Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.

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  • Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.

  • Divide dough in two. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.

  • Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.

  • Preheat oven to 325 degrees F (165 degrees C). Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.

  • Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in a sealed container.

Nutrition Facts

104 calories; 4.1 g total fat; 22 mg cholesterol; 60 mg sodium. 14.7 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2003
The BEST biscotti ever....this was the third biscotti recipe I tried and by far the best!! I made a batch and brought them to work.....the girls loved them and asked for the recipe!! Easy and delicious a definate keeper. Read More
(36)

Most helpful critical review

Rating: 2 stars
05/16/2006
Too Crumbly! They tasted ok but when I went to slice them they all fell apart. I maybe got 8 good looking ones out of the whole batch. These were meant to be gifts so I will have to look for another recipe to use. I tryed both a serrated knife and a steak knife. Surprisingly the steak knife worked better. Read More
(4)
73 Ratings
  • 5 star values: 50
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/06/2003
The BEST biscotti ever....this was the third biscotti recipe I tried and by far the best!! I made a batch and brought them to work.....the girls loved them and asked for the recipe!! Easy and delicious a definate keeper. Read More
(36)
Rating: 5 stars
12/06/2003
The BEST biscotti ever....this was the third biscotti recipe I tried and by far the best!! I made a batch and brought them to work.....the girls loved them and asked for the recipe!! Easy and delicious a definate keeper. Read More
(36)
Rating: 5 stars
12/09/2008
I thought I would come back again to rate. I have made these Biscotti since I first found this recipe. I just got done making a double batch. I didn't have any almonds so I sub dried cranberries didn't have lemon so I used orange zest. These are the best and everyone whose tried them rave about this recipe. Thanks again Rosina. Read More
(28)
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Rating: 5 stars
01/25/2004
DELICIOUS!! Texture was good too. Extract can be replaced with fiore de sicilia (orange flower water and vanilla) for another traditional italian flavor. I made 2 batches one with anise and one with the orange flavor. Everyone was happy! Read More
(23)
Rating: 5 stars
03/14/2007
Good basic recipe. It needed more flour though to keep the dough from being too sticky. I used margarine instead of butter. Also I scored the dough first AND I cut it before cooling it and I had little to no crumbling--but use a single-motion when cutting through or you may pull out dough from the middle. Read More
(16)
Rating: 5 stars
03/01/2003
I never dreeamed biscotti could be so easy. My 14 month old LOVES biscotti. I subsituted pistachio's for the Almonds. They were excellent! Read More
(13)
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Rating: 4 stars
08/12/2004
This is a great biscotti recipe. I've never made biscotti before but I'm happy with the results. I used 1/2 lemon extract and 1/2 vanilla and added about a tablespoon of poppyseeds for a lemon poppyseed biscotti. I didn't change anything else and these are so good. The cook time did take longer than I anticipated. It took more than ten minutes to crisp them up. More like twenty minutes. Read More
(12)
Rating: 5 stars
03/01/2003
Great biscotti. I used orange zest instead of lemon. Another addition to the Christmas gift baskets this year. This and the Cappuccino in a Jar recipe are a great hostess gift for all those holiday parties! Read More
(12)
Rating: 5 stars
09/16/2008
I couldn't believe I made such a delicious biscotti- thanks for this recipe!! Read More
(12)
Rating: 4 stars
08/06/2005
it was good..close to what mamma use to make..needed alittle more flavor added to it.. Read More
(11)
Rating: 2 stars
05/16/2006
Too Crumbly! They tasted ok but when I went to slice them they all fell apart. I maybe got 8 good looking ones out of the whole batch. These were meant to be gifts so I will have to look for another recipe to use. I tryed both a serrated knife and a steak knife. Surprisingly the steak knife worked better. Read More
(4)