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Lemon Olive Oil Biscotti

September 22, 2017

Lemon Olive Oil Biscotti

3 1/4 cups all purpose flour
1/2 cup Lemon Olive Oil
3 large eggs, beaten
1 cup sugar
1 tsp almond extract
1 cup blanched slivered almonds
1 cup dried cherries
1 tbsp baking powder
1/2 tsp salt

Preheat the oven to 350 F. 

With parchment paper, line two baking sheets.  In a large bowl, whisk together the olive oil, eggs, sugar, and almond extract.  In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt.  Add the dry ingredients to the wet ingredients and kneed until fully combined.  (The dough will be very stiff, mixing by hand is best)

Portion the dough into two equal parts, and then shape each into a long rectangle approx. 1/2" thick, by 4" wide, by 12" long.

Bake each sheet in the center of the oven for approx. 25 minutes until the dough is just tuning golden brown.  Remove from the oven, allow to cool slightly, and using a sharp knife, slice the dough into 1" long cookies - approximately 12 cookies per log. 

Return the cookies to the oven, cut side up and bake again until golden brown and crisp (10-15 minutes)

Makes approximately 24 biscotti