Bright & Zesty Lemon Almond Biscotti

Bright & Zesty Lemon Almond Biscotti

3.67 from 102 votes

At #7, sliced almonds replace the pistachios, and fresh lemon zest takes the lead instead of the previous recipe’s orange and cranberry combination. Expect a crisp cookie with thin pieces of toasted almond and a clear citrus aroma. Choose this version if you prefer lemon and nuts without chewy dried fruit.

Servings 12 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

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Ingredients

  

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• 2 cups All-purpose flour (spooned and leveled)
• 3/4 cup Granulated sugar (for a delicate, crisp sweetness)
• 1 tsp Baking powder (provides a light, airy structure)
• 1/4 tsp Salt (balances the tart citrus)
• 2 tbsp Fresh lemon zest (from about 2 medium lemons—this is where the rich aroma lives!)
• 2 large Eggs (room temperature)
• 1 tbsp Fresh lemon juice (adds a subtle, bright acidity)
• 1 tsp Vanilla extract (warms up the sharp lemon profile)
• 1/2 tsp Almond extract (essential for highlighting the nuts)
• 3/4 cup Sliced almonds (lightly toasted; sliced nuts keep the texture slightly more delicate than whole ones)

Instructions

 

• Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside.
• In a small bowl, combine the granulated sugar and fresh lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and looks like wet sand. This crucial step releases the essential citrus oils for maximum aroma.
• In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and the lemon-infused sugar.
• In a separate bowl, whisk the eggs, fresh lemon juice, vanilla extract, and almond extract until fully combined.
• Pour the wet ingredients into the dry flour mixture. Stir with a sturdy spatula until a stiff dough starts to form. Gently fold in the sliced almonds until they are evenly distributed.
• Turn the dough out onto a lightly floured work surface. Divide it in half and shape each portion into a log about 9 inches long and 2.5 inches wide. Place them on the prepared baking sheet with a few inches of space between them.
• Bake for 25 minutes, or until the logs are firm and lightly golden on top.
• Remove from the oven and allow the logs to cool on the baking sheet for exactly 10 to 15 minutes. Lower the oven temperature to 325°F (165°C).
• Transfer the slightly cooled logs to a cutting board. Using a sharp serrated knife, slice them on a slight diagonal into 3/4-inch thick pieces.
• Arrange the biscotti slices cut-side down on the baking sheet. Bake for 8-10 minutes, flip them over, and bake for an additional 8-10 minutes until completely dry and slightly golden. Let them cool fully on a wire rack before serving.

Nutrition

Calories: 171kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 31mgSodium: 96mgPotassium: 77mgFiber: 1gSugar: 13gVitamin A: 45IUCalcium: 43mgIron: 1mg

Calories: 171kcal

Meal Type: Dessert, Snack

Cuisine: Italian

Keyword: lemon almond biscotti, light biscotti

Cooking Method: Baked

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Rub the fresh lemon zest into the sugar before mixing the dough to distribute its citrus oils. Lightly toasted sliced almonds add smaller, thinner pieces of nut than whole almonds.

Allow the baked logs to cool for 10–15 minutes before slicing with a serrated knife. This helps the slices hold together for the second bake.

Next: Old-World Italian Anise Biscotti. Anise seeds and anise extract move the flavor from bright citrus to a distinctive licorice note.