Lemon Almond Biscotti

For most of my life I was confident in the knowledge that I don’t like biscotti. I just don’t. It’s just a damned hard biscuit, and often lacking in flavour. Like… why would I choose to go for a hard bread to soak up my coffee? Where’s the fun in that?

Then my colleague brought a bag of pistachio biscotti back from Tuscany and I experienced an actual life altering moment. I didn’t even want to eat them, but my current team member cajoled and coerced me into having one and boy oh boy, I’ve been lied to my entire life. The “biscotti” I’ve been served in the past were all liars and impostors. It’s a big change, to now suddenly, after 27 years, be a person who likes biscotti.

Like it enough to actually make my own… who knew? Anyway, my first batch of biscotti is simple and non-intrusive in flavour. Lemon goes well with tea, but I love it with my coffee too. To be honest, I wanted to make orange biscotti, but when I was ready to bake last night, I realised what I thought were oranges in my fridge were actually grapefruit. Sigh. These twice-baked biscuits are ridiculously easy to make though, so I’ll likely make a few more batches this week (midweek public holiday, hollaaa).

Lemon Almond Biscotti
Yield: 20 pieces of 3/4 inch thick biscuits

  • 1/4 cup olive oil
  • 3/4 cup caster sugar
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tsp lemon zest
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup almond flakes
  1. Preheat the oven to 150°C and line 2 baking sheets with parchment paper
  2. Mix the olive oil and sugar in a large mixing bowl, then mix in the vanilla extract, almond extract, and lemon zest 
  3. Beat the eggs in one at a time and beat for a while until incorporated
  4. Combine the flour, salt and baking powder in a separate bowl and gradually introduce to the wet mix. Continue to beat on slow-medium until fully incorporated
  5. Stir in the almond flakes with a rubber spatula
  6. Divide the dough in half and transfer to your prepared baking sheets, shaping the dough into two logs (roughly 4 inches across and 9 – 10 inches long). It’s a very sticky dough, and you’re welcome to get your hands dirty, but I managed it with just my rubber spatula and a spoon
  7. Pop the trays into the oven to bake for 30 minutes (with the fan on), remove from the oven when done, allow to cool for 10 minutes then slice the logs across (3/4 inch slices) and put them back on the trays cut side up 
  8. Bake on one side for 9 minutes, then flip the biscuits over to bake for another 9 minutes on the other side. Remove from the oven and allow to cool completely before dunking in your coffee or tea, or store in an airtight container for up to 2 weeks (if it lasts that long)

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