Lemon Walnut Biscotti
Elevate your coffee break with these Lemon Walnut Biscotti, an irresistible fusion of zesty citrus and nutty crunch. This classic Italian cookie recipe features a delightful balance of bright lemon zest and juice, paired perfectly with the earthy richness of chopped walnuts, making each bite wonderfully flavorful and satisfying. The biscotti are double-baked to achieve their signature crisp texture, perfect for dipping into coffee or tea. Easy to prepare with just 15 minutes of prep time, these golden, lightly sweetened treats are a must-have for any cookie jar. Whether enjoyed as a morning pick-me-up or an after-dinner indulgence, these homemade biscotti are guaranteed to impress. Plus, with just a hint of vanilla and a buttery finish, they’re as sophisticated as they are delicious.
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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, melted
- 2 large Eggs
- 1 tablespoon Lemon zest
- 1 tablespoon Lemon juice
- 1 teaspoon Pure vanilla extract
- 0.75 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the melted butter, eggs, lemon zest, lemon juice, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
Fold in the chopped walnuts until evenly distributed.
Transfer the dough to the prepared baking sheet and, using floured hands, shape it into a long, slightly flattened log about 10 inches long and 3 inches wide.
Bake the log in the preheated oven for 25 minutes, until it is lightly golden and firm to the touch.
Remove the log from the oven and let it cool on the baking sheet for 10 minutes. Lower the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick slices.
Arrange the slices cut-side down on the baking sheet and return them to the oven.
Bake for another 10 minutes, then flip the slices and bake for an additional 10 minutes, or until the biscotti are dry and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 154.4 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 175 mg | 13% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 809 mg | 17% | |
*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.
