Biscotti with Lemon and almond

Very refreshing, great for an afternoon treat.

Biscotti with Lemon and almond

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  • Prep Time


  • Total Time


  • Servings



  • 6

    tblsp butter

  • cup sugar

  • ¼

    tsp salt

  • 1

    tblsp lemon zest

  • 1

    tsp almond extract

  • 1-½

    tsp bkg powder

  • 3

    tblsp lemon juice

  • 2


  • 2

    cups AP flour

  • Glaze

  • ½

    cup powdered sugar

  • 1-½

    tsp lemon juice

  • 2-3

    tsp milk


Sift the dry ingredient, including lemon zest. Cream the butter and sugar. Add the egg and beat well. Add the lemon juice and then add the dry ingredients. Refrigerate for 1 hour at least. Roll dough out onto a silpat in a foot long roll and gently flatten just a bit with damp hands. Sprinkle with sanding or raw sugar. Bake at 350* for 25 minutes. Remove the log to a cutting board and cool for 5 minutes or so. With a serrated knife, at an angle, slice the log into 1/2-1 inch slices. Lay them down onto the same cookie sheet. Bake for an additional 12-15 minutes till they turn slightly toasty. Cool on rack. May decide to frost. Can also dip bottom of the biscotti into white chocolate. Enjoy!


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