Olive Oil Lemon Biscotti

Olive oil in your favorite biscotti makes for a good crumb and gives the cookie a “softer” crunch. Neutral olive oils are great,  but if you want to pump up the almond flavor, substitute a few tablespoons of The Olive Scene’s Almond Oil. Or heighten the lemon notes by swapping out with a couple tablespoons of Olive Scene’s Eureka Lemon Oil. (Makes about 3 dozen)


2 ½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole, raw almonds, coarsely ground  
2 large eggs
1 cup sugar
½ cup olive oil
½ teaspoon vanilla extract
½ teaspoon lemon extract
Zest Of 2 lemons
2 tablespoons lemon juice


  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a medium bowl, stir together the flour, baking powder, salt and almonds.
  3. In another medium bowl, using an electric hand mixer on medium speed, beat together the eggs, sugar, olive oil, lemon zest and juice, and the extracts for 1 minute until blended.
  4. Pour the wet ingredients into the dry and on low speed, mix just until blended.
  5. Turn the dough out onto a lightly floured surface and knead briefly by hand until a smooth dough forms.
  6. Divide the dough into 2 equal pieces. Shape each into 12-inch logs about 1 ½-inches high.
  7. Place the logs on the prepared baking sheet and bake for about 25 minutes or until firm to the touch.
  8. Cool the baked logs for 10 minutes, then cut into 1/2-inch slices using a serrated knife.
  9. Reduce the heat to 275°F. and place the cookies flat, laying side by side on the baking sheet.
  10. Bake for another 8 minutes then carefully turn over and bake for about 5 to 6 minutes.
  11. Cool completely. Store in an airtight container.