Lemon Almond Biscotti
Delight your senses with the crisp, nutty perfection of Lemon Almond Biscotti, a gourmet treat that’s as satisfying as it is elegant. This classic Italian cookie combines the bright citrus zing of freshly grated lemon zest with the nutty crunch of sliced almonds, resulting in a harmony of flavors in every bite. Twice-baked to achieve that signature crisp texture, these golden biscotti are ideal for pairing with coffee, tea, or even a sweet dessert wine. With easy-to-follow steps and simple pantry staples like all-purpose flour, unsalted butter, and vanilla extract, this recipe yields 24 irresistible cookies perfect for gifting or enjoying at home. Whether you savor them as a snack or a delightful breakfast accompaniment, these homemade Lemon Almond Biscotti are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 tablespoons Unsalted butter, softened
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 0.75 cup Sliced almonds
- 1 Egg white
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the softened butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, lightly beat the eggs, then mix in the vanilla extract and lemon zest.
Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. Gently fold in the sliced almonds.
Transfer the dough to a lightly floured surface and shape it into two logs, each roughly 10 inches long and 2 inches wide.
Place the logs onto the prepared baking sheet. Lightly beat the egg white and brush it over the surface of each log.
Bake the logs in the preheated oven for 20-25 minutes, or until they are lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick biscotti.
Lay the biscotti cut-side down on the baking sheet and bake for 10 minutes. Flip them over and bake for another 10 minutes, or until dry and crisp.
Allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 361.0 g | 131% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 154.8 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 425 mg | 33% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1271 mg | 27% | |
*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.
