Lemon Walnut Biscotti


This is a wonderful and easy biscotti recipe. I find some biscotti too hard. These are just right – crisp enough to dunk in your coffee but not so hard you worry about your teeth!

For a variation substitute pecans or pinenuts for the walnuts and orange zest for the lemon zest. For an extra fancy biscotti dip the cookies into chocolate! Store the biscotti in an airtight container.



  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 10 tablespoons unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 1 1/2 tablespoons grated lemon zest
  • 3 tablespoon lemon juice
  • 2 large eggs
  • 2 cups chopped walnuts


  • 1 egg white
  • 1/4 cup sanding or raw sugar


To make the biscotti dough

Place the softened room temperature butter in the bowl of your mixer. Use a flat beater if using a Kitchenaid.

Whip butter until fluffy – about 2 minutes.

With the mixer on medium, add the sugar gradually. Mix on medium for several minutes until combined.   Add the eggs, one at a time. Beat on medium after each addition.   Add the lemon zest and the lemon juice. Beat for one minute to combine.

Combine the flour, salt, baking powder and baking soda. Stir to combine.   With the mixer on medium, slowly add the flour mixer.   The dough will be rather stiff. Mix for several minutes to combine. If needed, stop mixer and scrap down sides so that all the flour is incorporated.

With the mixer on LOW, add the walnuts. Speed up slightly to combine the nuts.   Be careful not to put the mixer on too high or the nuts will fly out.

TIP: Check the dough. It should be slightly tacky but not sticky. If it seems to sticky, sprinkle in a few tablespoons of extra flour to firm up the dough.

Preheat the oven to 350 degrees. Line a baking pan with parchment paper or a reusable baking mat (I use a baking mat by Silpat).shapedlogs[1]

Sprinkle your work area with a little flour. Scrap the dough out of the bowl. Make dough into a ball and divide in half. Form each half into a cylinder, about 2 1/2 inches wide and 12 to 14 inches long.

Place biscotti dough logs onto the prepared baking pan.

Use your hands to reshape the logs. Pat them a little on the top to flatten.

Glaze the biscotti logs

Using a fork, beat the egg white to break it up.

Brush to top and sides of the logs with the egg white.

Sprinkle the sanding or raw sugar on the logs. (Sanding sugar is a coarse sugar that will not melt when baking. It is available at specialty stores and through King Arthur’s Flour website. Substitute sugar in the raw if sanding sugar is unavailable.)

Bake the biscotti in the center rack of the oven. The biscotti should take approximately 20 to 25 minutes. Check them at 20 minutes. If still lightly soft in the middle, cook for 5 minutes longer. Reduce oven heat to 325 degrees.cuttingbiscotti[1]

Carefully lift up the biscotti and place on a cutting board. You may want to use a large spatula to assist you so the logs do not break.

Using a serrated knife, cut the biscotti on a slight angle. Place the sliced biscotti back on the baking pan. (If using parchment paper, line the pan with new paper. If using a reusable baking pad, whip off the mate before placing biscotti back on.)

Bake biscotti in the middle rack for 5 minutes.doublebakingbiscotti[1]

After five minutes, open the oven door and flip the biscotti over to double bake the other side of the cookie. Bake for 3 more minutes.

Remove from oven and let cool.    Store in an airtight container. Do not refrigerate.  The finished biscotti are delicious served with a dusting of powdered sugar and a great cup of coffee!



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