⅓cup(70grams)vegetable oilany, as long as it's neutral
½cup(100grams)sugar
¼cup(30grams)powdered sugar
1teaspoonlemon zest
1teaspoonorange zestoptional
1teaspoonvanilla extract
Dry ingredients
¾cup(100grams)almonds
1½teaspoon(8grams)baking powder
2cups(300grams)all-purpose flour
1pinchsalt
Preheat the oven to 340°F or 170°C.To a bowl, add ⅓ cup almond milk, ⅓ cup vegetable oil, ½ cup sugar, ¼ cup powdered sugar, 1 teaspoon lemon zest, 1 teaspoon orange zest, and 1 teaspoon vanilla extract.Whisk until well combined.
Stir in ¾ cup almonds.
Add 2 cups all-purpose flour, 1½ teaspoon baking powder, and 1 pinch salt.Mix with a spatula until you get a dough.
Transfer the dough to a lightly dusted worktop and knead with your hands for a minute.You want a compact dough ball without over-kneading.
Cut the dough into two parts and shape each into a long, flat log.Arrange the two logs on a baking sheet lined with parchment paper.
Bake for 25 minutes at 340°F or 170°C then let cool down for 20 minutes.
Cut the logs diagonally into the classic biscotti shape. Use a serrated knife or bread knife.
Put back on the tray, flat on the cut side, and bake for 10 minutes or until golden.