Lemon and Orange Zest Biscotti with Almonds Recipe
If you love a cookie that’s both crunchy and bursting with citrus flavor, you’re going to adore this Lemon and Orange Zest Biscotti with Almonds Recipe. I first discovered biscotti while traveling, and what captivated me was that perfect balance of crisp texture and fragrant zestiness that just keeps you reaching for one more. These biscotti are so versatile—they’re perfect for dunking in your morning coffee or serving alongside a cozy afternoon tea.
What makes this recipe stand out is the vibrant combo of lemon and orange zest paired with toasted almonds, giving it a refreshing yet nutty twist. Plus, it’s surprisingly simple to make at home, even if biscotti feels a bit intimidating. I’ve included some tips below to help you nail the texture and flavor every single time, so you’ll feel confident baking these zesty treats for your friends and family.
Ingredients You’ll Need
The ingredients for this Lemon and Orange Zest Biscotti with Almonds Recipe come together beautifully to create both flavor and texture. The zesty citrus pairs amazingly with the rich almonds and the lightly sweetened dough, making every bite a delight. Be sure to pick fresh citrus for the best zest — nothing beats that bright aroma!
- Almond milk: Adds moisture without weighing down the dough; I like it for a subtle nutty undertone.
- Vegetable oil: I often use olive oil for a fruity flavor, but canola works just as well as a neutral option.
- Sugar: Regular granulated sugar balances the citrus zest perfectly.
- Powdered sugar: Helps to keep the biscotti tender inside while still crunchy on the outside.
- Lemon zest: Essential for that fresh citrus punch — always zest just the yellow outer layer.
- Orange zest (optional): Adds complementary sweetness and complexity to the lemon zest.
- Vanilla extract: A little vanilla deepens the flavor without overpowering the citrus.
- Almonds: Toast them lightly before adding for extra crunch and flavor.
- Baking powder: Gives just enough lift to keep biscotti from being too dense.
- All-purpose flour: The base of the dough, providing structure.
- Salt: A pinch brings out all the other flavors beautifully.
Variations
I love tweaking this Lemon and Orange Zest Biscotti with Almonds Recipe to suit the season or my mood, and you should too! Whether you’re avoiding gluten or craving a chocolate twist, don’t hesitate to get creative.
- Gluten-Free: I swapped regular flour for a gluten-free blend once, and the biscotti still held up great in texture and flavor.
- Nut-Free: If almonds aren’t your thing, try pumpkin seeds or dried cranberries for a different crunch and chew.
- Chocolate Drizzle: After baking, I sometimes drizzle melted dark chocolate over the biscotti—it’s a crowd-pleaser at parties!
- Spiced Citrus: Adding a pinch of cinnamon or cardamom really deepens the flavor profile on a chilly day.
How to Make Lemon and Orange Zest Biscotti with Almonds Recipe
Step 1: Toast the Almonds and Prep Your Zest
Start by preheating your oven to 350°F (175°C) and spreading the almonds on a baking sheet. Toast them for about 8-10 minutes until they’re fragrant and slightly golden—this step really boosts their flavor. While those cool, zest your lemon and, if using, your orange carefully to avoid the bitter pith. The fresher your zest, the more vibrant the flavor in your biscotti.
Step 2: Mix Your Wet Ingredients
In a large bowl, whisk together almond milk, vegetable oil, granulated sugar, powdered sugar, lemon zest, orange zest, and vanilla extract. This wet mixture creates the moist base for your dough and carries the citrus notes throughout. Make sure the sugar dissolves completely before moving on—it keeps the texture smooth and less gritty.
Step 3: Combine Dry Ingredients and Form the Dough
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients, stirring gently. Once everything starts to come together, fold in the toasted almonds. The dough will be slightly sticky but firm enough to shape—if it feels too sticky, sprinkle in a bit more flour carefully. Remember, the dough should hold its shape without spreading.
Step 4: Shape and First Bake
Turn the dough out onto a lightly floured surface and shape it into a long, flat log about 12 inches long and 2-3 inches wide. Transfer it carefully onto a parchment-lined baking sheet. Bake for 25-30 minutes until the log feels firm and golden on top. This step is crucial—don’t rush baking here as it ensures a sturdy biscotti that won’t crumble when sliced.
Step 5: Slice and Second Bake
Remove the log from the oven and allow it to cool for about 10 minutes—this makes slicing easier. Using a serrated knife, slice the biscotti at a diagonal into ½-inch thick pieces. Lay the slices cut side down on the baking sheet, then pop them back into the oven for 10-12 minutes. Flip each biscotti over halfway through to toast both sides evenly and get that beautiful crunch.
