Olive Oil Biscotti With Dried Figs And Almonds

• 1 1/16 cups wheat flour
• 2/3 cup corn flour
• baking powder
• 2 large eggs
• 1/2 cup olive oil
• 5/8 cup sugar
• salt
• 1 lemon zest
• 1/2 cup dried figs cut into small pieces
• 11/16 cup slivered almonds

1. Preheat oven to 175 u0b0C.
2. Mix the flours and the baking powder in a bowl.
3. In another bowl, with an electric mixer beat eggs, olive oil, sugar, lemon zest, and a pinch of salt for 3 to 4 minutes at high speed until the mixture is pale.
4. Add flour mixture. The dough should get sticky.
5. Add almonds and figs, mix.
6. On a baking sheet lined with parchment paper, spread the dough to 30-35 centimeters long by 10-12 centimeters wide.
7. Bake for 20 to 25 minutes until golden brown on top, and a little more cooked at the corners.
8. Remove from oven; let cool for 15 minutes.
9. Gently move dough to a cutting board.
10. Lower the oven temperature to 150 C.
11. Cut into 2 centimeter thick slices.
12. Arrange cakes on a baking sheet covered with parchment paper, and bake for 15 to 20 minutes, until dough gets harder and a little more crispy.
13. Let cool on a rack.
14. Store for up to 2 weeks in an airtight container.
15. Serve with chocolate mousse, a fruit salad, or a scoop of ice cream.

cups wheat flour, corn flour, baking powder, eggs, olive oil, sugar, salt, lemon zest, almonds

Taken from www.yummly.com/recipe/Olive-Oil-Biscotti-with-Dried-Figs-and-Almonds-782210 (may not work)