Get the Recipe: Lemon Biscotti with Toasted Almonds
Crisp, twice-baked lemon biscotti filled with toasted almonds and bright lemon flavor, finished with a sweet lemon glaze. Perfect enjoyed alongside coffee or tea.
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.
Notes
Fresh lemon juice and zest will provide the best flavor. I do not recommend store-bought lemon juice.
Store biscotti in an airtight container at room temperature for up to 2 weeks.
Freeze for up to 3 months. Wrap 5 to 6 biscotti in plastic wrap to prevent freezer burn, then store in a freezer bag or airtight container.
Serving: 1biscotti, Calories: 83kcal, Carbohydrates: 13g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 11mg, Sodium: 18mg, Potassium: 40mg, Fiber: 1g, Sugar: 8g, Vitamin A: 54IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 0.4mg