Lemon Biscotti

My Lemon Biscotti are crisp, citrusy cookies with almonds and white chocolate—easy to make, perfect for coffee, and better than store-bought.

👥 24 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 35 min🔥 Cook: 45 min👤 Gemma Stafford📖 biggerbolderbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

To Make the Lemon Biscotti Dough

In a small bowl, whisk together the flour, almonds and baking powder. Set aside.

baking powder1 teaspoon(8 oz/225 g) granulated sugar1 cup

In a medium bowl, whisk the eggs, sugar, butter, lemon juice, lemon zest and salt until smooth.

large eggs (, at room temperature)2(8 oz/225 g) granulated sugar1 cuplemon zest1 tablespoon

Add the flour mixture and stir until a shaggy dough forms, then gently knead just until combined.

Shape the dough into a ball, wrap tightly in cling wrap, and refrigerate for ⏱️ 30 minutes.

To Shape the Lemon Biscotti

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Turn the dough onto a lightly floured surface and divide in half.

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

Bake for 25–⏱️ 30 minutes, until lightly browned and firm to the touch.

Remove from the oven and reduce the oven temperature to 300°F (150°C).

Cool the logs for ⏱️ 10 minutes, then transfer to a cutting board.

Using a serrated knife, slice each log at an angle into ¾ - inch (2 cm) thick slices.

Arrange the biscotti cut side up on the baking sheet.

Bake for another 10–⏱️ 15 minutes, until dry and crisp. The cookies will continue to crisp as they cool.

Transfer to a wire rack to cool completely.

To Decorate the Lemon Biscotti

Place the wire rack with the biscotti over a baking sheet to catch any drippings.

Drizzle the melted chocolate over the biscotti and let it set completely.

Serve the lemon biscotti with a cup of coffee. Store in an airtight container at room temperature for up to 5 days.