Lemon-Almond Biscotti

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Lemon-Almond Biscotti

star rating (25) rate this recipe »
Published prior to 2008

Biscotti look like a challenge to bake, but if you can shape a meatloaf and slice a loaf of bread, you've got all the skills you need to make delicious, gorgeous biscotti. This version, very mildly scented with lemon and almond, is perfect for summer. Ideal alongside fresh fruit, they’re also wonderful crumbled and layered with whipped cream (or flavored mousse) and berries, for a splashier, dinner-party type dessert. Step-by-step photos illustrating how to make these biscotti are available at Flourish, our King Arthur blog.

Dough
6 tablespoons (3 ounces) butter
2/3 cup (4 3/4 ounces) sugar
1/4 teaspoon salt
grated rind of 1 medium lemon (about 1 tablespoon)
¾ to 1 ¼ teaspoons almond extract, to taste*
1 1/2 teaspoons baking powder
2 to 3 tablespoons (1 to 1 1/2 ounces) freshly squeezed lemon juice, to taste
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour

*3/4 teaspoon will give you the merest hint of almond; if you like that flavor, use the greater amount of extract.

Glaze (optional)
1/2 cup (2 ounces) confectioners' or glazing sugar
1 1/2 teaspoons lemon juice powder
2 to 3 teaspoons milk

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, lemon rind, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

Plop the dough onto the prepared baking sheet. Shape it into a log that’s about 13" long x 3" wide x 3⁄4" thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here.

Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Reduce the oven heat to 325°F.

Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" slices. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Remove the biscotti from the oven, and transfer them to a rack to cool.

Yield: about 2 dozen biscotti.

For glazed biscotti: Combine the confectioners’ or glazing sugar with the lemon juice powder and milk; drizzle over cooled biscotti.

Serving Size 1 biscotti (25g),Servings Per Container 24 Amount Per Serving: Calories 90,Calories from Fat 30,Total Fat 3.5g(5% DV),Saturated Fat 2g(10% DV),Trans Fat 0g,Cholesterol 25mg(8% DV),Sodium 55mg(2% DV),Total Carbohydrate 13g(4% DV),Dietary Fiber 0g(0% DV),Sugars 6g,Protein 2g,Vitamin A (2% DV),Vitamin C (2% DV),Calcium (2% DV),Iron (4% DV)

Reviews

1 23  All  
  • star rating 01/30/2015
  • Martha from Springfield IL
  • I followed the recipe using the maximum amount of almond and lemon, then added slivered toasted almonds. The biscotti was bland, rather tasteless, although the texture was nice. More lemon next time.
  • star rating 01/18/2015
  • Archana from West Hempstead, NY
  • The lemon flavor and slightly sour taste from the lemon juice is very good but I couldn't taste the almond. ( used the maximum amount of almond extract)
  • 12/18/2014
  • Millie from Sacramento, Ca.
  • I added 2 more Tablespoons of Lemon juice and the dough is to soft to roll into a log!! Now what?? Should I add more flour??
    Yes, you should add more flour to tighten it up. Next time call our hotline for advice right away! We can be reached at 1-855-371-BAKE. Elisabeth@KAF
  • star rating 12/11/2014
  • Judy from Reno
  • Ive made a lot of biscottis through the years. They were very tasty and I got great reviews, but I always found them all hard to bite. These are like biting into toast or purchased biscotti - perfect! I'd like to use this recipe as my base to make all flavors. Could I add cocoa or melted chocolate instead of lemon and almond flavorings to make chocolate biscotti?
    I think you could modify this recipe a bit. For best results you might want to check out our Black and White Biscotti, which does call for converting part of the biscotti dough into a chocolate version. Also feel free to call our Baker's Hotline for more tips: 855-371-2253. Barb@KAF
  • star rating 03/15/2014
  • Andee from San Jose, CA
  • good - just add a touch more lemon juice or lemon zest! Also, works well with a margarine substitute in place of butter
  • star rating 01/22/2014
  • Aunt Mushroom from Tinton Falls, NJ
  • I substituted lemon extract for the almond extract, and used the maximum amount of the lemon juice. They were delicious! I felt a little adventurous, so I decided to make a second batch, this time substituting the lemon ingredients with orange. Another hit! Light, crisp and refreshing. I did not add the iced glaze to mine. They were tasty as a plain biscotti.
  • star rating 12/26/2013
  • from
  • Ok, so this is my 2nd review of this recipe - that's how much I love it. Seriously, after adding more lemon juice, and flavoring the icing, I decided to switch and try another flavor. I used cinnamon. Added ground cinnamon to the batter, and a cup of the cinnamon chips. Texture was not as fine, but the taste was great! Thanks KAF for a great recipe and technique.
  • star rating 12/22/2013
  • swanhill from KAF Community
  • Yummy! I made a batch of these cookies for Christmas gifts. I was out of lemon zest so I used the double strength Lemon oil in both the dough and glaze and the flavor popped! I used about 1/4 tsp in each.
  • star rating 12/15/2013
  • Kathryn from Canada
  • Easy recipe as far as prep, but you need to give yourself lots of time for the baking. I love lemon, so I used about 3.5 tablespoons of lemon juice, just to make sure they were lemony enough! I think the glaze is a must, in terms of both taste and presentation.
  • star rating 11/18/2013
  • sashakitty from KAF Community
  • Very good biscotti recipe- easy and tasty. I did use the max amount of lemon and even extra almond extract, which was needed. Almond flavor was lost against the lemon. Oh well, it was good lemon biscotti, so I drizzled it with melted white chocolate flavored with a bit of lemon oil. Will make again, and try other flavors. Maybe orange with chocolate drizzle.....
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