Most cellophane wrapped coffee shop biscotti have a tendency to fall into the afterthought cookie category. They're nothing special, just a little something to nibble on with your afternoon cuppa. But when made at home using this recipe for Lemon, Olive Oil, and Almond Biscotti from One Girl Cookies, the twice baked Italian cookie becomes much more than an afterthought.
Made with the very Sicilian combination of almonds, olive oil, and lemon, these biscotti take on the peppery, green notes of the oil. They're rich in a way that's completely different from those baked using butter. The almonds lend a toasty flavor as well as a crumbly texture. Much like One Girl's Lemon Shortbread with Fresh Rosemary, this is a recipe that could very easily hold up to the inclusion of herbs.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'One Girl Cookies' to give away.