Amaretti Lemon Biscotti

    1 hour

    Toasted almond and lemon flavoured biscotti for any occasion. They will keep for quite a long time since they are twice baked and make a great food gift.

    5 people made this

    Serves: 12 

    • 3 1/4 cups (400g) plain flour
    • 2 1/2 teaspoons baking powder
    • 125g butter, softened
    • 1 cup (220g) white sugar
    • 3 eggs
    • 2 teaspoons finely grated lemon rind
    • 1 teaspoon almond essence
    • 1/2 cup (60g) toasted almonds, slivered
    • 1 egg white

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C. Lightly grease baking sheet.
    2. Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon rind and almond extract. Fold in the flour mixture until smooth then stir in the chopped almonds.
    3. Divide dough in two. Shape each portion into a loaf about 30cm long and 5cm wide. Place loaves onto the baking sheet about 10cm apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
    4. Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
    5. For the second baking, preheat oven to 170 degrees C. Cut the baked loaves diagonally into 1cm thick slices. Lay slices cut side down on the baking sheet.
    6. Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in an airtight container.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)


    Hi great recipe however I must tell you that these bisquit are not called Amaretti but Cantucci. They are from Tuscany and we usually eat them with "Vin Santo" which is a particular white wine from Tuscany for desserts. You actually dip them in the wine.  -  21 Apr 2009


    Something else. Take out the lemon rind  -  07 Mar 2010


    These biscuits are both delectable and inviting. When I make them, my whole house smells like a cookie factory, just delicious. This recipe is a winner in my books, and something that I get my kids involved in making. Thank you for sharing a piece of Italy with us.  -  08 Jan 2010