Lemon Biscotti with Almond and Vanilla

Dunkable cookies, familiarly known as biscotti, as you know, are coffee cafe favorites. Lemon Biscotti with Almonds and Vanilla is a seasonal favorite I love to make this time of year.

Lemon Biscotti with Almonds and Vanilla | 31Daily.com

“The biscotti found in stylish cafes today have utterly common origins. The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region.”

The lemon biscotti dough, formed into logs, baked, cooled, and re-baked is a coffee lover dream cookie. “Whereas Italians use the word ‘biscotti’ to refer to various cookies, Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie.”

Lemon Biscotti with Almonds and Vanilla | 31Daily.com

I came to my love of coffee late. Well, to be honest, I’m still not all the way to coffee. I have a latte… every day, without fail. And sometimes at night when the house quiets and the dark settles in like a warm hug, I think about that latte. Anticipating the next sunrise. And that first sip of warm goodness. It’s bad — I know.

While I’m a bit of a purist when it comes to that morning latte, meaning I take it straight without any frills or flavors, I do sometimes like a little treat alongside.

Biscotti is one of my favorite treats to pair with my oh-so-delicious latte.

Lemon Biscotti with Almonds and Vanilla | 31Daily.com

And seasonal biscottis… I almost can’t pass up.

This biscotti recipe is one of those. Lemon and sunshine just go together. Add a little vanilla and almond, and to me… it’s perfect.

By the way, it’s just as delicious with tea as it is coffee. And yes, that’s my nighttime, every night, warm beverage of choice. With lemon, of course.

Lemon Biscotti with Almonds and Vanilla | 31Daily.com

Lemon Biscotti with Almonds and Vanilla | 31Daily.com

Lemon Biscotti with Almonds and Vanilla

Yield: 21 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Dunkable cookies, familiarly known as biscotti, as you know, are coffee cafe favorites. Lemon Biscotti with Almonds and Vanilla is a seasonal favorite I love to make this time of year.


Lemon Biscotti

  • 6 tablespoons butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • zest of 1 lemon
  •  juice of 1/2 lemon (about 2 tablespoons)
  • 2 large eggs
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sliced almonds


  • 1/2 cup confectioners' sugar
  • 1½ easpoons lemon juice
  • 3 teaspoons milk


  1. Preheat oven to 350°F and line a baking sheet with parchment.
  2. Cream together butter, granulated sugar, brown sugar, vanilla, lemon zest, and juice until soft and creamy. Add eggs, one at a time, until mixed.
  3. Add flour, baking powder, and salt; mix until smooth. Fold in almonds. The dough will be sticky.
  4. Drop dough onto the prepared baking sheet. Divide in half and shape into two 10 x 3 inch rectangles.
  5. Bake in the oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool; about 15 minutes. Using a serrated knife cut crosswise into 1/2-inch to 3/4-inch slices. (If you like longer slices, cut loaf on the diagonal).
  6. Turn each slice to its side and return to the baking sheet. Bake for an additional 10 minutes. Flip the cookies to the other side and bake for an additional 8 to 10 minutes, or until golden brown. The biscotti should feel dry to the touch and be a light golden brown. They will continue to dry as they cool.
  7. Store at room temperature.
Nutrition Information:
Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 127mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g

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13 thoughts on “Lemon Biscotti with Almond and Vanilla

  1. Jamie

    This recipe has several errors. First, it tells you to heat oven to 350 then to bake at 325. Which is it? It says to leave the logs in 30 minutes but they were still raw when I cut into it after 30 minutes. So I had to put them back in.

    Also, I would advise dividing the dough in half BEFORE you put it on the baking sheet, not trying to divide the sticky mass on the parchment.

  2. Anne

    My biscotti turned out perfect as per your recipe. It was very easy and they are great. I make them every year for my husband for Valentines Day because he loves them. This year I used your recipe instead of the one I usually use. we love them. Thank you.

    1. That’s a great tradition! Think I might be adding that to ours too ?. So glad you liked them.

  3. Anonymous

    We made these this morning and they were great! The dough was easy to handle and am looking forward to seconds.

  4. Maria

    Made cookies for Easter and they turned out great. Great flavor combination and very easy to make. Thank you.

    1. I love these! Thank you so much for letting us know! Happy Easter!

  5. Denise

    Wow these are so yummy! Made them this morning and I can’t stop munching on them!

    1. Hi Denise! I’m so glad you liked them. I LOVE them too. In fact – you’ve inspired me — now I’m craving them. Time to go bake tonight!!

  6. Fran

    Good biscotti. I added zest from a second lemon and added another Tablespoon of fresh lemon juice.

    1. I’m so glad you liked them, Fran! I love your modifications.

  7. Julie

    I really loved these I did leave in longer and turned over 2 times after being cut. I would love the nutritional value.

    1. Hi Julie! I’m so glad you liked them. I love them too and am so ready for everything “lemon” these days! I will add the nutritional values!

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