Lemony Biscotti
Brighten your day with these zesty and crisp Lemony Biscotti, a delightful twist on the classic Italian treat! Bursting with the refreshing flavor of freshly grated lemon zest and a hint of vanilla, these twice-baked cookies are the perfect balance of citrusy tang and subtle sweetness. The addition of sliced almonds offers a satisfying crunch, while optional powdered sugar gives them a touch of elegance. Ideal for dunking in your morning coffee or afternoon tea, this easy-to-make recipe takes just 20 minutes of prep time and yields golden, perfectly textured biscotti that will stay fresh for weeks. Whether you're hosting a brunch, gifting homemade treats, or simply indulging in a snack, these lemon biscotti are sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 eggs, large
- 1 tablespoon lemon zest, freshly grated
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 0.5 cup sliced almonds (optional)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, eggs, lemon zest, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir until a dough forms; it will be slightly sticky. If using sliced almonds, gently fold them into the dough at this stage.
Divide the dough in half. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and 2 inches wide, leaving space between the logs as they will spread slightly during baking.
Bake in the preheated oven for 25 to 30 minutes, or until the logs are lightly golden and firm to the touch.
Remove from the oven and allow the logs to cool on the baking sheet for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Transfer the cooled logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into 3/4-inch thick pieces.
Place the slices cut-side down back onto the baking sheet. Bake for an additional 10 minutes, then flip the biscotti and bake for another 10 minutes, or until dry and crisp.
Remove from the oven and let the biscotti cool completely on a wire rack. Dust with powdered sugar if desired for an extra touch of sweetness.
Store the biscotti in an airtight container at room temperature for up to two weeks. Enjoy with coffee, tea, or as a sweet snack on its own!
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 368.8 g | 134% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 169.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 259 mg | 20% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 863 mg | 18% | |
*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.
