- 1 cup roasted almonds, chopped
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup brown sugar
- 3 eggs
- 1/2 cup olive oil
- 1 tbsp almond extract
- 1/2 tsp vanilla extract
Preheat oven to 175°C (350°F). Whisk together the flour, salt, baking powder, and sugar in a large bowl.
Combine olive oil, eggs, vanilla extract, and almond extract.
Mix egg mixture and flour mixture into a batter. Fold in almonds.
On baking parchment or non-stick silicone baking mat, form the batter into two logs.
Bake mixture for 30 minutes or until golden brown and firm. Let cool for ten minutes.
With a serrated knife cut biscotti into 1 cm thick slices.
Bake sliced biscotti for 15–20 more minutes. The longer it is baked the harder it becomes. Turn over at the halfway mark. Let cool.