Lemon Biscotti
Prep time
Cook time
Total time
Biscotti are a hard twice-baked Italian cookie that store for long periods of time and traditionally are dunked in a beverage.
Recipe type: cookie
Cuisine: treats
Serves: 35
  • 1 Cup ground almonds
  • ¾ Cup Sugar
  • 6 eggs (this includes 2 yolks)
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 2½ cups all-purpose flour (you will need extra for rolling)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon water
  • Icing
  • ½ cup icing sugar
  • 1 tablespoon lemon juice
  1. Preheat oven and line cookie sheets with parchment paper
  2. Beat sugar and 4 eggs and 1 eggs yolk on high until combined then add the zest and juice of the lemon.
  3. Beat for another minute
  4. In another bowl combine the flour, baking powder, baking soda and salt.
  5. Gradually add the egg and sugar mixture into the bowl along with the almonds a bit at a time mixing well in-between.
  6. Dough will be soft and sticky, if you find it too sticky add up to ⅓ cup more flour 1 tablespoon at a time until manageable.
  7. Flour hands well and roll out onto a floured surface into logs.
  8. Gently place onto cookie sheets
  9. Mix another egg yolk and teaspoon of water together and coat the top of the logs then place in the oven for approx 20 minutes until golden.
  10. Once cooked slice them on a diagonal and replace on the cookie sheets.
  11. Let cool for ten minutes
  12. Cook for a further 15 minutes or until golden then turn over and cook the other side for a further 10 mins until crunchy and lightly toasted. Drizzle with lemon icing to finish.
  13. Baking times may vary based on your oven.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2014/07/06/lemon-biscotti/