Lemon Biscotti

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These Italian crunchy lemon biscotti are delicious and easy to make! They are perfect for any season but especially for spring and summer!

Prep Time15

Cook Time50

Total Time1 5

Course: Cookies

Cuisine: Italian

Servings: cookies

Calories: 94kcal

Author: Meymi

Ingredients

325 grams (2 and ⅓ cups) all-purpose flour, dip and sweep
1 teaspoon baking powder
⅛ teaspoon salt, optional
18 grams (packed 2 tablespoons -zest of 3 large lemons) lemon zest
135 grams (⅔ cup) granulated sugar
2 large eggs, room temperature
57 grams (¼ cup) unsalted butter
60 grams (¼ cup) fresh lemon juice
60 grams (little less than ½ cup) almonds, roughly chopped, optional

Instructions

Preheat the oven to 325°F(165°C). Line baking sheet with parchment paper.
Put the flour, baking powder and salt if using in a medium bowl and stir. Set aside.
Mix the sugar and lemon zest in a medium bowl with a whisk.
Add the eggs and stir with a whisk until combined for almost 20 seconds.
Mix in the butter and lemon juice.
Add the flour mixture in 3 batches and stir with a whisk. If you are using almonds, you don't need to mix the flour mixture completely, there can be some flour visible. As you fold the almonds, all will combine. First, you can use a whisk but then you should continue with a spoon/spatula to combine.
Divide the dough in half (each dough is 365 grams)and make 8.6 inch (22 cm) long, 3.15 inch (8) cm wide logs out of each. If you find the dough sticky, don't add extra flour but flour your hands while giving shape.
Bake for 30 minutes or until the top starts to become lightly golden brown. (It becomes slightly brown at 24 minutes in my oven. I keep baking for extra 6 more minutes.)
Remove the baking sheet from the oven but don’t turn off the oven. Let them cool for almost 10 minutes before cutting each log into 0.6 inch (1.5 cm) slices at an angle. Cut the slices very gently as they are soft and crumbly.
Place each slice cut side down onto the baking sheet and bake for 20 minutes, flipping them over halfway during baking. If you want the center very soft, bake for 14 minutes or 26 minutes for a very crunchy center Let them cool completely before serving.

Notes

How to store: You can keep completely cooled biscotti in an airtight container at room temperature for almost up to 2 weeks and in the freezer for up to 3 months.

Make in Advance: You can prepare the dough, divide in half, make logs out of each, cover with plastic film and aluminium foil. Then you can freeze for up to 2 months. Before baking, you should thaw overnight.

How to make biscotti crisp again: The cookies will lose some of the crispiness after some time. You can bake them in the preheated oven at the same temperature for 4 minutes to make them crisp again. If you keep them too long in the oven, the middle will lose softness.

Lemon Glaze: If you want to make a lemon glaze and drizzle on top, you can make it by stirring 60 grams( 6 tablespoons) of powdered sugar with 2 teaspoons of lemon juice.

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