Lemon and Almond Twice Baked Tuscan Biscotti

Ingredients

• 3 eggs

• 2 egg yolks

• 350 g caster sugar

• 1 teaspoon vanilla paste or extract

• 450 g Mulino Caputo self-raising flour, sifted

• 1 tbs baking powder 

• 1 tbs extra virgin olive oil

• pinch of salt flakes

• finely grated zest of 2 lemons

• 200 g blanched almonds

Click the video below to watch the full recipe.

Method

1. Preheat your oven to 190°C (170°C fan-forced) and line a large baking tray with baking paper.

2. Place the eggs, egg yolks, sugar, pinch of salt and vanilla in a mixing bowl and beat until pale and creamy. Add the flour, baking powder, oil, salt and lemon zest and then the nuts. Shape the dough with floured hands to form two logs. Place the logs on the prepared tray, spaced well apart to allow for spreading, and

   bake for 25–30 minutes or until well risen and pale golden.

3. Remove from the oven and cool at room temperature for 3–5 minutes, then cut them on an angle into 1–1.5 cm thick slices. Make sure you use a very sharp serrated knife to ensure neat slices. You will notice than the inside of the biscuits are still a little wet – this is fine.

4. Arrange the slices on the lined tray and return to the oven for 5 minutes. Turn them over and toast for a

   further 15 minutes or until crisp and golden. Cool at room temperature, then serve with gelato, coffee or your

   favourite dessert wine. Any leftover tozzetti will keep in an airtight container for up to 2 weeks.