Lemon Olive Oil Biscotti

I made limoncello in 2016 and I keep it in my freezer – the limoncello has been improving with age and is the real secret in this recipe. I sometimes toast my almonds depending on whether I want a stronger almond flavor in the biscotti.

Lemon Olive Oil Biscotti

2½ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup slivered almonds chopped

2 large eggs

1 cup sugar

½ cup olive oil

Zest of 3 lemons

2 teaspoons lemon juice or limoncello

1 teaspoon vanilla or lemon extract*or ½ teaspoon of each

In a medium bowl, whisk together flour, baking powder, and salt.

Add chopped almonds and stir to combine and set aside.

Preheat oven to 350 degrees F.

In the bowl of an electric mixer fitted with paddle attachment, beat together eggs, sugar, olive oil, lemon zest, and vanilla on medium speed for 1 minute.

Scrape down sides of bowl as needed.

Reduce mixer speed to low; gradually add flour mixture and mix until dough just begins to come together.

Do not overmix.

Divide dough into 2 equal pieces and place on a parchment-lined baking sheet.

Shape each piece into a 12-inch-long log, 1/2 inch high.

Bake logs until firm, about 28 minutes, rotating baking sheets halfway through.

Reduce oven temperature to 300 degrees F.

Cool logs on baking sheet for 12 to 15 minutes.

Transfer logs to a cutting board.

Using a serrated knife, slice each into 24 half-inch-thick biscotti. Place biscotti on parchment-lined baking sheets, spacing 1/2 inch apart.

Bake biscotti until slightly crisp, about 14 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.

Notes:  2^nd bake at 300 for the 15 minutes

Limoncello Icing

¾ cup powdered sugar

3 teaspoon limoncello

1 ½ tablespoon milk

¼ teaspoon lemon extract

½ teaspoon lemon juice