Crispy Lemon Almond Biscotti
These crispy lemon almond biscotti are crunchy on the outside with a tender inside, featuring a lively citrus zing that brightens every bite. Perfect for brunch, tea time, or gifting, this easy recipe delivers a zesty, refreshing twist on a classic treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 24 biscotti (about 12 servings, 2 biscotti per serving) 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 2 cups (240g) all-purpose flour (can substitute almond flour for gluten-free)
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs, room temperature
- 2 tablespoons freshly grated lemon zest (from about 2 large lemons)
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup (140g) sliced almonds, toasted
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Toast the almonds by spreading them on a dry skillet over medium heat. Stir frequently for 3-5 minutes until golden and fragrant. Remove from heat and let cool.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In a separate bowl, beat the eggs, lemon zest, lemon juice, and vanilla extract until fully blended, about 1 minute.
- Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or spatula until a sticky dough forms.
- Fold in the cooled toasted almonds evenly into the dough.
- Lightly flour your hands and shape the dough into two logs, each about 12 inches long and 2 inches wide. Place them on the baking sheet spaced apart.
- Bake the logs for 25-30 minutes until firm and lightly golden. They should spring back lightly when pressed.
- Remove from oven and let cool for about 10 minutes. Using a sharp serrated knife, slice the logs diagonally into ½-inch thick slices.
- Arrange the slices cut side down on the baking sheet. Bake for an additional 10-15 minutes, flipping halfway through, until golden and crispy all around.
- Transfer biscotti to a wire rack to cool completely to achieve perfect crispness.
Notes
Toast almonds before mixing to enhance flavor and crunch. Slice biscotti while logs are warm for easier cutting. Flip biscotti slices halfway through the second bake for even crispiness. Store in an airtight container at room temperature for up to two weeks or freeze for longer storage. Re-crisp by warming in a 300°F oven for 5-7 minutes.
Nutrition
- Serving Size: 2 biscotti
- Calories: 150
- Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
Keywords: biscotti, lemon biscotti, almond biscotti, crispy biscotti, lemon almond cookies, Italian cookies, citrus cookies, easy biscotti recipe