Homemade biscotti is easy with this lemon biscotti recipe. Filled with almonds and pistachios, this crunchy Italian cookie is perfect for dipping your coffee.
1cupwhole almonds & pistachios, mixed or just one(150g)
1cupwhite granulated sugar(200g / 7oz)
3largelemons, zest only, finely grated
325gplain flour (all purp flour)(2 ½ cups / 11.5oz)
1teaspoonbaking powder
½teaspoonsalt
2extra large eggs
¼cuplight flavoured olive oil
1teaspoonvanilla
For best results, always weigh ingredients where a weight is provided
Equipment
Large and medium mixing bowl
Balloon whisk
Wooden spoon or rubber spatula
large baking sheet
Instructions
Preheat the oven to 160C (140C fan forced) / 320F. Line a large baking tray with baking paper.
Place the almonds on a baking tray lined with baking paper and toast in the oven 10 minutes. Let them cool. Leave the oven at the same temperature.
In a large bowl, massage together the sugar and lemon zest to release the lemon oils and amazing aroma.
Sift the flour, baking powder and salt into the same bowl. Whisk until well combined.
In a separate bowl, lightly whisk the eggs to break them up, then add the oil and vanilla extract. Whisk well to combine.
Make a well in the centre of the dry ingredients and add the wet ingredients. Stir together with a wooden spoon or rubber spatula until about 80% combined.
Give the almonds a rough chop making sure they’re still quite big pieces and mix them along with the whole pistachios, into the biscotti batter. You might find it easier to bring it together with your hands at this point.
Divide the dough into 2 pieces and shape into long logs about 5cm / 2 inches wide. Place the logs on the baking sheet, lightly wet your hands, and flatten the dough out to about 2cm / ¾ inch thick.
Bake for 30 minutes until starting to turn golden on the edges.
Remove from the oven and let the logs cool for 5 minutes before using a serrated knife to cut them into 1cm / ~½ inch thick slices. Very gentle, short strokes is best and once you get ⅓ of the way through, just press down.
Now stand the biscotti on their edges back on the same baking tray and bake for a further 15-20 minutes until they are golden brown on the outside.
Cool on a wire rack.
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Notes
These cookies have a subtle lemon flavor, they aren't meant to have an intense flavour but if you want more lemon, feel free to add a teaspoon of lemon extract too.
While not traditional, you can also drizzle a lemon icing over them after they've finished baking. Just combine icing sugar (powdered sugar) with some lemon juice until it's the desired consistency.
Biscotti are meant to be dry, hard and crunchy. They're traditionally dipped in vin santo or coffee to eat them. If you want them to be a little softer in the centre, just cook the second time round for 10-15 minutes.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Calories: 115kcal
Author: Marie Roffey
Course: Dessert, Food Gifts
Cuisine: Italian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.