Almond and Lemon Biscotti
Delightfully crispy and full of zesty flavor, this Almond and Lemon Biscotti recipe brings a gourmet twist to the classic Italian treat. Perfectly balanced with toasted almonds and vibrant lemon zest, these twice-baked cookies are irresistibly crunchy and ideal for serving alongside coffee or tea. Featuring a straightforward preparation process, this recipe combines pantry staples like all-purpose flour, sugar, and baking powder with decadent touches of almond extract and vanilla for a sophisticated finish. With a golden hue and delightful texture, these handmade biscotti make the perfect snack or gift idea. Bake a batch today for a taste of artisanal baking right at home!
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Recipe Information
Ingredients
- 280 grams all-purpose flour
- 150 grams granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 60 grams unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoons almond extract
- 1 tablespoon lemon zest
- 120 grams whole almonds, toasted and roughly chopped
- 1 tablespoon milk (if needed)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the butter into small cubes and work it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, almond extract, and lemon zest.
Gradually add the wet ingredients to the dry mixture, stirring until a dough begins to form. If the dough is too dry and crumbly, add a tablespoon of milk to help it come together.
Fold in the toasted almonds and knead the dough gently until evenly incorporated.
Divide the dough in half and shape each portion into a log about 10 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake the logs for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and allow them to cool for 10 minutes.
Reduce the oven temperature to 150°C (300°F).
Using a serrated knife, slice the cooled logs diagonally into 3/4-inch thick slices.
Lay the slices cut-side down on the baking sheet and bake for an additional 10-12 minutes per side, or until the biscotti are golden and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.
Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 156.3 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 467 mg | 36% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1359 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
