Lemon Biscotti
Ingredients
- 2 cplus 2 tablespoons all-purpose flour
10 ½ oz/300 g
- ½ calmonds
- 1 tspbaking powder
- 2 largeeggs
, at room temperature
- 1 cgranulated sugar
- ½ cbutter
- 2 tbspsqueezed lemon juice
- 1 tbsplemon zest
- ½ tspsalt
- ½ cwhite chocolate
Directions
To make the lemon biscotti dough
- 1
In a small bowl, whisk together the flour, almonds and baking powder. Set aside.
- 2
In a medium bowl, whisk the eggs, sugar, butter, lemon juice, lemon zest and salt until smooth.
- 3
Add the flour mixture and stir until a shaggy dough forms, then gently knead just until combined.
- 4
Shape the dough into a ball, wrap tightly in cling wrap, and refrigerate for 30 minutes.
To shape the lemon biscotti
- 1
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- 2
Turn the dough onto a lightly floured surface and divide in half.
- 3
Roll each portion into a 12 inch (30 cm) log and place on the prepared baking sheet, spaced well apart.
To bake the lemon biscotti
- 1
Bake for 25–30 minutes, until lightly browned and firm to the touch.
- 2
Remove from the oven and reduce the oven temperature to 300°F (150°C).
- 3
Cool the logs for 10 minutes, then transfer to a cutting board.
- 4
Using a serrated knife, slice each log at an angle into ¾ - inch (2 cm) thick slices.
- 5
Arrange the biscotti cut side up on the baking sheet.
- 6
Bake for another 10–15 minutes, until dry and crisp. The cookies will continue to crisp as they cool.
- 7
Transfer to a wire rack to cool completely.
To decorate the lemon biscotti
- 1
Place the wire rack with the biscotti over a baking sheet to catch any drippings.
- 2
Drizzle the melted chocolate over the biscotti and let it set completely.
- 3
Serve the lemon biscotti with a cup of coffee. Store in an airtight container at room temperature for up to 5 days.
Lemon Biscotti
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About this Recipe
Indulge in Bright & Crisp Homemade Lemon Biscotti
Are you searching for the perfect companion to your morning coffee or afternoon tea? Look no further than our delightful Lemon Biscotti! These homemade Italian-style cookies are a true standout, offering a crisp texture, bright citrusy flavor, and the irresistible crunch of almonds, all complemented by sweet white chocolate. Forget store-bought; once you taste the fresh, zesty goodness of these biscotti, you'll be hooked.
What makes our Lemon Biscotti truly special? It's the harmonious blend of flavors and textures. Each bite delivers a delightful snap, followed by the tangy zest of fresh lemon, the nutty warmth of toasted almonds, and pockets of creamy white chocolate. They are sturdy enough for dunking yet melt-in-your-mouth delicious on their own. This recipe makes crafting these elegant treats surprisingly easy to make at home, ensuring a superior quality that's simply better than store-bought.
Tips for Perfect Lemon Biscotti
Achieving that signature crispness is key! The secret lies in the double-baking process, which slowly dries out the cookies for an unparalleled crunch. To enhance the almond flavor, ensure your almonds are toasted before incorporating them into the dough. For the freshest citrus notes, use real lemon juice and plenty of zest – it makes all the difference!
Serving Suggestions & Variations:
- Coffee & Tea: These lemon almond biscotti are tailor-made for dunking into your favorite hot beverage.
- Dessert Pairing: Serve alongside a scoop of vanilla ice cream or a fresh berry compote for an elegant dessert.
- Flavor Twists: Experiment with different citrus zests like orange or lime. You could also swap out the white chocolate for dark chocolate chips or add a touch of poppy seeds for extra texture.