Lemon Biscotti

Lemon biscotti is a delightful twist on the classic Italian cookie, known for its crunchy texture and refreshing citrus flavor. Each bite offers the perfect balance of sweetness and tartness, making it an excellent companion for your morning coffee or afternoon tea. The addition of toasted almonds and white chocolate creates a wonderful texture, enhancing the cookie’s flavor profile. The best part? These cookies are as satisfying to make as they are to eat, providing a moment of joy in the kitchen.

The first time I made lemon biscotti was during a family gathering. The aroma of freshly baked citrus cookies wafted through the house, drawing everyone in. It wasn’t long before they disappeared, with compliments flowing and requests for the recipe following suit. There’s something special about sharing a homemade treat, especially one that combines the classic, buttery goodness of biscotti with zesty lemon notes. I hope you’re inspired to try this recipe and create your own delightful memories!

How to Make Lemon Biscotti

1. Combine Dry Ingredients: In a small bowl, whisk together the 2 cups plus 2 tablespoons all-purpose flour, ½ cup sliced almonds, and 1 teaspoon baking powder. Set aside.
2. Mix Wet Ingredients: In a medium bowl, whisk the 2 large eggs, 1 cup granulated sugar, ½ cup melted butter, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon lemon zest, and ½ teaspoon salt until smooth and well combined.
3. Form the Dough: Gradually add the flour mixture to the wet ingredients, stirring until a shaggy dough begins to form. Gently knead the dough just until combined; avoid overworking it.
4. Chill the Dough: Shape the dough into a ball, wrap it tightly in cling wrap, and refrigerate for 30 minutes. Chilling helps the flavors meld and makes it easier to shape.
5. Prepare for Baking: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
6. Shape the Logs: Turn the chilled dough onto a lightly floured surface and divide it in half. Roll each portion into a 12-inch log and place them on the prepared baking sheet with space between each log.
7. Initial Baking: Bake in the preheated oven for 25–30 minutes, until slightly browned and firm to the touch. They’ll puff up during baking, creating that perfect biscottiness.
8. Cool & Slice: Remove from the oven and let the logs cool for about 10 minutes on the baking sheet. Carefully transfer them to a cutting board. Using a serrated knife, slice each log at an angle into ¾-inch thick slices.
9. Final Bake: Arrange the slices cut side up on the baking sheet. Return the biscotti to the oven and bake for another 10–15 minutes, until dry and crisp. They will continue to crisp up as they cool.
10. Transfer to Wire Rack: Once baked, transfer the biscotti to a wire rack to cool completely, placing a baking sheet underneath to catch any melted chocolate drips.
11. Drizzle with Chocolate: Melt the ½ cup of chopped white chocolate and drizzle over the cooled biscotti. Let it set completely before serving.
12. Serve and Store: Enjoy your lemon biscotti with a comforting cup of coffee. Store leftovers in an airtight container at room temperature for up to 5 days.

Storing & Reheating

To keep your biscotti fresh, store them in an airtight container at room temperature for up to 5 days. If you want to extend their life, you can refrigerate them for up to 1 week in a sealed container. For longer storage, place them in a freezer-safe container and freeze for up to 3 months. To refresh, simply re-bake at 300°F (150°C) for 5-10 minutes to restore their crispy texture.

There’s something so gratifying about mastering the art of making lemon biscotti. They not only brighten your day with their sunny flavor, but they also create precious moments for sharing and enjoying with loved ones. Whether it’s a cozy afternoon snack or a special treat for guests, these crisp cookies are sure to impress. Don’t hesitate to add your unique touch to the recipe, and remember to savor the creation process as much as the final product. Enjoy every bite!

Recipe FAQs

Lemon Biscotti

Recipe Author: Naomi

This Lemon Biscotti brings a burst of citrus flavor with crunchy almonds and creamy white chocolate. Perfect for a quick snack or dessert, this simple homemade treat will satisfy your cravings effortlessly.

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• Prep Time 35 minutes
• Cook Time 45 minutes
• Yield 24 biscotti 1x

Ingredients

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• 2 cups plus 2 tablespoons all-purpose flour
• ½ cup sliced almonds, toasted
• 1 teaspoon baking powder
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• ½ cup butter, melted
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon salt
• ½ cup chopped white chocolate, melted

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Instructions

1. In a small bowl, combine the flour, toasted almonds, and baking powder; whisk to blend and set aside.
2. In a medium bowl, whisk together the eggs, sugar, melted butter, lemon juice, lemon zest, and salt until the mixture is smooth.
3. Stir the flour mixture into the wet ingredients until a shaggy dough forms; knead gently just until combined.
4. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.

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Notes

Ensure the eggs are at room temperature for better blending.
Chilling the dough helps in shaping the biscotti more easily before baking.
Adjust the lemon zest to taste for a stronger lemon flavor.

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Nutrition

• Serving Size: 1 biscotti
• Calories: 150
• Sugar: 8g
• Sodium: 60mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.