Ferragosto Lemon and Olive Oil Biscotti

Prep Time: 15 min

Cook Time: 35 min

Total Time: 50 min

Servings: 36


  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup ground raw almonds
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup Filippo Berio Extra Light Olive Oil
  • Zest of 2 lemons
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract


    • Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
    • In one medium bowl, stir together the flour, baking powder, salt, and almonds.
    • In another medium bowl, beat together the eggs, sugar, olive oil, lemon zest and juice, and both of the extracts, until blended, about 1 minute.
    • Pour the wet ingredients into the dry and mix until just blended.
    • Move dough onto a clean counter and knead by hand until a smooth dough forms.
    • Divide the dough into 2 equal pieces, then shape each into 12-inch logs about 1 1/2 inch high.
    • Place the logs on the prepared baking sheet and bake for about 25 minutes or until firm to the touch.
    • Cool 10 minutes, then cut into 1/2-inch slices using a serrated knife.
    • Reduce the heat to 275 degrees Fahrenheit and place the cookies flat, laying side by side on the baking sheet.
    • Bake another 8 minutes, carefully turn over and bake about 5 to 6 minutes.
    • Cool completely, then store in an airtight container.