Lemon Almond Biscotti with Honey Glaze

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Crunchy twice-baked biscotti flavored with fresh lemon zest and toasted almonds, finished with a sweet honey glaze for a perfect tea-time treat. This Italian-inspired recipe, ready in about 65 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup softened unsalted butter
• 2 large eggs
• 2 tbsp finely grated lemon zest
• 1 tsp vanilla extract
• 3/4 cup chopped toasted almonds
• 2 tbsp honey
• 1 tbsp water

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt until combined.
2. Step 2: In a large bowl, beat 3/4 cup granulated sugar with 1/2 cup softened unsalted butter until light and fluffy, about 3 minutes.
3. Step 3: Add 2 large eggs, one at a time, beating well after each addition, then mix in 2 tbsp finely grated lemon zest and 1 tsp vanilla extract.
4. Step 4: Gradually add the flour mixture to the wet ingredients, mixing just until combined, then fold in 3/4 cup chopped toasted almonds.
5. Step 5: Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide, placing them on a parchment-lined baking sheet.
6. Step 6: Bake the logs for 25-30 minutes until lightly golden and firm to the touch. Remove from oven and let cool for 15 minutes.
7. Step 7: Reduce oven temperature to 325°F (165°C). Using a serrated knife, slice each log diagonally into 1/2-inch thick biscotti.
8. Step 8: Arrange slices cut side down on the baking sheet and bake for an additional 12-15 minutes until crisp and golden.
9. Step 9: While warm, whisk together 2 tbsp honey and 1 tbsp water, then brush the honey glaze over the biscotti for shine and sweetness.
10. Step 10: Cool completely on wire racks before serving or storing in an airtight container.