Lemon Biscotti Recipe
Delicious crunchy and zesty version of the classic Italian biscuit, with nuts, chocolate chips and a juicy lemon drizzle.
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Servings: 15 pieces
Ingredients
Lemon Biscotti
- 250 g plain flour plus extra for dusting
- 200 g caster sugar
- 1/2 tsp baking powder
- 2 medium eggs beaten
- Zest of 2 lemons (finely grated)
- 100-150 g white chocolate chips
- 100g g chopped/flaked almonds or macadamia
Optional decoration
- 75 g icing sugar
- 2-3 tsp lemon juice
- lemon zest
Instructions
- Preheat your oven to 180ºc/160ºc fan
- Line one large baking tray or two smaller baking trays with parchment paper and leave to the side
- Mix together the plain flour, caster sugar and baking powder in a large bowl until combined well
- Add in the lemon zest and mix through
- Gradually mix in the beaten eggs a bit at a time and mix fully before the next addition of eggs - your mixture shouldn't be sticky (however, if you find it is very very dry and not mixing well then add a touch more egg from a 3rd!) I used my hands to mix
- Add the chocolate and nuts and knead in
- Turn the dough out onto a lightly floured surface and knead a few times so its smooth
- Roll the dough out to form a thick but flat log (I recommend 5-6cm in width, 2cm in depth)
- Bake in the oven for 30 minutes
- Once baked, remove from the oven, keep them on the trays, and keep the oven on but reduce it to 160ºc / 140ºc fan
- Leave the logs for 10-15 minutes until they have cooled slightly
- Cut the logs into the biscotti shapes, about 1.5-2cm in thickness and line them up again on the trays with the cut side up and bake in the oven for 10-15 minutes until they are dry through
- Remove from the oven and leave to cool
- Mix the icing sugar with lemon juice to a thick paste and drizzle over and sprinkle with lemon zest to decorate
Notes
- These last for about 2 weeks in an airtight container, but mine never last that long.
- These can freeze for 3+ months