Lemon and Almond Biscotti

5 from 2 votes

Lemon and Almond Biscotti with no butter or oil added, a delicious recipe that is super easy to make at home. Crunchy, big on flavours, and perfect for any celebration, these delicious biscuits are best served dunk in a hot drink.

Prep Time5

Cook Time35

Cooling Time5

Total Time45

Course: Dessert

Cuisine: Italian

Servings: biscotti

Calories: 108kcal

Author: Daniela Apostol

Ingredients

1 egg
75 g sugar (⅓ cup)
125 g plain flour (1 cup)
2 teaspoon lemon zest
45 g almond flakes (¼ cup)
½ teaspoon baking powder

Metric - US Customary

Instructions

Add the egg and sugar to a large bowl and beat well until you have a creamy texture and a pale-yellow colour.
Sift in the flour, add the lemon zest, baking powder and almonds and mix to get a stick dough.
Line a large rectangle baking tray with non-stick paper or kitchen foil, and shape the dough into a large sausage that is slightly flatten with your hands.
Bake at 180 degrees Celsius (350 Fahrenheit) for 25 minutes until pale golden, then remove from the oven and leave it to cool for 5 minutes.
Use a bread knife to cut the load across diagonally into biscuits of about 1 cm thickness.
Arrange the biscotti back onto the tray, and bake for a further 10 minutes until golden brown - they will harden more then they cool down completely.

Notes

To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Don't leave the biscuit loaf to cool for longer than 5 minutes after the first baking, as it will harden too much and it will be hard to cut it without crumbling.
Once they are out of the oven for the second time, the biscotti won't be perfectly crunchy, they will harden more when they cool down completely.
I find that the no-fat dough is just perfect to achieve this texture, as butter can make them too crumbly - even if it does add to the flavour.

Nutrition