Lemon and Orange Zest Biscotti with Almonds Recipe

Ingredients

• 1/3 cup almond milk or other milk
• 1/3 cup vegetable oil such as olive oil, canola oil, or other
• 1/2 cup sugar
• 1/4 cup powdered sugar
• 1 teaspoon lemon zest
• 1 teaspoon orange zest (optional)
• 1 teaspoon vanilla extract
• 3/4 cup almonds
• 1 1/2 teaspoon baking powder
• 2 cups all-purpose flour
• 1 pinch salt

Instructions

1. 1

   Preheat Oven and Prepare Almonds: Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and toast them in the oven for about 8-10 minutes until fragrant and lightly browned. Remove and set aside to cool.

2. 2

   Mix Wet Ingredients: In a large bowl, whisk together the almond milk, vegetable oil, sugar, powdered sugar, lemon zest, orange zest (if using), and vanilla extract until fully combined and smooth.

3. 3

   Combine Dry Ingredients: In another bowl, mix the all-purpose flour, baking powder, and salt together thoroughly.

4. 4

   Form the Dough: Gradually add the dry ingredients to the wet ingredient mixture, stirring until a thick dough forms. Roughly chop the toasted almonds and fold them in evenly throughout the dough.

5. 5

   Shape and Bake: Divide the dough into two equal portions. On a floured surface, shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs on a parchment-lined baking sheet and bake for 25-30 minutes, or until the logs are firm and lightly golden.

6. 6

   Cool and Slice: Remove the logs from the oven and let them cool for about 10-15 minutes until they are cool enough to handle but still slightly warm. Using a sharp serrated knife, cut the logs diagonally into ½-inch thick slices.

7. 7

   Second Bake (Toast the Biscotti): Arrange the slices cut side down on the baking sheet. Bake for another 15-20 minutes, flipping halfway through, until the biscotti are dry and crisp.

8. 8

   Cool and Store: Remove the biscotti from the oven and cool completely on a wire rack. Store in an airtight container to maintain crispness.