Italian Lemon Biscotti
There’s something special about homemade biscotti—crispy, fragrant, and perfect for dunking into a cup of coffee. These Italian lemon biscotti are one of my favorites! The bright citrus flavor, combined with the crunch of roasted hazelnuts and almonds, makes them absolutely irresistible.
I love how they keep so well, making them ideal for having on hand when guests drop by (or when I just want a little treat with my afternoon coffee). And the best part? They get even better after a few days!
Do you like biscotti? Let me know if you try this recipe! 😊
Italian Lemon Biscotti
- 60 g soft butter
- 3/4 cup sugar
- 1 tsp vanilla
- 2 large eggs
- 2 tbsp lemon juice
- 1 3/4 cups flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- Zest of 1–2 lemons
- 1/2 cup dry-roasted hazelnuts
- 1/2 cup dry-roasted almonds
Cream together the butter and sugar, then add the eggs and vanilla, followed by the lemon juice.
In a separate bowl, mix the flour, salt, baking powder, lemon zest, hazelnuts, and almonds. Add this mixture to the egg batter and combine.
Shape the dough into two logs.
Bake at 130°C (265°F) for 30–35 minutes.
Remove from the oven and let rest for about 25–30 minutes.
Slice into pieces and place them on a parchment-lined baking sheet. Bake for about 10 minutes on each side at 130°C (265°F) or until they begin to turn golden.
