Citrus Lemon Biscotti

These Citrus Lemon & Olive Oil Biscotti are a perfect treat for special occasions or just to have with your coffee! They are made using Filippo Berio Mild & Light Olive Oil, with its subtle flavour, it's a great substitute for butter.

Categories: Desserts

Serves: 36 Preparation time: 15 minutes Cooking time: 35 minutes



  • 320g all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 100g ground raw almonds
  • 2 large eggs
  • 200g sugar
  • 120ml Filippo Berio Mild & Light Olive Oil
  • Zest of 2 lemons
  • 2 tbsp. lemon juice
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. lemon extract


  1. Preheat oven to 180 degrees C and line a large baking sheet with parchment paper.
  2. In one medium bowl, stir together the flour, baking powder, salt, and almonds.
  3. In another medium bowl, beat together the eggs, sugar, olive oil, lemon zest and juice, and extract for 1 minute until blended.
  4. Pour the wet ingredients into the dry and mix until just blended.
  5. Move dough onto a clean counter and knead by hand until a smooth dough forms.
  6. Divide the dough into 2 equal pieces, then shape each into 12-inch logs about 1.5 inches high.
  7. Place the logs on the prepared baking sheet and bake for about 25 minutes or until firm to the touch.
  8. Cool 10 minutes, then cut into 1/2-inch slices using a serrated knife.
  9. Reduce the heat to 135C and place the cookies flat, laying side by side on the baking sheet.
  10. Bake for another 8 minutes, carefully turn over and then bake for about 5 to 6 minutes.
  11. Cool completely, then store in an airtight container.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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