Lemon Olive Oil Biscotti

These Lemon Olive Oil Biscotti are a delightful twist on the traditional Italian treat. Made with a blend of white whole wheat flour and oat flour, they offer a wholesome texture, while the olive oil adds a rich depth of flavor. Infused with lemon extract and sweetened with honey, these biscotti are perfect for dipping in coffee or tea, making them a refreshing and light dessert option.

Ingredients:

• 1 cup white whole wheat flour
• 1 cup oat flour
• 1/2 cup olive oil
• 1/2 cup honey
• 2 large eggs
• 1 teaspoon lemon extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the white whole wheat flour, oat flour, baking powder, and salt.
3. In another bowl, combine the olive oil, honey, eggs, lemon extract, and lemon zest. Whisk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Transfer the dough to a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide.
6. Place the log on the prepared baking sheet and flatten it slightly.
7. Bake for 25-30 minutes, or until golden and firm to the touch. Remove from the oven and let it cool for 10 minutes.
8. Once cooled, slice the log into 1/2-inch thick pieces. Lay the slices cut side down on the baking sheet.
9. Return to the oven and bake for an additional 10-15 minutes, until the biscotti are crisp.
10. Allow them to cool completely before serving.