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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 a teapot on a woven tray

Origins of Lemon Biscotti

“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.”

Closeup view of iced Lemon Biscotti on a baking tray.

Lemon Biscotti, Coffee, and Tea

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 morning, 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 that oh-so-delicious latte.

Though I take my morning latte, the rest of the day is all about tea. And this lemon biscotti was made for tea! It’s delicious with green tea, Earl Grey, mint, chamomile, and I love it with Fresh Lemon Ginger Tea too. If you love herbal teas, you may want to take a look at 9 Healthy Herbal Teas.

Closeup view of Lemon Biscotti with Almonds on a white plate

Lemon Biscotti

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, a warm beverage of choice. With lemon, of course.

Lemon Biscotti on a serving tray with tea

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Lemon Biscotti with Almonds and Vanilla | 31Daily.com

Lemon Biscotti with Almonds and Vanilla | 31Daily.com

Lemon Biscotti with Almonds 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.
4.41 from 10 votes
Print Pin Rate Save
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 21 servings
Author: Stephanie Wilson

Ingredients

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
  • cups all-purpose flour
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sliced almonds

GLAZE

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

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment.
  • Cream together butter, granulated sugar, brown sugar, vanilla, lemon zest, and juice until soft and creamy. Add eggs, one at a time, until mixed.
  • Add flour, baking powder, and salt; mix until smooth. Fold in almonds. The dough will be sticky.
  • Drop dough onto the prepared baking sheet. Divide in half and shape into two 10 x 3 inch rectangles.
  • 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).
  • 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.

Notes

How Long Can You Store Biscotti at Room Temperature?

Biscotti can be stored for up to several weeks in an airtight container at room temperature.

Can You Freeze Biscotti?

Absolutely! They can be frozen in an airtight container for up to 3 months.

Nutrition

Serving: 1g | Calories: 175kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 127mg | Fiber: 1g | Sugar: 13g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Cookies
Cuisine: Italian
Keyword: Biscotti, Lemon Almond Biscotti, Lemon Biscotti

19 Comments

  1. 4 stars
    I thought these were very good. I think next time I will use a little bit of almond extract to bump up the almond flavor, which I love. I thought the glaze added just the right bit of sweetness and the cookie itself had a lovely light lemon flavor. Yum!

    1. So glad you liked it. The almond extract would be delicious! Thanks for taking the time to try the recipe and let me know how you liked it!

  2. 5 stars
    What a nice and refreshing Biscotti. I’m so glad I found it and made it. HUGE HIT. I added extra zest, coconut and white chocolate chips to it. I’ve made different kinds of biscotti and this comes in 2nd, behind choc/pb. Thanks for sharing.

    1. Yay! I’m so glad you liked it, Laree! I love your additions and the white chocolate chips are brilliant. Thank you for trying the biscotti and letting me know how you liked it!

  3. 3 stars
    I love the taste of these biscotti but I made them twice and had the same problems. They did not bake completely and even when I left them in longer they fell apart as I cut them. I’m not sure what’s wrong, especially since other reviews are so positive. I have made biscotti many times and know the process.

    1. Hi Anita, I’m so sorry these did not turn out as expected. That can be frustrating! I’ve not been able to replicate this issue. In fact, I’m making some now. As you know, all ovens seem to be different.

      The only thing I can think of is when forming the logs for the first bake, to keep the diameter to around 2 inches and then flatten slightly before baking.

      Let cool slightly before cutting into about 1/2 inch slices, and then extend the baking time. If the biscotti seems to brown too quickly, reduce the oven temperature to 325 degrees so that you can bake for a longer period of time. This is the step that drys the biscotti.

  4. 5 stars
    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!

    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!!

  5. 5 stars
    Made cookies for Easter and they turned out great. Great flavor combination and very easy to make. Thank you.

  6. 5 stars
    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.

  7. 2 stars
    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.

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