5.0 from 120 votes
Italian Lemon Biscotti (Cantucci)
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!
Prep Time
15 mins
Cook Time
15 mins
Chilling Time
30 mins
Total Time
1 hr 25 mins
Servings: 31 cookies
Calories: 88 kcal
Course:
Dessert , Snacks
Cuisine:
Italian
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!
Cup of Yum
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
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
% 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.