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Lemon Almond Biscotti

Prep Time 20 mins
Cook Time 1 hr
Resting Time: 30 mins
Course cookie
Cuisine Italian
Servings 2 dozen Biscotti


  • 2 cups All purpose flour
  • 6 tbsp Unsalted Butter, softened
  • cup Sugar
  • 1 tbsp Lemon Zest
  • 1 tsp Almond Extract
  • tsp Baking powder
  • 3 tbsp Freshly squeezed Lemon juice
  • 2 Large Eggs or use 2tbsp egg replacer whisked in 6tbsp water

For the Glaze:

  • ½ cup Confectioners Sugar
  • 2~3 tsp Fresh Lemon juice


  • Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
  • Beat together butter, sugar, lemon zest, almond extract and baking powder until smooth and creamy.
  • Beat in the lemon juice and eggs (or egg replacer mixture), the batter may look slightly curdled.
  • Stir in the flour and mix until just combined.
  • Scoop the dough onto the baking sheet, and pat into a flattened log about 13″ long x 3″ wide x ¾” thick. Smooth the top using damp fingers or a spatula.
  • Bake the log for 25 minutes.
  • Remove from the oven and let cool at least 10 minutes or for up to 25 minutes.
  • Reduce the oven temperature to 325°F.
  • Spritz the top of the log with water to soften slightly and wait for 5 minutes, then cut it crosswise into ½” slices.
  • Set the biscotti, on edge, on the baking sheet and bake for 30~35 minutes or until they feel very dry and are golden around the edges.
  • Remove from the oven and transfer to a wire rack to cool.

To Glaze:

  • Combine the glaze ingredients and beat until smooth. Drizzle over completely cooled biscotti.