Lemon Olive Oil Biscotti

These delightful lemon biscotti are a perfect blend of traditional Italian flavors with a modern twist. Made with white whole wheat and oat flour, they're enriched with the zesty brightness of lemon extract and the richness of olive oil. Enjoy their crunchy texture alongside a warm beverage, making them an ideal treat for any time of day. Plus, they are a wholesome option that caters to a variety of dietary needs.

Ingredients:

• 1 cup white whole wheat flour
• 1 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup olive oil
• 1 teaspoon lemon extract
• 1/2 cup sugar
• 1/4 cup slivered almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the white whole wheat flour, oat flour, baking powder, and salt.
3. In another bowl, beat the eggs and then mix in the olive oil, lemon extract, and sugar until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If using, fold in the slivered almonds.
5. Divide the dough in half and shape each half into a log about 12 inches long on the baking sheet.
6. Bake in the preheated oven for 25-30 minutes, or until golden brown.
7. Remove from the oven and let cool for about 10 minutes. Lower the oven temperature to 325°F (160°C).
8. Using a sharp knife, slice the logs diagonally into 1/2 inch thick pieces.
9. Place the biscotti cut-side down back on the baking sheet and return to the oven for an additional 10-15 minutes, until crisp.
10. Allow to cool completely before serving.