Italian Lemon Biscotti (Cantucci)
User Reviews
5
Italian Lemon Biscotti (Cantucci)
Description
This recipe starts with a rich dough made of melted butter, sugar, eggs, lemon zest and juice, and vanilla or lemon extract. The dry ingredients include all-purpose flour, baking powder, salt, and toasted hazelnuts and almonds for crunch and flavor contrast. After mixing, the dough is refrigerated for 30 minutes to firm up, easing the shaping process.
The dough is shaped into two long logs about 12 inches each, placed on a parchment-lined baking sheet, and baked at 300°F until lightly browned. After cooling slightly, the logs are sliced diagonally into half-inch pieces which are arranged cut side up and baked again on both sides to create the crisp, dry texture classic to biscotti.
Lemon provides a fresh brightness alongside the buttery dough and toasted nuts, complemented by the twice-baked crunch that allows these cookies to last long and be dipped in beverages. The biscotti store well at room temperature and can be frozen to preserve freshness.
Using room-temperature eggs improves dough consistency, and substituting limoncello for lemon juice offers an alternative lemon flavor. Proper storage in an airtight container preserves the texture and flavor for up to two weeks at room temperature or longer in the freezer.
Ingredients
- ¼ cup butter melted and cooled
- ¾ cup granulated sugar
- 1 teaspoon vanilla lemon extract if desired
- 2 large egg room temperature
- 2 tablespoons lemon juice
- 1¾ cups all-purpose flour
- 1 pinch salt
- ¾ teaspoon baking powder
- lemon zest of 1-2 lemons
- ½ cup hazelnut toasted
- ½ cup almond 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
- Use room temperature eggs for better dough texture; remove from fridge 1-2 hours before mixing.
- Limoncello can replace lemon juice to vary the lemon flavor.
- Store cooled biscotti in an airtight container at room temperature for up to two weeks.
- Freeze biscotti in a freezer-safe container for up to three months to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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