Lemon Walnut Biscotti
Lemon Walnut Biscotti is a brightened-up version of the beloved 'cookie' that originated in Italy. Biscotti are twice baked, crunchy, and typically only slightly sweetened, unlike our typical cookies. They’re usually dipped in a warm drink, most often coffee, and great for small gatherings, parties, and brunches. Biscotti is the...
Ingredients
granulated sugar3/4cup
coconut oil1/2cup
large egg1
egg yolk1
large lemon, zested and juiced (1 tbsp and 2 tsp juice, 1 tsp zest)1
vanilla extract1tsp
all-purpose flour1 1/2cups
walnut flour1/2cup
baking powder1tsp
salt1/2tsp
unsalted walnuts, roughly chopped1/2cup- confectioner's sugar1/2cup
Nutrition (per serving)
Calories
237.5kcal (11.88%)
Protein
2.1g (4.16%)
Carbs
27.5g (10%)
Sugars
15.0g (30%)
Healthy Fat
2.5g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Lemon Walnut Biscotti
- Step 1
Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Step 2
In a bowl of a stand mixer, beat the coconut oil (or butter) and sugar together until combined.
- Step 3
Add the egg, egg yolk, 1 tbsp of lemon juice, 1 tsp of zest, and vanilla extract, and mix to combine.
- Step 4
In another bowl, mix the flours, baking powder, and salt. Gradually add the flour mixture to the wet mixture with the mixer on low.
- Step 5
Fold in the walnuts.
- Step 6
Transfer the dough onto your prepared baking sheet and shape it into a flat, rectangular log about 12 inches long and 3-4 inches wide.
- Step 7
Bake for 25-30 minutes or until the log is firm to the touch and just starting to turn golden. Let it cool on the baking sheet for about 10 minutes.
- Step 8
Using a serrated knife, slice the log into ½-inch-thick pieces. Angle the knife slightly for those classic biscotti shapes.
- Step 9
Arrange the slices cut side down on the baking sheet. Bake for another 10-12 minutes, flip them over, and bake for 10-12 minutes more.
- Step 10
While the biscotti cool, combine confectioner's sugar with 1-2 tsp lemon juice until you get the desired consistency.
- Step 11
Drizzle biscotti with glaze and allow the glaze to harden before storing in an airtight container.
Nutrition (per serving)
Nutrition (per serving)
Calories
237.5kcal (11.88%)
Protein
2.1g (4.16%)
Carbs
27.5g (10%)
Sugars
15.0g (30%)
Healthy Fat
2.5g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Biscotti will keep up to two weeks in an airtight container.
If you want to freeze for later, freeze after the first bake. Thaw and finish baking as instructed.
Substitute walnuts with almonds or pecans, or use orange zest instead of lemon if preferred.
Wrap biscotti in a clear bag with a ribbon for gifting.
Pair biscotti with coffee, tea, or even a cheese plate for a versatile treat.
FAQS
Why are biscotti baked twice?
Biscotti are baked twice to achieve their signature crunch. The first bake forms the loaf, and the second bake crisps up the slices.
Can I substitute walnuts for other nuts?
Yes, you can use almonds, pecans, or your favorite nuts as substitutes for walnuts.
How should I store biscotti?
Store biscotti in an airtight container to keep them fresh for up to two weeks.
Can I freeze biscotti?
Yes, freeze them after the first bake. Thaw and finish baking when ready to serve.
What drinks pair well with biscotti?
Biscotti pair well with coffee, tea, or hot cocoa. They can also complement a cheese plate.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
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