Lemon Almond Biscotti

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 24
★★★★★
Be the First to Review!

If you're looking for a crisp, slightly sweet treat with a zesty twist, these Lemon Almond Biscotti are your new best friend. Perfectly crunchy with a hint of lemon and nutty almonds, they’re a delightful companion to your morning coffee or an afternoon tea.

Ingredients for Lemon Almond Biscotti

The magic of these biscotti lies in a few key ingredients. First, the butter gives a tender texture to the dough, and when creamed with granulated sugar, it forms a sweet, fluffy base. Eggs add richness and help bind everything together. The lemon zest is the star, infusing each bite with fresh, citrusy notes. A touch of almond extract enhances the nutty flavor, complimented by sliced almonds for a lovely crunch. Finally, all-purpose flour, baking powder, and salt ensure the biscotti hold their shape and bake up nice and crisp.

Tips & Tricks

  • Use a serrated knife to slice the biscotti for cleaner cuts.
  • If the dough is sticky, wet your hands slightly to shape the logs.
  • For even baking, rotate the baking sheet halfway through each bake.

Serving Suggestions

These biscotti are versatile and can be served alongside a cheese platter or dipped in dark chocolate for an extra indulgence. They also make a delightful addition to a brunch spread with fresh berries and yogurt.

Frequently Asked Questions

Can I use other nuts?
Absolutely! Try pistachios or hazelnuts for a different flavor.
How should I store these biscotti?
Keep them in an airtight container at room temperature for up to two weeks.

Lemon Almond Biscotti Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures an even bake and easy cleanup. In a large bowl, cream the softened butter and sugar together until they’re light and fluffy — this usually takes a couple of minutes with a hand mixer.

Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the lemon zest and almond extract, and take a moment to enjoy the wonderful aroma.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring just until combined. You don’t want to overmix, as that can make the biscotti tough. Fold in the sliced almonds gently.

Divide the dough in half and shape each portion into a log about 12 inches long. Place these logs on your prepared baking sheet, flatten them slightly, and pop them in the oven. Bake for 25 minutes or until they’re lightly golden.

Once baked, let the logs cool on the sheet for about 10 minutes. Meanwhile, reduce your oven temperature to 325°F (160°C). Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Lay these slices cut side down on the baking sheet and return them to the oven for an additional 10 minutes on each side to get that classic biscotti crunch.

Finally, let them cool completely on a wire rack before serving. This cooling time helps them crisp up even more.

Why You'll Love This Recipe

  • Easy to make, even for beginners.
  • Perfect balance of lemony zest and almond goodness.
  • Great for gifting or baking ahead — they have a long shelf life!
  • Pairs wonderfully with both sweet and savory flavors.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tbsp lemon zest
1/2 tsp almond extract
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sliced almonds

Step-by-step Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the lemon zest and almond extract.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until combined.
6. Fold in the sliced almonds.
7. Divide the dough in half and shape each half into a log about 12 inches long.
8. Place the logs on the prepared baking sheet, flatten slightly, and bake for 25 minutes or until lightly golden.
9. Remove from the oven and let cool for 10 minutes.
10. Reduce the oven temperature to 325°F (160°C).
11. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
12. Lay the slices cut side down on the baking sheet and bake for an additional 10 minutes on each side, or until crisp.
13. Cool completely on a wire rack before serving.

Ratings and Comments

Thank you for your rating!