- 6 eggs
- 1 1⁄2 cups sugar
- 1⁄2 cup Brentwood OliveOil Company Lemon Infused Olive Oil
- 4 cups flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 cup almonds, chopped in half
Foil line 2 large baking sheets, grease lightly. Preheat oven to 350º.
In large bowl of mixer, beat eggs until very foamy, high in volume (about 5 to 6 minutes).
Add sugar gradually, pour in Olive Oil. Combine flour, baking powder and salt. With large spoon, fold in flour mixture gently. Fold in almonds. Dough will be soft, a little firmer than cake batter.
Spoon dollops of dough on prepared pans to form logs 2” x 12” inches long, placing them 4” apart.
Bake for 20 minutes or until firm to the touch. Remove from oven, cool 10 to 15 minutes.
Using a serrated knife, with a gentle sawing motion, cut logs into 1⁄2 to 3⁄4 inch wide slices. Place biscotti back on baking sheets cut side down. Bake 10 to 12 minutes to toast.
