Twice-Baked Almond Biscotti with Lemon Zest
Crunchy twice-baked almond cookies with vanilla and lemon zest.
These almond biscotti are baked twice: first as a soft log, then as slices dried until crisp. The source uses a generous amount of butter, so this version reduces it to keep the cookies firm enough for dunking. Shape the log evenly and let it cool briefly before slicing with a serrated knife. Bake the slices on both sides until dry, then cool fully before storing. Heat oven to 180°C (350°F). Line a baking tray with parchment. Whisk flour, sugar, baking powder and salt in a large bowl. Whisk eggs, melted butter and vanilla. Stir into dry ingredients, then fold in almonds and lemon zest. With floured hands, shape dough into a 30-by-8-cm log on the tray.
Recipe card
Twice-Baked Almond Biscotti with Lemon Zest
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare oven
Heat oven to 180°C (350°F). Line a baking tray with parchment.
Mix dry ingredients
Whisk flour, sugar, baking powder and salt in a large bowl.
Make dough
Whisk eggs, melted butter and vanilla. Stir into dry ingredients, then fold in almonds and lemon zest.
Shape log
With floured hands, shape dough into a 30-by-8-cm log on the tray.
First bake
Bake 25 to 30 minutes until firm and lightly golden. Cool 15 minutes, then reduce oven to 150°C (300°F).
Slice and bake again
Cut log diagonally into 1-cm slices. Lay cut-side down and bake 12 minutes per side until dry. Cool completely.
How to tell when it is ready
Cut log diagonally into 1-cm slices. Lay cut-side down and bake 12 minutes per side until dry. Cool completely.
Tips
- Heat oven to 180°C (350°F).
- Whisk flour, sugar, baking powder and salt in a large bowl.
- Whisk eggs, melted butter and vanilla.
- With floured hands, shape dough into a 30-by-8-cm log on the tray.
Troubleshooting
- If log crumbles while slicing, let it cool a few minutes longer.
- If slices remain soft, bake 5 minutes longer at low heat.
Substitutions
- Use dairy-free baking block.
- Use gluten-free flour blend formulated for cookies.
Variations
- Add dried cranberries.
- Use orange zest instead of lemon.
Serving suggestions
- Serve with espresso.
- Pair with tea.
- Dip in melted chocolate.
- Offer with dessert wine.
Make ahead
Prepare components ahead and store safely. Store airtight at room temperature up to 2 weeks.
Storage
Store airtight at room temperature up to 2 weeks.
Food safety
Cool completely before storing to prevent trapped moisture.
Frequently asked questions
Can I use other nuts?
Pistachios or hazelnuts work well; keep the total amount similar.
How should I store almond biscotti?
Store airtight at room temperature up to 2 weeks.
Serve with espresso. Store airtight at room temperature up to 2 weeks.
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