These crunchy lemon biscotti are full of toasted almonds and lemon zest, then topped with a bright, lemony glaze! They're the perfect springtime treat to enjoy with tea!
Scale toservings (original: 36)
Ingredients
0.5 c
Unsalted Butter
0.5 c
White Sugar
0.5 c
Light Brown Sugar
Eggs
0.5 tsp
almond extract
1.0 tsp
lemon extract
1.0 tsp
Lemons
2.0 c
All Purpose Flour
0.25 c
All Purpose Flour
1.25 tsp
Baking Powder
0.25 tsp
Salt
0.5 c
toasted slivered almonds (optional)
0.5 c
Powdered Sugar
2.0 tsp
Lemon Juice
Lemons
Instructions
1.Preheat the oven to 350°F and line a baking sheet with parchment paper.
2.In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the room temperature butter, sugar, and brown sugar until smooth. Add in the eggs, almond extract, lemon extract, and lemon zest and beat until just combined.
3.Add in the flour, almond flour, baking powder, and salt and mix until fully incorporated.
4.Then stir in the slivered almonds. The dough should be sticky.
5.Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
6.Chill in the fridge for 10-15 minutes the let the butter in the dough firm up slightly.
7.Bake for 20 to 30 minutes, until golden brown all over.
8.Remove from the oven and let cool for 25 to 30 minutes.
9.Reduce the oven temperature to 325°F.
10.Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
11.Return the biscotti slices to the baking sheet, standing them up with about ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
12.Remove from the oven and transfer to a wire rack to cool.
13.In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze.
14.Once cool, drizzle the lemon biscotti with the lemon glaze.
15.Then sprinkle with lemon zest and allow the glaze to harden.
