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!
*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.
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.