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Whole-Wheat Lemon Biscotti

Recipe Summary

Yield: Makes 40

Ingredients

Ingredient Checklist

1 3/4 cups all-purpose flour, plus more for surface

1 1/2 cups whole-wheat flour

1 1/2 teaspoons baking powder

4 ounces (1 stick) unsalted butter, softened

1 1/4 cups sugar

1/3 cup honey

1 tablespoon finely grated lemon zest

3/4 teaspoon sea salt

3 large eggs

1 tablespoon pure vanilla extract

1 tablespoon pure almond extract

1 cup whole almonds

Gallery

Whole-Wheat Lemon Biscotti

Recipe Summary

Yield: Makes 40

Whole-Wheat Lemon Biscotti

Whole-Wheat Lemon Biscotti

Whole-Wheat Lemon Biscotti

Recipe Summary

Yield: Makes 40

Recipe Summary

Yield: Makes 40

Yield: Makes 40

Makes 40

Ingredients

Ingredients

  • 1 3/4 cups all-purpose flour, plus more for surface
  • 1 1/2 cups whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 4 ounces (1 stick) unsalted butter, softened
  • 1 1/4 cups sugar
  • 1/3 cup honey
  • 1 tablespoon finely grated lemon zest
  • 3/4 teaspoon sea salt
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pure almond extract
  • 1 cup whole almonds

Directions

Combine flours and baking powder. Beat butter, sugar, honey, lemon zest, and salt with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla and almond extracts. Working in batches, add flour mixture to butter mixture, scraping down sides of bowl after each addition. Fold in almonds with a rubber spatula. Wrap dough in plastic. Refrigerate until firm, about 1 hour.

Transfer dough to a floured surface. Divide dough in half, and roll each half into a 2-by-15-inch log. Transfer to a parchment-lined baking sheet, spacing about 6 inches apart. Refrigerate until firm, about 30 minutes.

Preheat oven to 325 degrees. Transfer baking sheet to oven. Bake until logs are slightly firm and pale golden, about 35 minutes. Remove logs from oven, and reduce heat to 300 degrees. Let logs stand until cool enough to handle. Transfer to a cutting board. Cut logs on the bias into 1/2-inch-thick slices, returning to baking sheet, flat side down, as you work. Bake until golden, 35 to 40 minutes more. Let cool on sheet. (Biscotti can be stored at room temperature for up to 1 week.)

Reviews (3)

Add Rating & Review

26 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  11

2 star values:

                                  3

1 star values:

                                  2

Reviews (3)

Add Rating & Review

26 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  11

2 star values:

                                  3

1 star values:

                                  2

Add Rating & Review

26 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  11

2 star values:

                                  3

1 star values:

                                  2

26 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  11

2 star values:

                                  3

1 star values:

                                  2

26 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  11

2 star values:

                                  3

1 star values:

                                  2
  • 5 star values:
  • 4
  • 4 star values:
  • 6
  • 3 star values:
  • 11
  • 2 star values:
  • 3
  • 1 star values:
  • 2

Martha Stewart Member

Rating: Unrated

07/28/2012

                Followed this recipe 100% but the dough is really flat. Wonder if it's because the temperature too low, since in other biscotti recipe, I see 380 degrees instead 325 degrees for the first time baking.

Martha Stewart Member

Rating: Unrated

12/19/2010

                Very Yummy! You will need a very sharp, thin, serrated knife to get them to the recommended 1/2" thick. I used a bread knife and ended up with 1" thick biscotti. Nevertheless, they were very tasty and perfect for a brunch, afternoon tea or snack.

Martha Stewart Member

Rating: Unrated

02/21/2010

                These came out great. They are sweet because of honey. Lemon and almond flavors go great together

Martha Stewart Member

Rating: Unrated

07/28/2012

                Followed this recipe 100% but the dough is really flat. Wonder if it's because the temperature too low, since in other biscotti recipe, I see 380 degrees instead 325 degrees for the first time baking.

Rating: Unrated

Rating: Unrated

12/19/2010

                Very Yummy! You will need a very sharp, thin, serrated knife to get them to the recommended 1/2" thick. I used a bread knife and ended up with 1" thick biscotti. Nevertheless, they were very tasty and perfect for a brunch, afternoon tea or snack.

Rating: Unrated

02/21/2010

                These came out great. They are sweet because of honey. Lemon and almond flavors go great together

All Reviews for Whole-Wheat Lemon Biscotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Whole-Wheat Lemon Biscotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest