This almond lemon biscotti recipe is a go to in my kitchen. For a while, I had a biscotti every single morning with my iced coffee after the gym. I finally decided I had to get rid of that habit and quit making them for a while…
But then I started craving them again (I really never stopped) and have just decided that the more consistently I have these on hand, the happies my world is!
Lemon Biscotti Recipe
I originally got the recipe from Giada on The Food Network but soon began to make it mine. I ditched the white chocolate, subbed in some whole wheat flour, and enhanced the almond flavor with almond extract – little tweaks to make the recipe suit my tastes and needs.
With these changes, I can enjoy these biscotti without feeling guilty eating them. There’s no fat except the good kind that comes from the almonds and eggs, and there isn’t much sugar in each one.
Crunchy Lemon Almond Biscotti?
Yes! So many “biscotti” here in the States are realy like bready cookies. While they are delicious too, more traditional biscotti are crunchier (like CRUNCHY).
Biscotti are supposed to be dipped in coffee (or tea if you wish), so they’re crunchy to stand up to the dunk into hot liquid and then survive until it hits your mouth.
Now, I will say that they work in cool liquid too. I’ve shared that I often enjoy them in with iced coffee. I’ve also enjoyed them dunked into a glass of milk!
How to Chop Almonds
In the fall and winter, I like to mix up the recipe with cinnamon for a stronger flavor. It’s perfect for a chilly morning – though I still drink it with my iced coffee.
One thing I learned from making these almond biscotti so frequently is how to chop almonds without having them fling all over the kitchen. You have to use a serrated bread knife. Most other knives won’t work well, but the teeth on these knives do the trick.
Then you can use the knife again to slice the biscotti ‘bread’ into cookies!
Full disclosure, I always eat the end piece of this “bread” after the slices go back into the oven! it’s usually the ugliest piece anyway, so nobody’s gonna miss it!
Can you use other nuts?
I think the almonds are delicious in this recipe. And the almond extract really reminds me of the flavors in Italy, but if you have other nuts on hand or just prefer other nuts, then go ahead!
I’ve experimented with walnuts, pecans, and hazelnuts thus far. Pecans are usually my favorite nut for baking (see my sweet potato bread!), and they’re a favorite in this cookie recipe too
And if you love this recipe, you’ll LOVE my homemade orange biscotti with dried dates (it has a hint of chocolate and orange without any guilt); these cranberry biscotti, and cardamom & hazelnut biscotti!
And these savory biscotti are a fun twist on this classic recipe – a delicious addition to any soup!
- 2 Cups flour
- ¾ Cup cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 Cup sugar
- 3 eggs
- 3 Tablespoons lemon zest
- ½ teaspoon almond extract
- ¾ Cup coarsely chopped almonds
- Preheat oven to 325°F.
- Line baking sheet with parchment paper. In a large measuring cup or bowl, mix together flour, cornmeal, baking powder, and salt.
- In stand mixer, or large bowl, beat sugar and eggs until pale yellow. Mix in lemon zest and almond extract. Add in flour. Mix until just blended (dough will be sticky). Stir in almonds. Let dough rest for five minutes.
- Divide the dough in half. With wet palms (just run under faucet), shape dough into two flat “logs” – about 1″ high.
- Bake for 35 minutes until lightly browned. Cool for five minutes.
- Using a serrated knife (the one you cut the almonds), carefully cut the cookies diagonally, crosswise into ¾-inch-thick slices. Arrange the biscotti cut side down on the sheet.
- Bake about 25 minutes. Let cool completely.