Lemon Walnut Biscotti

Lemon Walnut Biscotti is a brightened up version of the beloved “cookie” that originated in Italy. Biscotti are twice baked, crunchy and typically only slightly sweetened, unlike our typical cookies. They’re usually dipped in a warm drink, most often coffee, and great for small gatherings, parties and brunches.

Let’s get one thing straight right from the jump: biscotti is not your average cookie. It’s not the floppy, soft type you dip in milk while Netflixing. Biscotti is the cookie equivalent of a little black dress—elegant, refined, and versatile. 

Biscotti Basics: Why Are We Baking These Twice?

The name “biscotti” literally translates to “twice baked” in Italian, and that’s exactly what we’re doing here. The first bake gives us a giant loaf that’s deceptively un-cookie-like, and the second bake transforms that loaf into golden, crispy slices of love.

You might be thinking that having to bake them twice sounds high maintenance but I promise, it’s honestly not at all. Biscotti is surprisingly low drama – like a cookie that’s been through therapy and learned not to sweat the small stuff.

Why Lemon and Walnut?

Sure, chocolate and almond are classic biscotti flavors, but y’all know I rarely stick to norms. We’re turning the volume up with bright, zesty lemon and the hearty, nutty crunch of walnuts. Think of this pairing as the culinary equivalent of your favorite power couple – they bring out the best in each other.

The lemon is fresh and vibrant, while the walnuts keep things grounded with a sophisticated, earthy crunch. Also, the golden flecks from the walnuts make these biscotti look pretty enough to gift (or just Instagram, let’s be honest).

Let’s start by let’s talking about equipment. You don’t need anything special, just a couple of mixing bowls, a baking sheet, and a serrated knife for slicing. If you have a stand mixer, great; if not, you’ll get a good arm workout. 

What You’ll Need:

• All-purpose and walnut flours
• Baking powder
• Salt
• Granulated and brown sugars, plus confectioner’s sugar for glaze
• Eggs
• Lemon – both zest and juice
• Vanilla extract
• Walnuts, or your favorite nuts
• Coconut oil

What You’ll Do:

1. Preheat Your Oven: Set your oven to 350°F and line a baking sheet with parchment paper. Yes, parchment paper. Don’t skip it unless you’re in the mood to chisel biscotti crumbs off your cookie sheet.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flours, baking powder, and salt. 
3. Mix the Wet Ingredients: In a larger bowl, beat the coconut oil, sugar and eggs together, then stir in the lemon zest and vanilla extract. 
4. Combine: Gradually mix the dry ingredients into the wet ingredients. The dough will be sticky, but that’s a good thing. Fold in the walnuts.
5. Shape the Dough: Transfer the dough onto your prepared baking sheet and shape it into a flat, rectangular log.
6. First Bake: Bake for 25-30 minutes or until it’s firm to the touch and just starting to turn golden. Let it cool on the baking sheet for about 10 minutes. 
7. Slice: Using a serrated knife, slice the log into ½-inch-thick pieces. Angle the knife slightly for those classic biscotti shapes. If your slices crumble a bit, that just means you needed to taste test.
8. Second Bake: Arrange the slices cut side down on the baking sheet. Bake for another 10-12 minutes, flip them over, and bake for about 5-10 minutes more. You’re looking for that perfect balance of golden and crisp without crossing into “I need a dentist” territory. This is when you need to trust how they look more than keeping time.
9. Optional Drizzle: Once the biscotti have cooled completely, combine confectioner’s sugar and lemon juice, and drizzle over biscotti.

I love the drizzle.

Serving Suggestions

These Lemon Walnut Biscotti are best enjoyed with a hot drink for dunking. Coffee? Obviously. Tea? Sure. Hot cocoa? Yes, you’re a grown-up, and you can do whatever you want. They also make a great cheese plate companion – pair them with a soft, creamy cheese like mascarpone and a drizzle of honey, or with blue cheese and prosciutto for a good sweet/salty contrast.

Biscotti Hacks

• Substitute Freely: No walnuts? Swap in almonds or pecans. Hate lemon? Orange zest works beautifully, too.
• Make Them Last: Store your biscotti in an airtight container, and they’ll stay fresh for weeks. 
• Gift-Worthy: Wrap a few biscotti in a clear bag, tie it with a ribbon, and gift away.

Making biscotti might feel a bit like committing to a weekend project, but I promise it’s not that intense. These Lemon Walnut Biscotti are crisp, zesty, and just sweet enough to remind you why homemade always wins. Plus, there’s something deeply satisfying about pulling off a recipe that looks and tastes this good.

Now you can channel your inner Italian nonna and make these yourself. Just don’t forget to snap a photo before the biscotti disappear so you can tag me on Instagram.

Here’s your printable – 

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Yield: 12 Biscotti

Lemon Walnut Biscotti

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This lemony version of Biscotti is a breeze to make, and perfect for dipping in coffee.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

• ¾ cup granulated sugar
• ½ cup coconut oil, or butter
• 1 large egg
• 1 egg yolk
• 1 large lemon, zested and juiced - divided - 1 tbsp and 2 tsp juice, 1 tsp of zest and set the rest aside
• 1 tsp vanilla extract (or almond or lemon)
• 1 ½ cups all-purpose flour
• ½ cup walnut flour (almond flour will work, too)
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted walnuts, roughly chopped (or any nut you prefer)
• ½ cup confectioner's sugar

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl of a stand mixer, beat the coconut oil (or butter) and sugar together until they’re combined.
3. Add egg and egg yolk, 1 tbsp of lemon juice, 1 tsp of zest, vanilla extract and mix to combine.
4. In another bowl mix the flours, baking powder and salt, and with the mixer on low, gradually add the flour mixture to the wet mixture.
5. Fold in the walnuts.
6. Transfer the dough onto your prepared baking sheet and shape it into a flat, rectangular log about 12 inches long and 3-4 inches wide. Or, divide into two smaller loaves and freeze one for later.
7. Bake for 25-30 minutes or until the log is firm to the touch and just starting to turn golden. Let it cool on the baking sheet for about 10 minutes.
8. Using a serrated knife, slice the log into ½-inch-thick pieces. Angle the knife slightly for those classic biscotti shapes.
9. Arrange the slices cut side down on the baking sheet. Bake for another 10-12 minutes, flip them over, and bake for 10-12 minutes more.
10. While the biscotti cool, combine confectioner's sugar with 1-2 tsp lemon juice until you get the consistency you want.
11. Drizzle biscotti with glaze. Allow the glaze to harden before storing in an airtight container.

Notes

• Biscotti will keep up to two weeks in an airtight container.
• If you want to freeze for later, they'll do best if you freeze after the first bake. When you're ready, you can take them out of the freezer, thaw and finish baking as above.

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Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 82mgCarbohydrates: 21gFiber: 1gSugar: 10gProtein: 2g

The provided nutrition calculated may not always be accurate.

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