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Italian Almond Amaretto Biscotti with Citrus Zest - Easy
By Beginnerbakes Editorial TeamPublished Apr 22, 2026 | Updated Jun 27, 2026
Italian
55 mins
beginner-friendlyeasystep-by-stepitalianno-fusspartysnackminimal-ingredientswinter-bakingamarettocitrus-zestalmond-biscotti
These beginner-friendly Italian biscotti are crisp, almond-studded, and bright with lemon or orange zest. The twice-baked method is broken into simple shaping, slicing, and second-bake cues so the cookies turn crunchy without feeling fussy.
Prep
15 min
Cook
40 min
Total
55 min
Servings
20
Difficulty
easy
Cuisine
Italian
Ingredients
Servings
20
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar (reduce to 1/3 cup for lower sugar option)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 2 teaspoons amaretto liqueur
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon zest (or orange zest)
- 3/4 cup sliced almonds (or substitute with toasted sunflower seeds for nut-free)
- Non-stick spray or parchment paper for baking
Instructions
-
Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper or lightly spray with non-stick spray.
-
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
-
In a separate bowl, beat eggs, then stir in amaretto liqueur and vanilla extract.
-
Pour wet ingredients into dry ingredients and gently mix with a wooden spoon or spatula until a sticky dough forms.
-
Fold in the citrus zest and sliced almonds (or sunflower seeds for nut-free). Mix until evenly distributed, avoiding overmixing to keep biscotti tender.
-
Lightly flour hands and shape dough into a 12-inch long, 2-inch wide log. Place on prepared baking sheet and gently flatten the top.
-
Bake for 25 minutes until the log is firm and beginning to turn golden.
-
Remove from oven and cool for 10 minutes before transferring the log to a cutting board.
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Use a sharp serrated knife to cut the log diagonally into 1/2-inch thick slices to form biscotti.
-
Place biscotti slices cut side down on baking sheet, spaced apart. Bake for another 10–15 minutes, flipping halfway, until crisp and golden.
-
Cool biscotti completely on a wire rack before serving or storing.
Tips
Equipment Needed
Use two mixing bowls, measuring spoons, a sturdy spatula, a zester, a parchment-lined baking sheet, and a wire cooling rack. A sharp serrated knife is the most important tool for cutting clean diagonal slices after the first bake.
Ingredient Prep Notes
Finely grate only the colorful outer peel of the lemon or orange so the biscotti taste bright, not bitter. If the dough feels sticky, flour your hands lightly before shaping the log instead of adding lots of extra flour to the bowl.
Oven Note
Preheat to 350 degrees F (175 degrees C) and bake the dough log on the center rack until it feels firm and lightly golden. Let it cool for 10 minutes before slicing, then return the slices cut side down and flip halfway through the second bake for even crispness.
Easy Upgrade Ideas
Dip one end of the cooled biscotti in melted dark chocolate for a simple bakery-style finish. You can also add a pinch of cinnamon or cardamom with the citrus zest for a warmer winter flavor without making the recipe harder.
Storage and Reheating
Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. Keep them dry and do not refrigerate, because fridge moisture can soften their crisp texture.
Freeze fully cooled biscotti for up to 2 months in a sealed freezer bag or container. To refresh, warm them in a 300 degrees F oven for a few minutes, then cool on a rack so they crisp again.
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