Espresso and Lemon Biscotti

Photo: Adrian Mueller
Prep Time:
30 mins
Total Time:
3 hrs


  • 2 ½ cups all-purpose flour

  • 1 ¼ cups granulated sugar

  • 2 teaspoons baking powder

  • ¼ cup instant espresso powder

  • 1 teaspoon coarse salt

  • 1 ½ cups almonds, toasted and coarsely chopped

  • ½ cup diced candied lemon peel

  • 3 large eggs, plus 1 more, beaten, for brushing

  • Fine sanding sugar, for sprinkling (optional)


  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, espresso powder, salt, lemon peel, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.

  2. Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.

  3. Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.

  4. Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

Cook's Notes

Toast the almonds in a 350 degree oven in a single layer on a baking sheet until golden brown and fragrant, about 12 minutes, tossing them occasionally. Let cool, then coarsely chop them.

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