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Olive Oils & Balsamic
Ilias and Sons 7Thirty High Phonelic and Original Blend Gourmet Greek Extra Virgin Olive Oils
Ilias and Sons Organic Infused Greek Extra Virgin Olive Oil
Ilias and Sons Greek Balsamic
  • Ilias and Sons 7Thirty High Phonelic and Original Blend Gourmet Greek Extra Virgin Olive Oils
  • Greek High Phenolic Organic Extra Virgin Olive Oils
  • Ilias and Sons Organic Infused Greek Extra Virgin Olive Oil
  • Organic Infused Greek Extra Virgin Olive Olive Oil
  • Ilias and Sons Greek Balsamic
  • Greek Balsamic

    • Olive Oil Biscotti with Almonds and Lemon

    Make olive oil biscotti with whole almonds, lemon zest and vanilla. This twice-baked Italian biscuit recipe uses extra virgin olive oil instead of butter and makes 50–60 biscotti to enjoy with coffee or tea.

    Jump to recipe · Shop the olive oil

    Illustration of golden almond biscotti on a ceramic plate with lemon and almonds nearby
    AI-generated recipe illustration. Actual results may vary.

    Olive oil biscotti recipe at a glance

    Yield: 50–60 biscotti
    Method: Twice-baked
    Oven temperatures: 325°F, then 275°F

    Equipment

    Baking sheet, two mixing bowls, measuring tools, a knife and a clean work surface.

    Ingredients

    How to make olive oil biscotti

    1. Toast the almonds. Preheat the oven to 325°F and position a rack in the centre. Spread the almonds on a baking sheet and toast for 12–15 minutes. Remove from the oven and coarsely chop.
    2. Mix the ingredients. Combine the flour, baking powder, salt and chopped almonds in a medium bowl. In another bowl, beat together the eggs, both sugars, olive oil, lemon zest and vanilla until blended.
    3. Shape the dough. Combine the contents of the two bowls until blended. Transfer to a clean counter and knead briefly until a smooth dough forms. Divide into two equal pieces and shape into two logs.
    4. Bake and slice. Place the logs on the prepared baking sheet and bake for about 25 minutes, until firm. Cool for 10 minutes, then cut into small slices.
    5. Bake again. Reduce the oven temperature to 275°F. Bake the biscotti for 8 minutes, carefully turn them over, and bake for another 5–6 minutes. Cool completely before serving or storing in an airtight container.

    Recipe notes and storage

    This recipe replaces butter with olive oil, but still includes milk and eggs. It is not dairy-free or vegan. It also contains almonds and wheat.

    Ingredient note: The original recipe lists 1 tablespoon milk but does not specify when to add it, and does not give a salt quantity.

    Allow the logs to cool for the stated 10 minutes before slicing. Cool the finished biscotti completely before storing in an airtight container.

    Serving suggestion

    Serve almond and lemon biscotti alongside coffee or tea. Their twice-baked texture makes them a natural choice for dipping.

    Illustration of almond biscotti on a plate beside a cup of coffee
    AI-generated serving illustration. Actual results may vary.

    Frequently asked questions

    Does this biscotti recipe use butter?

    No. It uses extra virgin olive oil instead of butter. The ingredients still include milk, so it is not dairy-free.

    Why are biscotti baked twice?

    The first bake sets the dough logs. The second bake happens after slicing and helps create the characteristic crisp biscotti texture.

    How should I store the biscotti?

    Let them cool completely, then store them in an airtight container.

    Shop the olive oil for this recipe

    Use Original Blend organic Greek extra virgin olive oil for the olive oil ingredient in this almond biscotti recipe.

    More olive oil recipes

    Try Mediterranean flatbread with rosemary and extra virgin olive oil.