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lemon almond biscotti

(2)
KoffeeQueen avatar
Recipe by
Kathy Joppie
@KoffeeQueen
Nashville, MI

This recipe is courtesy of Giada & The Food Network. I have made it many times with many variations.

Option #1: Add dried cherries

Option #2: Chocolate Hazelnut
1 Tbsp Hazelnut flavoring
¾ cup Mini Chocolate Chips
¾ cup sliced Almonds (instead of chopped almonds)
1 Tbsp Nutello (In place of lemon zest)

NOTE: Borrowed photo

read more
(2)
yield serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For lemon almond biscotti

  • 2 c
    flour
  • 3/4 c
    cornmeal
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • juice of 1/2 a lemon
  • 3 md
    eggs, room temp
  • 1 c
    sugar
  • zest of 3 lemons
  • 3/4 c
    almonds, toasted & chopped

How To Make lemon almond biscotti

  • 1
    Preheat oven to 325 degrees. Combine flour, cornmeal, baking powder and salt. Set aside. Combine eggs, sugar, lemon zest and lemon juice; mix until pale in color. Add dry ingredients in 3 batches. Stir in almonds. Using wet fingers form dough into two logs.
  • 2
    Bake on greased cookie sheets at 325 degrees for 25 minutes. Cool for 2-3 minutes; slice into 1 inch cookies. Lay flat. Bake 20 more minutes.
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