Lemon and Almond Biscotti with Vin Santo

Crisp and fragrant biscotti, perfect for dipping in Vin Santo after a comforting meal. These biscotti are infused with lemon zest and toasted almonds for a delightful flavor and texture.

Prep Time

15 minutes

Total Time

45 minutes

Calories

205 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.14/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Dinner•Snack

Cuisine:

Italian

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

2cupsAll-purpose flour(plus extra for dusting)

£0.30

0.8cupGranulated sugar

£0.25

1teaspoonBaking powder

£0.05

0.3teaspoonSalt

2Eggs(large)

£0.60

1Egg yolk(large)

£0.30

0.5teaspoonAlmond extract

£0.15

1tablespoonLemon zest(from one lemon)

£0.10

0.5cupWhole almonds(toasted and roughly chopped)

£1.50

Vin Santo(for serving)

£15.00

Total Cost

£18.25

£1.14 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
3.
In a separate bowl, whisk together eggs, egg yolk, almond extract, and lemon zest.
4.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5.
Gently fold in the chopped almonds.
6.
Turn the dough out onto a lightly floured surface. Divide the dough in half and shape each half into a log about 9 inches long and 2 inches wide.
7.
Place the logs onto the prepared baking sheet, leaving some space between them.
8.
Bake for 25 minutes, or until lightly golden brown.
9.
Remove from oven and let cool on the baking sheet for 10 minutes.
10.
Reduce oven temperature to 325°F (160°C).
11.
Using a serrated knife, slice the logs crosswise into 1/2-inch thick slices.
12.
Arrange the slices, cut side up, on the baking sheet.
13.
Bake for another 5-7 minutes per side, or until the biscotti are crisp and golden brown.
14.
Let cool completely on the baking sheet before serving.
15.
Serve with Vin Santo for dipping.

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My Notes

Nutrition Information

Nutrition per serving (40g)

205 kcal / 858 kJ

Carbs

26g

10% of RDA

Fat

13% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

13 g

14% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Toast the almonds for a richer flavor. You can toast them in the oven or in a dry skillet.

For a softer biscotti, reduce the second baking time.

Store biscotti in an airtight container at room temperature for up to a week.

Pair with a creamy lemon risotto for a complete Italian dessert experience.

Cooking Equipment

Oven

Baking sheets

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spring Pea and Mint Risotto with Lemon

A vibrant and creamy risotto showcasing the fresh flavors of spring peas and mint, brightened with lemon.

50 minutes

4 servings

Medium

"Pairs perfectly with this dessert"

Starter

Whipped Ricotta Crostini with Balsamic Glaze and Toasted Pistachios

Light and airy whipped ricotta spread on toasted baguette slices, drizzled with balsamic glaze and sprinkled with toasted pistachios. A perfect appetizer to complement a richer main course.

15 minutes

4 servings

Easy

"The creamy whipped ricotta provides a light and airy contrast to the rich risotto, while the balsamic glaze adds a touch of sweetness and acidity that complements the lemon. The toasted pistachios offer a satisfying crunch that contrasts the creamy textures of both dishes and provides a nutty counterpoint to the fresh mint and peas."

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Lemon and Almond Biscotti with Vin Santo

Ingredients

Instructions