Lemon and Orange Zest Biscotti with Almonds Recipe
This almond biscotti recipe yields crisp, twice-baked Italian cookies bursting with a subtle citrus zest and the crunch of toasted almonds. Perfectly sweetened and flavored with vanilla, lemon, and optional orange zest, these biscotti are an ideal companion for coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 biscotti 1x
- Category: Dessert, Snack, Cookie
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Wet Ingredients
- ⅓ cup almond milk or other milk
- ⅓ cup vegetable oil such as olive oil, canola oil, or other
- ½ cup sugar
- ¼ cup powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon orange zest (optional)
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup almonds
- 1½ teaspoon baking powder
- 2 cups all-purpose flour
- 1 pinch salt
Instructions
- Preheat Oven and Prepare Almonds: Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and toast them in the oven for about 8-10 minutes until fragrant and lightly browned. Remove and set aside to cool.
- Mix Wet Ingredients: In a large bowl, whisk together the almond milk, vegetable oil, sugar, powdered sugar, lemon zest, orange zest (if using), and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In another bowl, mix the all-purpose flour, baking powder, and salt together thoroughly.
- Form the Dough: Gradually add the dry ingredients to the wet ingredient mixture, stirring until a thick dough forms. Roughly chop the toasted almonds and fold them in evenly throughout the dough.
- Shape and Bake: Divide the dough into two equal portions. On a floured surface, shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs on a parchment-lined baking sheet and bake for 25-30 minutes, or until the logs are firm and lightly golden.
- Cool and Slice: Remove the logs from the oven and let them cool for about 10-15 minutes until they are cool enough to handle but still slightly warm. Using a sharp serrated knife, cut the logs diagonally into ½-inch thick slices.
- Second Bake (Toast the Biscotti): Arrange the slices cut side down on the baking sheet. Bake for another 15-20 minutes, flipping halfway through, until the biscotti are dry and crisp.
- Cool and Store: Remove the biscotti from the oven and cool completely on a wire rack. Store in an airtight container to maintain crispness.
Notes
- For more crunch, consider adding chopped dried cranberries or chocolate chips to the dough.
- Ensure the biscotti cool completely before storing to prevent sogginess.
- Biscotti can be stored for up to two weeks in an airtight container.
- Use fresh citrus zests for best flavor impact.
- Almond milk can be substituted with any preferred milk for variation.
Keywords: biscotti, almond biscotti, Italian cookies, twice-baked cookies, citrus zest biscotti, crunchy cookies, coffee cookies