Ingredients
200 g all-purpose flour
1 tsp baking powder
0.25 tsp fine salt
45 g unsalted butter, room temperature
200 g white sugar
15 ml olive oil
2 large eggs
0.25 tsp vanilla extract
5 ml almond extract
75 g whole roasted almonds
75 g chopped roasted almonds
Directions
Step 1
In a mixing bowl, whisk together the all-purpose flour, baking powder, and fine salt.
Step 2
In a separate mixing bowl, combine the room temperature unsalted butter, 200 g of white sugar, and olive oil until creamy. Add one egg at a time, then mix in the vanilla extract and almond extract. Gradually add the flour mixture and mix until fully combined. Fold in the whole roasted almonds and chopped almonds. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Step 3
Preheat the oven to 175°C (350°F) and line a rimmed baking sheet with a silicone mat.
Step 4
Divide the dough in half and shape each half into a log. Wrap each log in plastic wrap, flatten to about 7-10 cm wide and 1 cm high. Place both logs on the prepared baking sheet, leaving space between them to allow for spreading.
Step 5
Bake in the center of the preheated oven for about 30 minutes or until golden and a toothpick comes out clean. Let them cool for 15 minutes before slicing.
Step 6
Reduce the oven temperature to 165°C (325°F).
Step 7
Cut each log at a slight angle into 1- to 2-cm thick slices using a serrated knife. Place the slices back onto the baking sheet in a single layer. Bake for 12 minutes, then flip the biscotti over and bake for an additional 20 minutes or until golden brown and crunchy.
Step 8
Transfer the biscotti to a cooling rack and let them cool to room temperature.