Lemon Biscotti

Biscotti, or cantucci, are twice-baked, oblong-shaped almond biscuits that originated in Tuscany, Italy. Outside of Italy, these biscuits or cookies are served with coffee. This really reminds me of South African Rusks.

Traditional almond biscotti are served with a sweet dessert wine such as Vin Santo in Italy.

What You Need for this Recipe

Equipment

This recipe requires a kitchen scale, mixing bowl, whisk, spatula, baking sheet(s) and a sharp knife. A stand mixer can be used to make the biscotti dough.

Ingredients

• Plain, standard grade, all-purpose flour (cake flour in South Africa).
• Almonds - chopped or almond slivers.
• Caster Sugar - can be substituted with white granulated sugar. Caster sugar dissolves quicker in the butter.
• Butter
• Baking Powder - fresh baking powder will serve the best results.
• Salt
• Eggs - 2 large eggs.
• Vanilla extract - use the best you can.
• Zest of two lemons and the juice of one lemon.

Please refer to the recipe card for details.

Substitutions/Variations

Substituting Plain/All-Purpose/Standard Grade Flour with Self-Raising/Self-Rising Flour: For every ½ teaspoon to 1 teaspoon of baking powder per cup/150 grams of plain flour, simply use self-raising flour and leave out the baking powder. For recipes needing more than 1 teaspoon of baking powder per cup (150 grams) - add the additional baking powder per cup.

Salt is a crucial ingredient to all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal

I do not like almond extract and very rarely (if ever) bake with it. But if you want a bit more of an almond kick to these biscotti, add in just a quarter of a teaspoon (no more!) of almond extract.

How to Make Lemon Biscotti

Note - All ingredients must be at room temperature before baking. This can take up to an hour for refrigerated ingredients.

Step 1 - Preheat the oven to 170°C/150°C Fan. Line two baking sheets with parchment or baking paper. Set aside.

Step 2 - In a large mixing bowl, whisk together the room temperature butter, sugar, salt and vanilla until smooth and creamy. Add in the eggs and whisk until smooth and creamy. Add in the lemon zest, juice of a lemon and vanilla extract, whisk through to combine.

NOTE - If your room temperature butter is a bit hard for whisking, pop it into the microwave for 10-15 seconds, until soft enough

Step 3 - Add in the flour, baking powder, salt, and mix through using a silicon spatula or wooden spoon until a smooth dough forms. Pour in the chopped almonds and mix through.

Step 4 - Divide the dough roughly into two. Then take one half and make a rough sausage shape (about 20-25cm long, 3-5cm wide) before placing it on the baking sheet. Once it is on the baking sheet, smooth out the dough and flatten it until about 2cm tall. Repeat with the other half of the dough.

NOTE - wet your hands before handling the dough to prevent it from sticking to your hands.

Step 5 - Bake for 30 minutes, the log will be very pale in colour. Remove from the oven and allow to cool for 15 minutes. Using a sharp chef's or Santoku Knife or even a serrated knife, slice the log either straight across or at a slight diagonal, approximately 1.5 to 2.5cm in thickness.

Step 6 - Place the sliced biscotti, bottom side down pack on the baking sheet and return to the oven for an additional 25 to 30 minutes. This will dry out the biscotti and give it a nice golden brown colour. Once baked, allow to cool on a wire cooling rack.

Pro Tips for this Recipe

All ingredients should be at room temperature. This helps the ingredients incorporate together more easily.

A wet hand keeps sticky dough off the hands and allows you to smooth the tops of the biscotti logs.

Measuring cups and spoons are an essential addition to every kitchen! Cups and spoons are not all made equally, having varying volumes. For accurate measuring invest in a set of measuring cups and spoons to make sure you add the correct amount of an ingredient. And in doubt - always use a level spoon or cup measure using your measuring cups and spoons.

Ovens: A conventional oven needs to be set at 20°C higher than a fan-forced or convection oven. Oven temperatures are not consistent, the best way to determine if your oven dial is correct is to use an oven thermometer.

Bakeware: Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, and cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.

All recipes are tested at sea level.

Storage and Freezing

Store the lemon almond biscotti at room temperature in an air-tight container for up to 2 weeks.

Pin for Later

📖 Recipe

Lemon Biscotti

Mary-Lou Watkins

Easy, classic, homemade lemon biscotti flavoured with almonds, lemon zest and a smattering of lemon juice. Topped off with a tangy lemon glaze.

5 from 2 votes

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 15 minutes mins

Cook Time 1 hour hr

Additional Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Italian

Servings 20 Biscotti

Calories 171 kcal

Equipment

• Baking Tray

Ingredients

 

MetricUSA/Cups

 

½x1x1.5x2x3x

lemon biscotti

• 90 grams butter
• 150 grams white granulated sugar (caster/granulated)
• 2 eggs (large)
• 2 teaspoons vanilla extract
• zest of 2 lemons
• 2 tablespoons of fresh lemon juice
• 300 grams plain flour (all-purpose/standard grade)
• ½ teaspoon table salt
• 2 teaspoons baking powder
• 1 cup chopped raw almonds

Lemon Glaze

• 60 grams icing sugar (powdered/confectioner's)
• 4 teaspoons lemon juice

Instructions

• Preheat the oven to 170°C/150°C Fan. Line two baking trays with parchment or baking paper. Set aside.
• In a large mixing bowl, whisk together the room temperature butter, sugar, salt and vanilla until smooth and creamy. Add in the eggs and whisk until smooth and creamy.
  90 grams butter, 2 eggs, 2 teaspoons vanilla extract, 150 grams white granulated sugar
• Add in the lemon zest, juice of a lemon and vanilla extract, whisk through to combine.
  2 tablespoons of fresh lemon juice, zest of 2 lemons
• Add in the flour and baking powder, and mix through using a silicon spatula or wooden spoon until you have a smooth dough. Pour in the chopped almonds and mix through.
  300 grams plain flour, 2 teaspoons baking powder, 1 cup chopped raw almonds
• Divide the dough roughly into two. Take one half and make a rough sausage shape (about 20-25cm long, 3-5cm wide) before placing it on the baking sheet. Once it is on the baking sheet, smooth out the dough and flatten it until about 2cm tall. Repeat with the other half of the dough.
• Bake for 30 minutes, the log will be very pale in colour. Remove from the oven and allow to cool for 15 minutes. Using a sharp chef's or Santoku Knife or even a serrated knife, slice the log either straight across or at a slight diagonal, approximately 1.5 to 2.5cm in thickness.
• Place the sliced biscotti, bottom side down pack on the baking sheet and return to the oven for an additional 25 to 30 minutes. This will dry out the biscotti and give it a nice golden brown colour. Once baked, allow to cool on a wire cooling rack.
• Combine the icing sugar and lemon juice and mix to form a glaze. Drizzle the glaze over the cooled biscuits, and allow the glaze to set before serving.

Notes

If your room temperature butter is a bit hard for whisking, pop it into the microwave for 10-15 seconds, until soft enough.

Wet your hands before handling the dough to stop it from sticking to your hands.

For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.

Nutrition

Serving: 1biscottoCalories: 171kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 28mgSodium: 139mgFiber: 1gSugar: 11g

Keyword almond biscotti, biscotti, biscuits, cookies, lemon almond biscotti, lemon biscotti

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. As an Amazon Associate and member of other affiliate programs,I earn from qualifying purchases.

Tried this recipe?Let us know how it was!