Lemon and Almond biscotti

I love eating biscotti.

Great dipped in a coffee or a little glass of something scrummy.

Great as an ice cream scoop too.

For some reason I thought they were a fiddle to make.

Maybe it is the twice bake thing.

Well they are a little more time consuming than your average biscuit

but not a fiddle at all and so worth the effort.

So after a little research and recipe tweaking 

my light and crunchy biscotti were born.

I am a complete citrus and nut fanatic so it was important they were involved.
I have since baked orange and hazelnut (omit the almond extract)

I didn't want them too sweet, so added vanilla extract so I could reduce the sugar.

The addition of baking powder creates a light cake texture after the first bake 

and consequently a lighter biscuit after the second.

The fat is extra virgin olive oil which is very subtle after baking 

and contributes to their delightful crunch.

They are baked very dry so keep very well.

However they don't last long as one ... two is never enough.

Lemon and Almond biscotti

Pre heat the oven to 160 fan
Prepare 1 large or 2 small baking trays lined with baking parchment or silicone
2 cooling racks (optional)

100g whole almonds  * I prefer skjn on

100g extra virgin olive oil
2 large eggs
150g caster sugar (175g if not adding vanilla)
1 tsp vanilla extract (optional)
few drops almond extract (optional)

zest of 2 lemons

300g plain flour
50g ground almonds
1 tsp[ baking powder
1/4 tsp salt

• Begin by toasting the almonds for 5 minutes and when cool enough to handle roughly chop

• Meanwhile whisk the oil, eggs, sugar, vanilla and almond extract (if using) for one minute until foaming and slightly thickened
• Zest the 2 lemons and stir into the wet mix * juice the lemons and freeze in ice cube trays to use another time

• Whisk or fork the dry ingredients together and stir through the almonds

• Combine the wet with the dry, the texture will be a thick paste

• Use a spatula to dollop the mix into two piles onto the baking sheet. Dip your hands into water or lightly coat with oil and mould the dough into two long flat sausages

• Bake for 25 minutes, turn the tray after 15
• Cool for 12-15 minutes
• Reduce the oven to 130 fan

• Using a serated knife carefully cut the cakes into 1.5/2cm slices

• Bake the slices on a tray (don't croud them) for 20 minutes, turn them over after 10. The biscuits should be a light golden brown and feel crisp and dry * you may need to remove the smaller pieces after 15 minutes 
• Or bake on the cooling racks for 10 minutes no turning required (this idea came to me after several batches)!

All you need to do now is pack them into an air tight container 

and they'll keep for a few weeks.

There's a challenge!

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