A group of lemon almond biscotti scattered on a sheet of baking paper
4.2 from 5 votes

Lemon Almond Biscotti

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 30 cookies
Calories: 104kcal
Author: Marie Roffey
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This crunchy Lemon Almond Biscotti recipe, also known as Cantucci, has all the flavour of a traditional Italian biscotti and is topped with bright and zesty lemon glaze. Biscotti is also incredibly easy to make from scratch
Course: Afternoon Tea, Dessert, Food Gifts, High Tea, Snack, Sweets
Cuisine: Italian
Keyword: almond biscotti, biscotti, biscotti recipe, lemon biscotti

Ingredients

For the Biscotti

  • 325 g (2 1/2 / 11.5oz) cups plain (all purp) flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds optional
  • 3 large eggs
  • 1 cup (200g / 7oz) white granulated sugar
  • Zest of 2 lemons, finely grated
  • 1/2 teaspoon almond extract
  • 1 cup (120g / 4.2oz) whole blanched almonds

For the glaze

  • 2 teaspoons lemon juice
  • Zest of one lemon
  • 1 cup icing (powdered / confectioners) sugar

Instructions

For the biscotti

  • Preheat the oven to 160C / 325F / 140C fan forced. Line a large baking tray with baking paper.
  • In a large bowl sift together the flour, baking powder and salt, then add the poppy seeds and mix through well.
  • In the bowl of a stand mixer with paddle attachment, beat the eggs and sugar on medium for 2-3 minutes until very light. Add the lemon zest and almond extract and beat well.
  • Change the speed to low and gradually add in the flour until just combined. Add the blanched almonds and give it one more quick mix until they are distributed well.
  • Split the dough in two and place both balls of dough onto your prepared baking tray. Shape each piece into a 1 inch thick log about 22x8cm (8.5 x 3 inch). Bake for 30 minutes until starting to turn golden on the edges.
  • Let the logs cool for 5 minutes before using a serrated knife to cut them into 1cm thick pieces. If you cut them diagonally, you will get nice long pieces too.
  • Now stand the biscotti on their edges back on the same baking tray and bake for a further 25 minutes until they are light golden in colour. Let them cool before icing.

For the icing

  • In a small bowl, mix the sifted icing sugar with lemon zest and juice. Let it sit for a minute, then give it another stir and dip the tops of each biscotti into the glaze. Allow them to set for 1/2 hour before serving.

Notes

EQUIPMENT USED: cookie trays, stand mixer
  1. If you plan to dunk these in your coffee, leave the icing off.
  2. I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
  3. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

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