Lemon and Orange Zest Biscotti with Almonds Recipe
I’m so excited to share this Lemon and Orange Zest Biscotti with Almonds Recipe with you—it’s one of those delightful treats that feels fancy but is surprisingly easy to whip up. The citrus zest adds this bright, fresh lift, while the almonds bring in a satisfying crunch. Whether you’re sipping your morning coffee or hosting a cozy afternoon tea, these biscotti fit the bill perfectly.
What makes this recipe especially worth trying is how the balance of lemon and orange zest gives it a nuanced flavor profile that’s both tangy and sweet without being overpowering. Plus, they keep really well, which means you can enjoy them days after baking. Trust me, once you taste these, you’ll want to keep this Lemon and Orange Zest Biscotti with Almonds Recipe in your baking arsenal for good!
Ingredients You’ll Need
The ingredients come together in a simple but thoughtful way to create biscotti that are crisp, lightly sweetened, and loaded with citrusy almond goodness. Keep an eye out for fresh zest and whole almonds to make the most difference in flavor and texture.
- Almond milk: I like almond milk here for the subtle nuttiness it adds, but feel free to swap in any milk you have on hand.
- Vegetable oil: Using a mild oil like canola keeps the biscotti tender without a heavy flavor.
- Sugar: Regular granulated sugar balances the powdered sugar’s light sweetness perfectly.
- Powdered sugar: This adds extra sweetness and a touch of softness to the dough.
- Lemon zest: Essential for that bright citrus punch — use fresh zest for the best aroma.
- Orange zest (optional): Adds a deeper orange flavor that plays beautifully off the lemon zest.
- Vanilla extract: Gives a warm undertone that ties everything together.
- Almonds: Toast them lightly at home for an added flavor boost before mixing them in.
- Baking powder: Ensures a nicely risen biscotti without making them cakey.
- All-purpose flour: The base that gives structure – measure carefully for the perfect dough consistency.
- Salt: Just a pinch to enhance the sweetness and balance flavors.
Variations
Whenever I make this Lemon and Orange Zest Biscotti with Almonds Recipe, I love to experiment a bit! It’s such a versatile base that you can easily tweak to suit your taste or dietary needs.
- Variation: Swap almonds for pistachios or hazelnuts for a different nutty crunch—I’ve tried pistachios once, and they brought a lovely earthiness to the biscotti.
- Variation: For a gluten-free twist, use a gluten-free flour blend but watch the dough closely since it might need a bit more binding.
- Variation: Add dried cranberries or chopped candied ginger for a sweet, chewy contrast that complements the citrus zest nicely.
- Variation: Use almond extract instead of vanilla extract for a more pronounced almond flavor if you love that.
How to Make Lemon and Orange Zest Biscotti with Almonds Recipe
Step 1: Mix the Wet Ingredients
Start by combining the almond milk, vegetable oil, sugar, powdered sugar, lemon zest, orange zest, and vanilla extract in a large bowl. I like to whisk them together until the sugars dissolve a bit and the zest is evenly distributed—you’ll get a fragrant, slightly glossy mixture that’s the foundation of your biscotti.
Step 2: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Then gradually add this to your wet ingredients while stirring gently. When combined, fold in your toasted almonds. The dough should be sticky but firm, not too wet—a little flour on your hands or work surface can help when shaping.
Step 3: Shape and Bake the Dough
Shape your dough into a log about 12 inches long and 3 inches wide on a parchment-lined baking sheet. Bake at 325°F (160°C) for about 30-35 minutes until it’s firm and golden. This first bake sets the shape and cooks the dough through.
Step 4: Slice and Toast the Biscotti
Once the log has cooled slightly (20 minutes or so), slice it diagonally into ½-inch thick pieces—that classic biscotti shape. Lay the slices cut side down on the baking sheet and bake again at 325°F for 10-15 minutes per side, flipping carefully halfway through. This second bake is what makes biscotti their signature crunchiness.
How to Serve Lemon and Orange Zest Biscotti with Almonds Recipe
Garnishes
I often sprinkle a little powdered sugar over the biscotti for a delicate finish that’s also great for gifting. Sometimes I’ll drizzle a bit of melted white chocolate on top for special occasions—it’s surprisingly simple and makes these biscotti look extra festive without overwhelming the citrus notes.
Side Dishes
These biscotti are perfect alongside a hot cup of espresso or your favorite herbal tea. I especially love pairing them with a citrusy Earl Grey, which complements the lemon and orange zest beautifully. For an indulgent breakfast, serve with a bowl of fresh berries or yogurt on the side.
