Lemon-Almond Biscotti

Photo: Eric Piasecki
Prep Time:
25 mins
Total Time:
2 hrs
60 biscotti

Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and Then Some (Kyle Books; 2010).


  • ½ cup slivered almonds

  • ½ cup plus 2 tablespoons sugar

  • ¼ cup (½ stick) unsalted butter, melted

  • 2 teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice

  • 1 teaspoon pure almond extract

  • ½ teaspoon pure vanilla extract

  • 1 large egg, plus 1 large egg white

  • 1 ½ cups all-purpose flour (spooned and leveled)

  • ¾ teaspoon baking powder

  • teaspoon fine salt


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread almonds in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Let cool in sheet on a wire rack, then, using your hands, coarsely crush nuts. In a large bowl, stir together sugar, butter, lemon zest and juice, and extracts. Stir in almonds, egg, and egg white. In a small bowl, whisk together flour, baking powder, and salt; stir flour mixture into egg mixture just until combined. Cover dough with plastic wrap and refrigerate 30 minutes.

  2. Using moistened hands, halve dough and place on two rimmed baking sheets. Form into two 1 1/2-by-16-inch logs (remoisten hands as needed). Bake until pale golden, about 25 minutes, rotating sheets halfway through. With a large metal spatula, carefully loosen logs from sheets, then let cool on sheets on wire racks, 15 minutes.

  3. With a serrated knife, cut logs into 1/3-inch slices on the diagonal and arrange, cut side down, on clean baking sheets. Bake until biscotti are pale golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscotti to a wire rack and let cool completely. (Store biscotti in an airtight container, up to 1 month.)

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