Olive oil and almond biscotti


Use the best olive oil to make these biscuits. Delicious with your favourite liquor, the Italian way or with a cup of tea at your family Chanucah celebrations.

Makes: approximately 50 biscuits
Preparation: 15 minutes
Cooking: 45 minutes


● 200g whole almonds, skins on
● 2 large eggs
● Zest of 1 lemon
● 180g caster sugar
● 100ml olive oil
● 1 tsp vanilla essence
● 250g plain flour
● Pinch of salt
● 1 tsp baking powder
● 50g dried cranberries


● Preheat the oven to 200°C.

● Roast the almonds for about 10 minutes and leave to cool. Place in the food processor and pulse until roughly chopped.

● Using an electric mixer, whisk the eggs, lemon zest, olive oil and vanilla essence.

● Stir in the flour, sugar, salt, baking powder and cranberries. Mix in the almonds.

● Transfer the dough onto a tray lined with baking paper and make 3 sausage shapes about 4 cm wide. Add a little flour if the dough is too wet and sticky.

● Bake for 15 minutes, remove and reduce the oven to 150°C.

● Transfer the logs to a chopping board and using a serrated knife, slice into 2cm thick biscotti. Spread on a baking sheet and return to the oven for about 20 minutes until slightly crisp. Cool on a wire rack.

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive