Biscotti
Servings: 34 biscotti
Wet ingredients
- ⅓ cup (80 grams) almond milk or other milk
- ⅓ cup (70 grams) vegetable oil such as olive oil, canola oil, or other
- ½ cup (100 grams) sugar
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon (1 teaspoon) lemon zest
- 1 teaspoon (teaspoon) orange zest optional
- 1 teaspoon (1 teaspoon) vanilla extract
Dry ingredients
- ¾ cup (100 grams) almonds
- 1½ teaspoon (8 grams) baking powder
- 2 cups (300 grams) all-purpose flour
- 1 pinch (1 pinch) salt
- 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.
- Let cool down completely before serving.
