Almond Lemon Biscotti

October 20, 2015

  • Prep: 25 mins
  • Cook: 50 mins
  • Yields: 24 biscotti


1In a food processor, grind almonds to a coarse flour texture. In a medium bowl, whisk flour, baking soda and salt together. Stir in almonds and set aside.


2Preheat oven to 350°. With an electric mixer, beat eggs, sugar, olive oil, lemon zest and vanilla on medium speed for 1 minute.


3Scrape sides of bowl if needed. Reduce mixer to slow and add flour mixture gradually. Mix until dough comes together. Do not overdo it.


4Line a baking sheet with parchment paper. Lay dough divided in half for two loaves. Using damp hands, shape each piece into a 12 inch long log.


5Bake until firm, 28 - 30 minutes. Cool logs on baking sheet for 15 minutes. Place logs on a cutting board and slice into 24 1/2 inch pieces with a serrated knife. Place biscotti on their side on a parchment lined baking sheet. Sprinkle with fleur de sel (optional). Bake until crisp about 14 minutes. Cool on a wire rack.


6Melt chocolate in the microwave for 30 seconds on high. Stir and microwave another 20 seconds. Stir and microwave another 15 seconds. (Each microwave is different. Keep an eye on your chocolate.)


7Then dip edges of the biscotti. Place in the refrigerator for 10 minutes to harden the chocolate. Makes 24 biscottis.


8Place in the refrigerator for 10 minutes to harden the chocolate. Makes 24 biscottis.



2 1/2 cups Unbleached Flour

1 tsp Baking powder

1/2 tsp Salt

1 cup Whole almonds

2 Large eggs

1 cup Sugar

1/2 cup Olive Oil

Zest of 2 Lemons

1 tsp Vanilla Extract

Fleur de sel (optional)

8 oz. Ghirardelli white chocolate


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