Most people use butter to make biscotti, also known as Italian almond biscuits, in order to create the fatty, tasty flavor. But this recipe does away with the dairy product and features olive oil instead to give the biscuits some healthy fat as well as a new taste.
Preheat oven to 325° F. Position rack in the center. Then spread the almonds on a baking sheet and toast in oven for about 12-15 minutes. When almonds are done, remove from oven and coarsely chop.
Mix together flour, baking powder, salt and chopped almonds in a medium bowl. In another medium bowl, beat together the eggs, sugar, olive oil, lemon zest and vanilla until blended.
Mix up the contents of two bowls until blended. Dump the mixture onto a clean counter and knead briefly by hand until a smooth dough forms. Divide the dough into 2 equal pieces and shape them into two logs.
Place the logs on the prepared baking sheet and bake for about 25 minutes until they turn firm. Cool for 10 minutes, then cut into small slices.
Reduce the heat to 275 degrees F and bake the biscuits again for 8 minutes. Carefully turn over and continue baking for about 5 to 6 minutes. Cool completely, and the biscuits are ready to serve or store in an airtight container.