Lemon Walnut Biscotti

Roz Blair


This is a delightful tasting biscotti that I include with my yearly Christmas gift-giving goodies! My mother loves it so it has fast become a "standard" every year.


★★★★★ 1 vote

4-5 dozen
25 Min
1 Hr 30 Min


  • 3 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1/4 tsp
    baking soda
  • 10 Tbsp
    butter, softened
  • 1 1/3 c
    granulated sugar
  • 4 1/2 tsp
    lemon zest, grated (finely)
  • 2 large
  • 3 Tbsp
    lemon juice
  • 2 c
    toasted walnuts, chopped
  • 1 large
    egg white, slightly beaten
  • 3 Tbsp
    coarse sugar

How to Make Lemon Walnut Biscotti


  1. Preheat oven to 325^. Line cookie sheets with parchment paper; set aside.

    Combine flour, baking powder, salt and baking soda. In a large mixing bowl cream butter on medium to high speed for 30 seconds. Add sugar and lemon zest. Beat until well combined. Add eggs one at a time blending well after each addition. Add lemon juice and beat until incorporated.

    Gradually add flour mixture until combined. Stir in walnuts. Divide dough into 3 portions. On lightly floured surface shape each portion (I usually do this straight on the parchment paper lined cookie sheet) into a 10" roll about 1 1/2" wide. Press each log until 2" wide. Brush with egg white and sprinkle with coarse sugar.

    Chill cookie sheet(s) for 15 minutes. Bake 25-30 minutes. Remove from oven and cool on sheets for 45 minutes.

    Preheat (or reduce) oven to 300^. Cut each cooled log with serrated knife diagonally into 1/2" slices and place cut side down on cookie sheets. Bake 7 minutes; turn over and bake an additional 5-6 minutes. Remove to wire racks to cool completely.

    Yield: 4-5 dozen

Printable Recipe Card

About Lemon Walnut Biscotti

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtags: #lemon #Biscotti

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