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Lemon Biscotti in a metal bin
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Lemon Biscotti

These simple biscotti are crisp cookies flavored with lemon zest, lemon extract, and lemon chocolate.
Course Brunch, Dessert
Cuisine American, Italian
Keyword almond, Brunch, Cookies, Lemon
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 5 hours
Total Time 7 hours
Servings 14 biscotti
Calories 200kcal
Author Colleen

Ingredients

  • 160 g cake flour
  • 80 g almond flour
  • 1 tsp baking powder
  • 1/2 tsp ginger
  • ¼ tsp salt
  • 2 eggs room temperature
  • 160 g sugar
  • 1 tsp lemon zest
  • 1/2 tsp lemon extract
  • 80 g unsalted butter melted
  • 75 g lemon candy melts chopped

Instructions

  • Sift the cake flour, almond flour, ginger, baking powder, and salt into a bowl and whisk to combine.
  • In a large bowl, beat eggs, sugar, lemon zest, and lemon extract with a hand mixer on a medium speed until it has at least doubled in size, about 3 minutes. Add the melted butter and stir to combine.
  • Add the dry ingredients and gently fold until just about combined. Add the chopped lemon candy melts to the bowl and fold gently to combine. Cover the bowl and chill until cold, about 1- 3 hours.
  • About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat.
  • Turn the biscotti dough out onto the prepared baking sheet and shape into a 10- 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
  • Bake the log for 35 - 40 minutes, or until light golden brown. The biscotti is completely baked when the top springs back and a skewer comes out clean. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack. Cool completely, at least an hour or two.
  • When the log is cool, preheat the oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
  • To store, place in an air tight container on the counter for up to 2 weeks. Serve with your favorite hot beverage.

Notes

  • Depending on how I slice the biscotti, I usually end up with 14- 16 cookies (including the rounded ends).
  • If you cannot find lemon candy melts, increase the lemon extract to 1 tsp for a bolder flavor.