper or the always versatile silpat

Add your dry ingredients to your wet and mix with a wooden spoon until just mixed. Fold in your almonds.

Separate your batter into 2 loaf shapes on your baking tray. Dampen your fingers to shape them into a smoother shape. Bake for 30 minutes until nicely golden. Let cool for about 10 minutes and then slice 1/2 inch- 3/4 inch thick slices and place the slices back onto your baking sheet. Don’t worry, they’ll fit. Bake for 10 minutes, flip and then bake another 10 minutes.

Cool on a wire rack and then enjoy alone or with a lovely cup of coffee.