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Lemon Biscotti

Lemon Biscotti are a delightful treat that perfectly blends the tartness of fresh lemons with a satisfying crunch, making them a perfect snack or dessert for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 95
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 325 grams all-purpose flour This gives the biscotti structure while remaining soft and crumbly on the inside.
  • 1 teaspoon baking powder For that perfect rise, ensuring your biscotti hold their shape beautifully.
  • 1/8 teaspoon salt A pinch of salt enhances all flavors, making them vibrant and more pronounced.
Flavoring Ingredients
  • 18 grams zest of 3 large lemons The refreshing, aromatic lemon zest brings a citrusy brightness that elevates this treat.
  • 60 grams fresh lemon juice Juicy and zesty, lemon juice enhances the overall flavor profile.
Wet Ingredients
  • 135 grams granulated sugar Sweetness that balances the acidity of the lemons, creating a delightful flavor contrast.
  • 2 large eggs (room temperature) Eggs provide richness and help bind the ingredients for that perfect biscuit texture.
  • 57 grams unsalted butter Creamy butter adds richness, creating a tender crumb.
Optional Ingredients
  • 60 grams almonds, roughly chopped For added crunch and depth; optional but certainly delicious!

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Line your baking sheet with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, and salt. Stir gently and set aside.
  3. In another medium bowl, whisk the granulated sugar with the lemon zest.
  4. Add the eggs to the sugar and zest mixture. Whisk them together for about 20 seconds.
  5. Mix in the softened unsalted butter and fresh lemon juice until smoothly blended.
  6. Gradually add the flour mixture in three batches, stirring with a whisk and incorporating the almonds if using.
  7. Divide the dough into two halves, shaping each into logs approximately 8.6 inches long and 3.15 inches wide.
Baking
  1. Place the shaped logs on the prepared baking sheet and bake for about 30 minutes, or until the tops are lightly golden brown.
  2. Let the logs cool for about 10 minutes, then cut each log into 0.6-inch slices at an angle.
  3. Place each slice cut side down on the baking sheet and bake for an additional 20 minutes, flipping halfway through.
  4. For softer centers, reduce baking time to 14 minutes; for extra crunchy biscotti, extend to 26 minutes.
  5. Cool the slices completely before serving.

Notes

Use fresh lemons for the best flavor. Keep an eye on baking times to avoid overbaking.