Few baked goods feel as refined and timeless as biscotti. Originating in Italy, these twice-baked cookies are known for their crisp texture, long shelf life, and perfect compatibility with coffee, tea, or espresso. Lemon-Almond Biscotti elevate the classic by combining bright citrus flavor with nutty almonds, creating a cookie that is refreshing, aromatic, and irresistibly crunchy.

This guide will walk you through everything you need to know to make perfect lemon-almond biscotti at home—from ingredient selection and baking technique to variations, storage, and serving ideas. Whether you’re baking for gifting, entertaining, or everyday enjoyment, this recipe delivers bakery-quality results every time.

Why Lemon-Almond Biscotti Are So Popular

Lemon-almond biscotti strike the ideal balance between bright and rich flavors:

Zesty lemon adds freshness and aroma
Toasted almonds provide crunch and depth
Twice-baked texture makes them crisp but not rock-hard

Low moisture ensures long shelf life
Elegant appearance makes them ideal for holidays and gifts

Unlike overly sweet cookies, biscotti are lightly sweetened, making them perfect for dipping without overpowering your drink.

What Makes Biscotti Different from Other Cookies?

Biscotti are unique because they are baked twice:

First bake: Dough is shaped into logs and baked until set.
Second bake: Logs are sliced and baked again to dry and crisp the cookies.

This process gives biscotti their signature crunch and durability, allowing them to stay fresh for weeks when stored properly.

Ingredients for Lemon-Almond Biscotti

Dry Ingredients

2¾ cups all-purpose flour
1½ teaspoons baking powder

¼ teaspoon salt

Wet Ingredients

¾ cup granulated sugar
½ cup unsalted butter, melted and cooled

2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract

Flavor Add-Ins

Zest of 2 lemons
2 tablespoons fresh lemon juice
¾ cup whole almonds (raw or lightly toasted)

Optional Finishes

Powdered sugar glaze
White chocolate drizzle
Extra lemon zest for garnish

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, whisk sugar, melted butter, eggs, vanilla extract, almond extract, lemon zest, and lemon juice until smooth.

Step 4: Form the Dough

Gradually add dry ingredients to wet ingredients, mixing until a thick, slightly sticky dough forms.

Step 5: Fold in Almonds

Gently fold almonds into the dough, distributing evenly.

Step 6: Shape Logs

Divide dough in half. With lightly floured hands, shape each portion into a log about 10 inches long and 2½ inches wide. Place logs on prepared baking sheet, spacing them apart.

Step 7: First Bake

Bake for 25–30 minutes, until logs are lightly golden and firm to the touch.

Step 8: Cool Slightly

Remove from oven and let cool for 10–15 minutes. This makes slicing easier without crumbling.

Step 9: Slice Biscotti

Using a serrated knife, slice logs diagonally into ¾-inch thick pieces.

Step 10: Second Bake

Place slices cut-side down on baking sheet. Bake for 10 minutes, flip, then bake another 8–10 minutes until crisp and lightly golden.

Step 11: Cool Completely

Transfer biscotti to a wire rack and allow to cool completely before glazing or serving.

Expert Tips for Perfect Biscotti

Don’t overmix the dough – Overmixing creates dense biscotti.

Use a serrated knife – Prevents crumbling when slicing.
Control crispness – Bake longer for extra crunch, shorter for lighter texture.
Cool before glazing – Warm biscotti will melt any glaze or chocolate.

Toast almonds lightly – Enhances flavor without overpowering the lemon.

Delicious Variations

1. Lemon-Almond White Chocolate Biscotti

Drizzle cooled biscotti with melted white chocolate for a bakery-style finish.

2. Gluten-Free Lemon Biscotti

Use a 1:1 gluten-free flour blend with xanthan gum.

3. Orange-Almond Biscotti

Replace lemon zest and juice with orange for a warmer citrus profile.

4. Almond-Only Biscotti

Omit lemon for a classic almond biscotti flavor.

5. Lemon-Poppy Seed Biscotti

Add 1 tablespoon poppy seeds for texture and visual appeal.

How to Store Lemon-Almond Biscotti

Room Temperature

Store in an airtight container for up to 2 weeks.

Freezing

Freeze biscotti for up to 3 months. Thaw at room temperature before serving.

Re-Crisping

If biscotti soften, bake at 300°F (150°C) for 5 minutes to restore crunch.

Serving Suggestions

Lemon-almond biscotti pair beautifully with:

Coffee or espresso
Earl Grey or green tea

Cappuccino or latte
Dessert wine or limoncello
Vanilla ice cream (crumbled as topping)

They’re perfect for brunch spreads, holiday cookie trays, or edible gifts.

Frequently Asked Questions

Q1: Can I make biscotti without butter?
Yes. Replace butter with olive oil or neutral oil for a dairy-free version.

Q2: Why are my biscotti too hard?
Overbaking during the second bake can make them overly hard. Reduce bake time slightly.

Q3: Can I make biscotti ahead of time?
Absolutely. Biscotti improve in texture after resting and store exceptionally well.

Q4: Should biscotti be soft or hard?
They should be crisp but not rock-hard—easy to bite and perfect for dipping.

Q5: Can I use almond flour?
Not directly. Almond flour changes structure; stick to all-purpose or gluten-free blends.

Conclusion

These Lemon-Almond Biscotti are crisp, elegant, and bursting with citrus flavor. With their golden crunch, fragrant lemon zest, and nutty almond bites, they’re the perfect companion to coffee, tea, or holiday gatherings. Easy to prepare and long-lasting, biscotti are one of the most rewarding cookies to bake.

Once you master this recipe, you’ll always have a sophisticated, crowd-pleasing treat ready to serve or gift.

Lemon-Almond Biscotti: Crisp, Elegant, and Perfectly Citrusy

Author: WAFA LI

Print Recipe

Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp sea salt
• Zest of 1 large lemon (about 1 tbsp)
• 2 large eggs
• ⅓ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1½ tsp pure vanilla extract
• ½ cup sliced almonds, lightly toasted
• Optional glaze: ½ cup powdered monk fruit blend + 1–2 tsp lemon juice

Instructions

Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
Whisk almond flour, coconut flour, baking powder, and salt. Stir in lemon zest.

In another bowl, whisk eggs, sweetener, and vanilla until smooth and slightly thickened (~1 min).
Fold dry ingredients into wet, then stir in toasted almonds until just combined.
Shape dough into a 10″x2.5″ log on the sheet (damp hands help). Flatten slightly to ~¾” thick.

Bake 25–28 min until firm to touch and golden at edges. Cool 10 min.
Slice & dry: Reduce oven to 300°F (150°C). Use a serrated knife to cut log diagonally into ½-inch slices. Lay cut-side down on sheet.
Bake 15 min, flip, bake 10–12 min more until crisp and dry throughout.

Cool completely on a rack. Optional: drizzle with lemon glaze and let set.