Creative Ways to Present
For holiday parties, I like arranging these biscotti in a festive tin lined with parchment and a few sprigs of rosemary for a touch of green. Another fun idea is to serve them in a glass jar tied with a ribbon as a thoughtful homemade gift. You can even pair them with a mini bottle of limoncello or orange liqueur for a grown-up treat.
Make Ahead and Storage
Storing Leftovers
I keep leftover biscotti in an airtight container at room temperature, and they stay crisp and delicious for up to two weeks. If you notice they’re losing their crunch, just pop them in a warm oven for a few minutes to refresh their texture.
Freezing
These biscotti freeze really well! I slice and arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. That way you can take out just what you need. Thaw at room temperature or warm briefly in the oven before serving to bring back that fresh-baked vibe.
Reheating
When you want to enjoy your biscotti warm, I recommend reheating them at 300°F for about 5-7 minutes. Keep an eye on them so they don’t brown too much. This step revives their crunch without drying them out.
FAQs
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Can I make this Lemon and Orange Zest Biscotti with Almonds Recipe without nuts?
Absolutely! You can leave out the almonds if you have a nut allergy or just want a nut-free biscotti. To add some texture, try tossing in some seeds like pumpkin or sunflower, or even some dried fruit pieces.
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What’s the best way to get fresh lemon and orange zest?
The key is to use a microplane grater and zest only the colorful outer peel, avoiding the white pith which can be bitter. Fresh zest has a bright, aromatic quality that dried zest just doesn’t match, making a big difference in flavor.
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How do I know when biscotti are done baking?
For the first bake, the dough should be firm to the touch and slightly golden. After slicing, the biscotti should be crispy and dry throughout after the second bake, with a light golden color on each side. They should snap cleanly rather than bend.
Final Thoughts
This Lemon and Orange Zest Biscotti with Almonds Recipe has become one of my favorite go-to baked goodies because it’s straightforward yet leaves such a memorable flavor. I love sharing these with friends who always ask for the recipe, which makes me feel like I’m giving them a little sunshine in every crunchy bite. I’m confident you’ll enjoy making and savoring them just as much as I do—happy baking!
Print
Lemon and Orange Zest Biscotti with Almonds Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 biscotti cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian
Description
This biscotti recipe is a delightful treat that combines crisp texture with vibrant citrus flavors. With a blend of almond milk, vegetable oil, and zesty hints of lemon and optional orange, these twice-baked Italian cookies are perfect for dipping in coffee or tea. The use of almonds adds a satisfying crunch and nutty taste, while vanilla extract enhances the overall aromatic profile.
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 teaspoon baking powder
- 2 cups all-purpose flour
- 1 pinch salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the biscotti.
- Prepare Almonds: Roughly chop the almonds and toast them lightly in a dry skillet over medium heat until fragrant, about 3-5 minutes. Set aside to cool.
- Mix Wet Ingredients: In a large bowl, combine ⅓ cup almond milk, ⅓ cup vegetable oil, ½ cup sugar, ¼ cup powdered sugar, 1 teaspoon lemon zest, optional 1 teaspoon orange zest, and 1 teaspoon vanilla extract. Whisk together until the sugars are mostly dissolved and the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, and a pinch of salt to evenly distribute the leavening and salt.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the toasted almonds evenly throughout the dough. The dough will be somewhat sticky but firm enough to shape.
- Shape the Logs: On a lightly floured surface, divide the dough in half. Shape each half into a long, flat log approximately 12 inches long and 2 inches wide. Place the logs on a parchment-lined baking sheet, leaving space between them.
- First Bake: Bake the logs in the preheated oven for 25-30 minutes or until they are lightly golden and firm to the touch. Remove from the oven and allow to cool for about 10 minutes until firm enough to handle.
- Slice the Biscotti: Using a sharp serrated knife, slice the logs diagonally into ½-inch thick pieces to create the characteristic biscotti shape.
- Second Bake (Bake Again): Arrange the slices cut side down back on the baking sheet. Bake them for an additional 10-15 minutes, flipping halfway through, until the biscotti are crisp and golden on both sides.
- Cool and Store: Remove the biscotti from the oven and allow to cool completely on a wire rack. Store in an airtight container to maintain crispness.
Notes
- To intensify the citrus flavor, use fresh lemon and orange zest from unwaxed fruits.
- Almonds can be substituted with other nuts such as hazelnuts or walnuts based on preference.
- Biscotti are best enjoyed fresh but can be stored up to two weeks in an airtight container.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend with xanthan gum.
- Use a serrated knife to slice biscotti for clean edges and minimal crumbling.
Keywords: biscotti, almond biscotti, Italian cookies, twice baked cookies, citrus zest biscotti, almond milk biscotti
