Lemon Biscotti with Vanilla, Olive Oil, and Almonds

Step 1

Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper. Position your oven rack in the middle of your oven.

Step 2

Add vanilla bean paste, sugar, olive oil, aquafaba, and lemon zest in a medium bowl. Whisk well to combine. Add your flour, baking powder, and salt, and mix with a wooden spoon. Fold in your almonds.

Step 3

Divide your dough into two. Form two 1 and 1/2 inch-wide logs on your prepared baking sheet.

Step 4

Bake for 30 minutes.

Step 5

Remove the tray from the oven and carefully transfer your logs to a cooling rack. Allow to cool for 15 minutes.

Step 6

Slice the logs into 1/2 inch-wide slices on a diagonal, then place your biscotti cut side-down back onto the baking sheet.

Step 7

Bake for 8 minutes, then flip the biscotti and bake for another 8-10 minutes, or until there are no more moist parts visible in the dough.

Step 8

Carefully move your biscotti to a cooling rack and allow to cool completely (they’ll crisp up more as they cool). Biscotti are best the day of!