Lemon & Almond Biscotti

Our Lemon Olive Oil makes this recipe a cinch!

PO= Pour Olive

Prep time:

12 mins

Cook time:

35-40 mins.

Lemon Almond Biscotti


  • 1/2 cup PO's Lemon Olive Oil
  • 3 large eggs
  • 1 cup white sugar
  • 1 teaspoon almond extract
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/2 cups whole almonds, toasted


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
  2. In a medium bowl, beat together the lemon agrumato olive oil, eggs, sugar and almond extract until well blended.
  3. Combine the flour, salt, baking powder and almonds. Stir dry mix into the egg mixture to form a heavy dough.
  4. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
  5. Bake for 25 to 30 minutes in the preheated oven, until golden brown.
  6. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Store in an airtight container on the counter. ENJOY!