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Lemon Biscotti with Vanilla, Olive Oil, and Almonds

Crisp biscotti loaded with zesty lemon and fragrant vanilla flavors. The perfect accompaniment to a steamy cup of tea!

Ingredients

Scale
  • 1/2 teaspoon vanilla bean paste (or vanilla extract)
  • 6 tablespoons cane sugar
  • 1/4 cup olive oil
  • 2 tablespoons aquafaba*
  • Zest of one medium lemon
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup almonds**

Instructions

  1. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper. Position your oven rack in the middle of your oven.
  2. Add vanilla bean paste, sugar, olive oil, aquafaba, and lemon zest in a medium bowl. Whisk well to combine. Add your flour, baking powder, and salt, and mix with a wooden spoon. Fold in your almonds.
  3. Divide your dough into two. Form two 1 and 1/2 inch-wide logs on your prepared baking sheet.
  4. Bake for 30 minutes.
  5. Remove the tray from the oven and carefully transfer your logs to a cooling rack. Allow to cool for 15 minutes.
  6. Slice the logs into 1/2 inch-wide slices on a diagonal, then place your biscotti cut side-down back onto the baking sheet.
  7. Bake for 8 minutes, then flip the biscotti and bake for another 8-10 minutes, or until there are no more moist parts visible in the dough.
  8. Carefully move your biscotti to a cooling rack and allow to cool completely (they’ll crisp up more as they cool). Biscotti are best the day of!

Notes

*Aquafaba is the liquid from a can of chickpeas! Drain the chickpeas and use the liquid. Use the chickpeas in a different recipe like this or this.

**Keep them whole, chop them, or use sliced! Up to you. If they’re kept whole (my preference), the biscotti will be slightly harder to slice; they’ll crumble a bit when your knife hits a whole almond. That said, they still taste delicious, but you do you!

Keywords: vegan biscotti, lemon almond dessert

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