Italian Lemon Biscotti (Cantucci)
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5.0
120 reviews
Excellent
Italian Lemon Biscotti (Cantucci)
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Lemon Biscotti, a classic Italian cookie recipe that is crunchy and nutty with toasted hazelnuts and almonds. Easy to make cookie that's great with coffee!
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Ingredients
- ¼ cup butter (melted & cooled)
- ¾ cup granulated sugar
- 1 teaspoon vanilla ( lemon extract if desired)
- 2 large eggs (room temperature)
- 2 tablespoons lemon juice
- 1¾ cups all purpose flour
- 1 pinch salt*
- ¾ teaspoon baking powder
- Zest of 1-2 lemons
- ½ cup hazelnuts (toasted)**
- ½ cup almonds (toasted)**
*If using unsalted butter then add ¼ teaspoon of salt.
**Place the nuts in a single layer on an ungreased baking / cookie sheet. Bake in a 350F/180C pre-heated oven for 5 to 8 minutes or until they are lightly golden, remove immediately to a clean bowl, they will continue to bake if left on the hot pan.
Instructions
- In a large bowl, beat together butter and sugar until well combined 1-2 minutes. Add vanilla, then add the eggs beat, then add the lemon juice and beat to combine.
- In a medium bowl whisk together the flour, salt, baking powder and zest.
- Add the dry ingredients to the butter mixture, when almost combined add the the nuts and combine.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
- Move the dough to a lightly floured flat surface, divide in two and form into 2 logs (about 12 inches/31cm long). Place on the prepared cookie sheet and bake for 30-35 minutes or until lightly brown.
- Remove from the oven and let sit 5-10 minutes.
- Cut the logs on the diagonal into 1/2 inch slices. Lay the slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Then flip the cookies over and bake again for approximately 5 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Notes
- For room temperature remove the eggs from the fridge 1-2 hours before using, depending on the warmth of your house.
- You could also substitute the lemon juice with limoncello.
- Store the completely cooled biscotti in an airtight container in a cool dry room temperature area. They will keep well for up to two weeks if stored properly.
- They can also be frozen in a freezer safe bag or container. They will keep for 3 months in the freezer.
Nutrition Information
Show Details
Calories
88kcal
(4%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
16mg
(5%)
Sodium
19mg
(1%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
64IU
(1%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 31cookies
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 19mg | 1% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
120 reviews
Excellent
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