Christmas cookie galore 3 – Lemon Biscotti


Lemon Biscotti
(bi-scotti = twice baked)

35g butter
1 lemon, juice and zest 
3 whole eggs 
2 egg yolks
300g sugar 
15ml baking powder
430g cake wheat flour
130g pecans 
130g almonds 


  1. Preheat the oven to 150°C.
  2. Melt the butter in a small pan, then add the grated lemon zest and strained juice.
  3. Place the eggs, yolks and sugar in a mixing bowl and whip lightly to give just a little aeration.
  4. Sift in the baking powder and flour, then mix – 2 using a spatula.
  5. Add the chopped pecans and almonds, then the butter and lemon mixture and mix well.
  6. Divide the dough into 3 and shape into ciabatta-like loaves.
  7. Place on a baking sheet lined with greaseproof paper and cook for 40 minutes until light golden brown, taking care not to overcook or it will be very difficult to slice afterwards.
  8. Remove from the oven and leave to cool on a wire rack.
  9. At this point the biscotti loaves can be wrapped and frozen for up to 3 weeks; alternatively, freeze only 2 of the loaves and proceed with the remaining one.
  10. Heat the oven to 180°C. Thinly slice the loaf into 12 pieces.
  11. Place on a baking sheet and cook for 2-3 minutes or until golden brown. Remove from the oven and cool on a wire rack. Store in an airtight container until needed, kept for up to a week.