Lemon Biscotti with Toasted Almonds
Crisp, buttery, and full of bright citrus flavor, these lemon biscotti with toasted almonds are the perfect treat to enjoy with coffee or tea. They’re twice-baked for that classic crunch, finished with a sweet lemon glaze that makes every bite irresistible.
These lemon biscotti are one of my favorite twists on a classic treat. They have the perfect crunch with a bright, fresh lemon flavor that is so perfect for spring and summer. They’re light, crisp, and exactly what I want with my morning coffee or an afternoon pick-me-up.
While I absolutely love my classic biscotti and chocolate biscotti recipes, this lemon version is such a refreshing change. The toasted almonds add a warm nuttiness that pairs so well with the fresh lemon zest, and the texture is everything you want in a good biscotti, crisp, sturdy, and perfect for dipping.
Why You’ll Love This Recipe
- Perfect for sharing. This recipe makes a generous batch, great for gifting or keeping on hand for guests.
- Long-lasting treat. Thanks to the twice-baked texture, these lemon biscotti stay fresh and crisp for up to two weeks.
- Bright, balanced flavor. The fresh lemon and toasted almonds create a light, refreshing flavor that’s not too heavy.
- Crisp but not too hard. They have that classic crunch, but are still easy to bite into, just right for dipping in coffee or tea.
Ingredient Notes
- Whole almonds: Toasting brings out their flavor and adds the perfect crunch, coarsely chop so you get texture in every bite.
- All-purpose flour: Gives the biscotti structure and that classic crisp texture after baking.
- Baking powder: Adds a slight lift so the biscotti aren’t too dense.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted butter: Adds richness and a tender crumb, make sure it’s softened for easy mixing.
- Granulated sugar: Sweetens the dough and helps create those lightly crisp edges.
- Eggs: Bind the dough together and help create structure.
- Almond extract: Adds a subtle, sweet nutty flavor that pairs perfectly with the almonds.
- Lemon zest: The star ingredient, adds bright, fresh citrus flavor throughout.
- Powdered sugar: Creates a smooth, sweet glaze for finishing.
- Fresh lemon juice: Adds a bright, tangy flavor in the glaze.
- Melted butter: Gives the glaze a rich, smooth consistency.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Switch up the nuts. Try pistachios, walnuts, or pecans instead of almonds for a different flavor and texture.
Add a little extra citrus. Mix in some orange or lime zest along with the lemon for a fun citrus twist.
Change the glaze. Skip the lemon glaze and drizzle with white or dark chocolate, or make a simple vanilla glaze instead.
Make it extra lemony. Add a bit of lemon extract to the dough or glaze for a stronger citrus flavor.
How to Make Lemon Biscotti
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- By hand or using an electric mixer, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then the almond extract.
- Sprinkle the almonds and lemon zest over the egg mixture.
- Fold in ingredients until the dough is just mixed.
- Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly stretch each portion of dough into a rough 13 by 2 inch log. Place the loaves about three inches apart on the baking sheet, patting each one smooth.
- Bake until the loaves are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time. Cool the loaves for 10 minutes, lower the oven temperature to 325°F.
- Transfer the loaves to a cutting board. With a serrated knife cut each loaf diagonally into 1/2-inch-thick slices. Lay the slices about 1/2-inch apart on the baking sheet, cut-side up.
- Bake at 325°F, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer the biscotti to a wire rack to cool completely.
- Whisk together confectioners’ sugar, almond extract, butter, and lemon juice until smooth. Add a little milk if needed, then drizzle over the biscotti.
Expert Tips
Flour your hands when shaping. The dough can be a bit sticky, lightly floured hands make it much easier to form the logs.
Shape evenly. Try to keep both logs the same size so they bake evenly.
Use a serrated knife. It makes slicing the biscotti much cleaner without crumbling.
Cut while slightly warm. Let the logs cool just enough to handle, then slice, this helps prevent cracking.
Make Ahead and Storage Tips
Store biscotti in an airtight container at room temperature for up to 2 weeks. Be sure they are fully cooled before storing to prevent any moisture from getting trapped.
To freeze, wrap 5–6 biscotti in plastic wrap, then place in an airtight container or freezer bag. They’ll keep well for up to 3 months. Thaw in the refrigerator, then bring to room temperature before serving.
Make ahead. You can also make the dough ahead and keep it covered in the refrigerator for up to 48 hours. For longer storage, wrap the shaped dough logs tightly and refrigerate for up to 2 days or freeze for up to 3 months. Let the dough come to room temperature before baking.
Recipe FAQs
This can happen if the logs are too cool or if you use a dull knife. Let them cool slightly and use a sharp serrated knife for clean slices.
It’s highly recommended! Toasting brings out a deeper, nuttier flavor and makes a big difference in taste.
They may have baked a bit too long during the second bake. Keep an eye on them so they crisp up without over-drying.
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Get the Recipe: Lemon Biscotti with Toasted Almonds
Ingredients
Biscotti
- ¾ cup (120 g) whole almonds
- 2 cup (250 g) unbleached all-purpose flour
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon (1.50 g) salt
- 4 Tablespoons (56 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ¾ teaspoon (3.75 ml) pure almond extract
- 2 Tablespoons (12.17 g) lemon zest
Glaze
- 1 cup (120 g) powdered sugar, sifted
- ¼ teaspoon (1.25 ml) almond extract
- 1 Tablespoon (14.2 g) unsalted butter, melted
- 1 Tablespoon (15 ml) fresh lemon juice
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Place almonds on parchment paper and bake for 10 minutes, stirring every 3 minutes for even toasting. Let almonds cool, then coarsely chop them on a cutting board. Keep oven on.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- By hand or using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the almond extract. Stir in the almonds and lemon zest. Sprinkle the dry ingredients over the egg mixture, then fold in until the dough is just mixed.
- Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly stretch each portion of dough into a rough 13 by 2 inch log. Place the loaves about three inches apart on the baking sheet, patting each one smooth.
- Bake until the loaves are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time. Cool the loaves for 10 minutes, lower the oven temperature to 325° F.
- Transfer the loaves to a cutting board. With a serrated knife cut each loaf diagonally into 1/2-inch-thick slices. Lay the slices about 1/2-inch apart on the baking sheet, cut-side up.
- Bake at 325° F, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer the biscotti to a wire rack to cool completely.
- For the glaze, whisk together confectioners’ sugar, almond extract, butter and lemon juice until combined. Add more milk if necessary to reach desired consistency. Use a spoon or icing bag to drizzle glaze over the biscotti.
