Lemon-Almond Biscotti
Lemon-Almond Biscotti offer a crisp, citrus-infused treat with almond flavor, perfect for dipping in coffee or tea, appealing to those who enjoy light, crunchy desserts.
Ingredients
Instructions
- In a large bowl, add egg whites, honey, oil, and almond extract. Mix well.
- Add flour, cornmeal, and baking powder to the mixture.
- Divide the dough into two equal portions. Form each into a 12-inch long roll.
- Line a baking sheet with parchment paper.
- Place the rolls on the prepared baking sheet and flatten each to 1/2-inch thickness.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until the tops are firm to the touch.
- Remove from the oven and let cool for 3 minutes.
- Using a serrated knife, cut each roll diagonally into 1/2-inch thick slices.
- Place the slices back on the baking sheet.
- Bake at 350°F (175°C) for an additional 10 to 15 minutes, until golden brown.
Tips & Substitutions
For a crunchier biscotti, consider adding chopped nuts or dried fruits like cranberries or apricots. If you're out of almond extract, vanilla extract can be used as a substitute, although it will alter the flavor slightly. Make sure to let the biscotti cool completely before storing to maintain their crisp texture.
Serving Suggestions
These lemon-almond biscotti pair beautifully with a cup of coffee or tea. They can also be enjoyed alongside a fruit compote or a scoop of gelato for a delightful dessert. For a special treat, try serving them with a drizzle of melted chocolate on top.
Storage & Reheating
Store the cooled biscotti in an airtight container at room temperature for up to two weeks. You can also freeze them for longer storage. To reheat, place them in a warm oven for a few minutes to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Almond Biscotti contains roughly 157 calories, with 2g protein, 9g carbohydrates, and 13g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option, but it may change the texture slightly. You might need to adjust the liquid content since whole wheat flour absorbs more moisture.
Is it necessary to use cornmeal in the recipe?
While cornmeal adds a unique texture and flavor, you can omit it if desired. Just replace the cornmeal with an equal amount of flour for a more traditional biscotti texture.
Can I make these biscotti gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder you use is also gluten-free to maintain the integrity of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).