Lemon Nut Biscotti
Brighten up your coffee break with these delightful Lemon Nut Biscotti—crispy, twice-baked Italian cookies that strike the perfect balance between zesty and nutty. This recipe combines the refreshing aroma of fresh lemon zest with the crunch of almonds and pistachios, creating a flavor profile that's as sophisticated as it is satisfying. Perfect for dunking in your favorite coffee or tea, these homemade biscotti boast a golden, crisp texture thanks to the traditional double-bake method. With just 20 minutes of prep and a handful of pantry staples, you'll create a batch of irresistible treats that can stay fresh for up to two weeks. Whether you're hosting an afternoon tea or need a divine snack, these lemon-infused biscotti are an elegant choice for any occasion.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 3 whole Large eggs
- 1.5 tablespoons Lemon zest (finely grated)
- 1 teaspoon Vanilla extract
- 1 cup Almonds (chopped or slivered)
- 0.5 cup Pistachios (shelled and chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the lemon zest and vanilla extract.
Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing until just combined. Avoid over-mixing.
Fold in the chopped almonds and pistachios until evenly incorporated.
Lightly flour a clean surface and transfer the dough onto it. Divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide.
Transfer the logs to the prepared baking sheet, leaving some space between them as they will spread slightly while baking.
Bake in the preheated oven for 25 minutes or until the logs are golden and firm to the touch. Remove from the oven and allow them to 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 pieces.
Place the biscotti slices cut side down on the baking sheet. Bake for an additional 10 minutes, then flip them over and bake for another 10 minutes until crisp and golden.
Remove from the oven and let the biscotti cool completely on the baking sheet. They will become crunchier as they cool.
Serve with your favorite hot beverage and enjoy! Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 13.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 122 mg | 3% | |
*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.
