Nonna’s Almond Biscotti
This recipe is brought to you by San Pellegrino
Makes 20 biscotti
Ingredients
320g plain flour
180g caster sugar
1.5 tsp baking powder
Pinch of sea salt
3 eggs
120g extra virgin olive oil
1 tsp vanilla extract
Zest of 2 lemons
160g almonds, roughly chopped
Method
Preheat the oven to 180°C and line a baking tray with parchment paper. In a medium bowl, combine the flour, sugar, baking powder, and salt.
In a large bowl, whisk together the eggs, olive oil, vanilla extract and lemon zest. Stir in the dry ingredients until just combined, then fold in the chopped almonds.
Divide the dough into two equal portions and transfer to the prepared baking tray. Shape each portion into a long, uniform log.
Bake for 30 minutes, or until lightly golden and firm to the touch. Remove from the oven and cool on the tray for 10 minutes. Transfer the logs to a large cutting board and use a serrated knife to cut them into biscotti (see image for size reference). Arrange the biscotti cut-side down on the baking tray and bake for another 10 minutes. Flip them gently and bake for another 10 minutes on the other side, until crisp and golden. Once baked, transfer to a wire rack to cool completely.
Note
Store in an airtight container for up to 2 months