How to Serve Lemon and Orange Zest Biscotti with Almonds Recipe
Garnishes
I love dusting the finished biscotti lightly with powdered sugar or even dipping half of each biscotti in melted white chocolate when I want to impress guests. These little touches add a festive look and a bit of extra sweetness without overshadowing the bright citrus flavor.
Side Dishes
These biscotti pair wonderfully with a hot cup of espresso or a citrus-infused tea—I personally enjoy them with a lemon ginger tea. For brunch, they’re a great companion to fresh fruit salad or a creamy ricotta spread to balance their crunch.
Creative Ways to Present
For holiday gatherings, I like to arrange the biscotti in a rustic wooden box with sprigs of fresh rosemary and slices of dried orange for a fragrant presentation. You can also tie small bundles with twine and include them as edible party favors—everyone seems delighted by these homemade goodies!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Lemon and Orange Zest Biscotti with Almonds in an airtight container at room temperature. I find they keep their crispness beautifully for up to two weeks, making them a great make-ahead treat. Just make sure the container is truly sealed to prevent any moisture from softening the biscotti.
Freezing
If you want to stash some for later, biscotti freeze really well. I wrap individual biscotti in parchment paper, then pop them in a freezer-safe bag. When you’re ready for a snack, just take out a few and let them thaw at room temperature—usually about an hour does it.
Reheating
To refresh your biscotti’s crunch, I like to warm them in a 300°F oven for 5-7 minutes before serving. This crisp-up step is especially wonderful if the biscotti have been stored for a while or refrigerated.
FAQs
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Can I use different nuts in this Lemon and Orange Zest Biscotti with Almonds Recipe?
Absolutely! While almonds give a classic crunch and a lovely flavor, you can easily substitute with walnuts, pecans, or hazelnuts depending on your preference or what you have on hand. Just toast them lightly first to enhance their taste.
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Can I make this biscotti recipe vegan?
Yes! This recipe is already close to vegan if you use plant-based milk like almond milk and a neutral vegetable oil. Just double-check your sugar to ensure it’s vegan-friendly, and you’re good to go.
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Why do I need to bake biscotti twice?
The double bake process is traditional and essential: the first bake firms up the dough log, and the second bake, after slicing, dries out the biscotti to achieve that signature crisp texture perfect for dipping.
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Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just wrap it well to prevent drying out, and let it come to room temperature before shaping and baking.
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How do I prevent biscotti from becoming too hard?
Watch the second bake timing carefully—overbaking will make biscotti rock hard. Aim for a golden, crisp texture that breaks nicely without being too tough. Every oven is different, so start checking around 10 minutes in the second bake.
Final Thoughts
This Lemon and Orange Zest Biscotti with Almonds Recipe is one of those gems I keep coming back to again and again, whether for a casual weekend coffee or a holiday gathering. It’s simple enough for a kitchen day with friends but impressive enough to gift. Give it a try—you’ll love how the bright zest balances with the crunchy almonds, making each biscotti a little moment of joy. Trust me, once you’ve tasted homemade biscotti this fresh and flavorful, regular store-bought just won’t cut it anymore!
Print
Lemon and Orange Zest Biscotti with Almonds Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20–24 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This crunchy, flavorful biscotti recipe combines zesty citrus notes with toasted almonds for a delightful Italian cookie that pairs perfectly with coffee or tea. Made with almond milk and vegetable oil, these biscotti are easy to prepare and ideal for gifting or enjoying as a light snack.
Ingredients
Wet ingredients
- ⅓ cup almond milk or other milk
- ⅓ cup vegetable oil (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 teaspoons baking powder
- 2 cups all-purpose flour
- 1 pinch salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and almonds to evenly distribute the ingredients.
- Mix wet ingredients: In another bowl, combine almond milk, vegetable oil, sugar, powdered sugar, lemon zest, orange zest (if using), and vanilla extract. Stir well until sugars are mostly dissolved.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a firm, slightly sticky dough forms.
- Shape the dough: Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced apart.
- First bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are firm to the touch and lightly golden.
- Cool and slice: Remove the logs from the oven and let them cool for about 10 minutes so they are easier to handle. Using a sharp serrated knife, cut the logs diagonally into ½-inch thick slices.
- Second bake to crisp: Arrange the slices cut-side down on the baking sheet. Bake for an additional 10-15 minutes until the biscotti are crisp and golden brown. Flip halfway through baking for even crispness if desired.
- Cool completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing.
Notes
- For extra flavor, toast the almonds lightly before adding them to the dough.
- Orange zest is optional but adds a lovely citrus twist to the biscotti.
- Ensure biscotti are fully cooled before storage to maintain crispness.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- These biscotti are perfect for dipping in coffee, tea, or dessert wine.
Keywords: biscotti, Italian cookies, almond biscotti, crunchy cookies, citrus zest biscotti, coffee cookies, homemade biscotti
