Lemon Almond Biscotti

January 28, 2013 — 2 Comments


When I picked up my food co-op basket this weekend, I was happy to see a few ripe lemons inside. I wanted to put them to good use so I made lemon almond biscotti. The word biscotti is the plural version of biscotto which comes from bis and cotto, the Italian terms for twice-cooked. Biscotti is also the generic term for cookie in Italian. This type of cookie originated centuries ago as an ideal food for soldiers, sailors and travelers, who needed sustenance while on long journeys. Today, biscotti are usually enjoyed with wine or coffee.

I wanted my biscotti to have a noticeable lemon flavor so I added both lemon juice and zest to the dough. This definitely had the desired effect as the cookies are slightly tart yet sweet. The lemon icing adds a little extra sweetness and a nice texture.






Lemon Almond Biscotti

Inspired by Food.com

Biscotti Ingredients

  • 6 tbsp butter, room temperature
  • 1/2 cup sugar
  • 1 tbsp lemon zest
  • 2 large eggs
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sliced almonds


  1. Preheat your oven to 350 degrees Fahrenheit. Using your mixer, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice and vanilla extract.
  2. In a small bowl, combine the flour, baking powder and salt. Add it to the butter mixture and mix thoroughly. Stir in the almonds.
  3. Divide the dough in half. Lightly flour each half and shape into logs, about 9 inches long. Place them 3 inches apart on an ungreased baking sheet.
  4. Press each log down until it is about 3/4 inch thick and 3 inches wide. Sprinkle a few sliced almonds on top of the loaves. Bake for 20 minutes.
  5. Cool the biscotti for 10 minutes on the baking sheet. Cut each log crosswise into 3/4 inch slices. Make each cut with a single swipe of the blade, carefully so the cookies don’t crumble. Place the cookies cut side down on the baking sheet. Bake for 10 minutes.
  6. Remove from the oven and turn each cookie over, using tongs. Bake for 10 more minutes, until the biscotti are golden.
  7. Transfer the biscotti to wire racks to cool completely.

Lemon Icing Ingredients

  • 2 cups powdered sugar, sifted
  • 1 tsp lemon zest
  • 1/4 cup lemon juice


  1. Combine the powdered sugar, lemon zest and lemon juice in a small bowl. Stir until smooth.
  2. Add additional drops of lemon juice if necessary to make an icing that isn’t too thick to pour. Drizzle the icing over the biscotti.
  3. Leave the biscotti on the wire rack, uncovered, until the icing sets.



2 responses to Lemon Almond Biscotti


    I just finished making these and they are delightful! I currently live Sucre Bolivia at about 9,500 feet above sea level and they came out perfect! Thank you so much for sharing!

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