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Lemon Biscotti, a classicItaliancookierecipethat is crunchy and nutty with toasted hazelnuts andalmonds. Biscotti is easy to make, and thelemon flavorin thesecookiesis justperfect. A greatcookieany time of year!
The absolute bestcookiefor dunking in coffee (or wine, asItaliansoften do) is biscotti. Biscotti are twice-bakedcookiesthat are crunchy and so delicious.
There are endlessbiscotti recipes, and I honestly can’t choose a favorite. I’ve shared manyrecipesover the years and love them all, from mychocolatealmondbiscotti to cranberryalmondbiscotti. I’ve even made savory biscotti with olives and Parmesan!
Of course, I love lemon, so I am sharing these easylemon biscotti. Like my other favoriterecipes, they are so crunchy with a great nuttyflavorfrom toasted nuts. Thelemon flavoris so bright – they really are a wonderful treat.
Like manycookierecipes, these are easy to adapt to create a different taste. I’m sharing tips in the post so be sure to read through and try some of the suggestions.
Table of Contents
Ingredients
- Butter (melted & cooled)
- Granulated sugar
- Vanilla extractorlemon extract
- Large eggs
- Lemon juice
- All-purpose flour
- Pinch of salt (if you useunsalted butterincrease the amount by 1/4teaspoon)
- Bakingpowder
- Lemon zest
- Toasted hazelnuts
- Toastedalmonds
How to toast nuts
Placenuts in a single layer on an ungreased baking / cookiesheet.Bakein a 350F/180C pre-heated oven for 5 to 8 minutes or until they are lightly golden, remove immediately to a clean bowl, they will continue to bake if left on the hot pan.
Instructions
With an electricmixer, beat thebutterand sugar in alarge bowlfor one to two minutes. Beat in the vanilla and eggs and then add thelemon juiceand mix until well combined.
Whisk theflour, salt,bakingpowder, and zest in a separate medium bowl.
Add the dryingredientsto thebuttermixtureand mix to combine. Stir in the toasted nuts.Cover the bowl with plastic wrap and chill thedoughfor 30 minutes.
Pre-heatovento 300°F (150°C) and line a largebakingsheet withparchment paper.
Transfer the chilleddoughto a lightly floured work surface. Divide it in half and form each half into two logs about 12 inches (31cm) long. Place the logs on the preparedbakingsheet andbakethem for 30 to 35 minutes or until lightly brown.
Remove thebakingsheet from theovenand cool the logs at room temperature for five to ten minutes.
Slicethe logs on the diagonal into 1/2 inchslices. Lay thepiecescut sideup on thecookiesheet.Bakethem for approximately eight to ten minutes. Flip thecookiesover andbake them again for about five minutes.
Cool thelemon biscottion awire rackbefore serving, or store them in anairtight container.
Biscotti Variations
There are a few ways to switch theflavorsin thesecookies. You can uselemon extractinstead of vanilla to give the biscotti an extra punch offlavor. Or, try usingalmond extractinstead.
You can change the nuts – use allalmondsor hazelnuts. Or swap one for a different kind of nuts like walnuts or macadamia nuts. Just don’t skip the toasting. Toasted nuts have a lot moreflavorthan untoasted.
Instead oflemon juice, add the same amount of limoncello, anItalianlemon liqueur.
I prefer them plain, but you could dip the cooledcookiesin meltedchocolateordrizzlethem with a simple lemonglazemade with powdered sugar andlemon juice.
RecipeTips
To make slicing the log easier, use aserrated knife. It will make it easier tocutwithout squishing the logs.
Biscotti are a greatcookieto make for gifts or during the holiday season because they keep really well. Store the cooledcookiesin anairtight containerand they will keep for up to two weeks.
You can also freeze them in a freezer-safe bag or container. They will keep well in the freezer for up to three months. When you’re ready to serve them, let them thaw at room temperature.
Make a batch oflemon biscottito share with friends and family, but be sure to keep a few for yourself. It’s such a special treat to go with a cup of coffee. Enjoy!
More LemonCookies
- ItalianLemonCookies
- Lemon Thumbprints
- Easy Lemon Drops
Italian Lemon Biscotti (Cantucci)
Rosemary Molloy
Lemon Biscotti, a classicItaliancookierecipethat is crunchy and nutty with toasted hazelnuts andalmonds. Easy to make cookie that's great with coffee!
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Chilling Time 30 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert, Snack
Cuisine Italian
Servings 31 cookies
Calories 88 kcal
Print Recipe Pin Recipe
Ingredients
- ¼ cup butter (melted & cooled)
- ¾ cup granulated sugar
- 1 teaspoon vanilla ( lemon extract if desired)
- 2 large eggs (room temperature)
- 2 tablespoons lemon juice
- 1¾ cups all purpose flour
- 1 pinch salt*
- ¾ teaspoon baking powder
- zest of 1-2 lemons
- ½ cup hazelnuts (toasted)**
- ½ cup almonds (toasted)**
*If using unsalted butter then add ¼ teaspoon of salt.
**Placethe nuts in a single layer on an ungreased baking / cookiesheet.Bakein a 350F/180C pre-heated oven for 5 to 8 minutes or until they are lightly golden, remove immediately to a clean bowl, they will continue to bake if left on the hot pan.
Instructions
In a large bowl, beat together butter and sugar until well combined 1-2 minutes.Add vanilla, then add the eggs beat, then add the lemon juice and beat to combine.
In a medium bowl whisk together the flour, salt, baking powder and zest.
Add the dry ingredients to the butter mixture, when almost combined add the the nuts and combine.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
Move the dough to a lightly floured flat surface, divide in two and form into 2 logs (about 12 inches/31cm long). Place on the prepared cookie sheet and bake for 30-35 minutes or until lightly brown.
Remove from the oven and let sit 5-10 minutes.
Cut the logs on the diagonal into 1/2 inch slices. Lay the slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Then flip the cookies over and bake again for approximately 5 minutes.Move the biscotti to a wire rack to cool and dry completely before serving.Enjoy!
Notes
For room temperature remove the eggs from the fridge 1-2 hours before using, depending on the warmth of your house.
You could also substitute the lemon juice with limoncello.
Store the completely cooled biscotti in an airtight container in a cool dry room temperature area. They will keep well for up to two weeks if stored properly.
They can also be frozen in a freezer safe bag or container. They will keep for 3 months in the freezer.
Nutrition
Calories: 88kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 19mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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