Description
This Lemon Biscotti recipe yields crisp and zesty cookies perfect for dunking in coffee or tea. Combining the tart brightness of fresh lemon zest and juice with a delicate almond flavor, these twice-baked Italian treats offer a crunchy texture and a refreshing citrus aroma. Ideal for gatherings or gifting, these biscotti stay fresh for up to two weeks when stored properly.
Ingredients
Wet Ingredients
- 4 tablespoons butter (softened)
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to get it ready for baking the biscotti dough.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Wet Ingredients: Using a stand or hand mixer, beat the butter, sugar, and lemon zest together until the mixture lightens in color and becomes fluffy, approximately 2 minutes.
- Add Liquid Ingredients: Incorporate the eggs, vanilla extract, and fresh lemon juice into the creamed mixture. Mix until combined, noting that the batter may look slightly curdled—this is normal.
- Combine Dry Ingredients: Add the all-purpose flour, almond flour, and baking powder to the wet ingredients. Mix gently until just combined, being careful not to overmix. Scrape the sides of the bowl to ensure even incorporation.
- Shape Dough: Divide the dough in half and place each portion onto one of the prepared baking sheets. With wet hands, pat each half into a 10-inch long, 2.5-inch wide, and 1/2-inch thick loaf. Wetting your hands helps to prevent the dough from sticking.
- First Bake: Bake the dough for about 20 minutes or until the edges begin to turn golden brown.
- Cool and Slice: Remove the baking sheets from the oven and allow the loaves to cool for about 10 minutes. Then, slice each loaf into 1/2-inch thick pieces and place the slices cut side up back onto the baking sheets.
- Second Bake (Drying): Bake the sliced biscotti for an additional 15 minutes or until they are dried out and crisp.
- Store: Once cooled completely, transfer the biscotti to an airtight container. Store at room temperature for up to two weeks to maintain freshness.
Notes
- Wetting your hands before shaping the dough helps prevent sticking and makes shaping easier.
- Be careful not to overmix the dough once the flour is added to avoid tough biscotti.
- You can add chopped almonds or pistachios for extra texture and flavor if desired.
- Allow the biscotti to cool completely before storing to retain crispness.
- For a festive touch, dip one end of each biscotti in melted white or dark chocolate and let set.
