Almond and Lemon Cookies

Name: Almond and Lemon Cookies
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 25
Ingredients: Almond flour 2 cups; Lemon juice 4 ¾ tbsp; Marzipan ¾ cup; Powdered sugar 1 cup; Sugar 0.3 cup; Brown sugar 4 tbsp; Powdered sugar 2 cups; Egg whites 0.16 cup; Lemon juice ½

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 20 min
Makes: 25 pieces
Cost: Average
Note (plus 2 hours and 30 min of resting)

PRESENTATION

Recipe by
Frau Knam

Almond and lemon biscotti? Oh, they're such a delight! These classic Sicilian treats really, really stand out at any holiday gathering. Seriously, in Sicily, these goodies—known as 'biscotti mandorla e limone'—are a big deal around Christmas. It’s all about the island’s love for sweet almonds and tangy citrus. This is not just any homemade biscotti. Nope, the dough skips both eggs and gluten, leaning on marzipan and almond flour. So they’re kinda moist inside but with that crunchy finish. Really good stuff.

What sets this almond lemon biscotti apart? It's that strong hit of fresh lemon juice and zest. Seriously, it jumps out at you the second you crack open the tin. And look, folks in Sicily take it up a notch with a golden, crispy sugar glaze brushed on before baking. This glaze turns into a shiny, sweet shell—just perfect for dunking in tea or coffee. Which is great.

While many call this a lemon almond biscotti recipe, it's closely related to the paste di mandorla you’d find in Sicilian pastry shops—imagine soft almond sweets with a bright, lemony twist. The mix of almond flour and marzipan makes them way, way different from those super hard, twice-baked cookies you might know from other parts of Italy. Instead, you get a treat that's a little chewy on the inside, with a crunchy glaze that's sweet but not overwhelming.

For folks needing something gluten-free or egg-free, this is a winner that doesn’t feel like it’s missing anything. Around Christmas, these traditional Italian biscotti often pop up as gifts or on dessert tables. Plus, people love how the lemon's zesty aroma fills the kitchen. Out of all the Italian dessert recipes, this one really captures the spirit of Sicily—where almonds and lemons are kinda like a way of life. Whether you are sharing them as gifts or enjoying them yourself, these cookies always deliver a little taste of Sicilian sunshine.

Grab a handful, pour a mug of tea, and you’ll see why these homemade biscotti keep showing up year after year. For real, they bring warmth and flavor to any celebration. Their unique blend of sweetness and tang? It’s a standout on any dessert table.

INGREDIENTS

for about 25 cookies: Almond flour 2 cups (200 g); Lemon juice 4 ¾ tbsp (70 g); Marzipan ¾ cup (200 g); Powdered sugar 1 cup (120 g); Sugar 0.3 cup (70 g); Brown sugar 4 tbsp (50 g)

for the icing: Powdered sugar 2 cups (250 g); Egg whites 0.16 cup (40 g); Lemon juice ½

Preparation

How to prepare Almond and Lemon Cookies

To prepare the almond and lemon cookies, first cut the marzipan into cubes and place it in a bowl. Gradually add the lemon juice 1 and mix with your hands until dissolved 2. Then add the granulated sugar 3.

Add the brown sugar 4 and the powdered sugar 5. Continue mixing until you obtain a homogeneous cream 6.

Also add the almond flour 7 and knead with your hands until you obtain a homogeneous mixture 8. Form a dough ball and wrap it in plastic wrap 9.

Flatten it slightly 10 and refrigerate for about 30 minutes. In the meantime, prepare the glaze. Start beating the egg whites 11 and when they become foamy, add the powdered sugar in batches 12.

Continue to beat the mixture for about 10 minutes and finally add the juice of half a lemon 13. Mix for a few more moments 14 and set aside. Retrieve the almond dough and roll it out on a lightly floured surface with almond flour, using a rolling pin to achieve a thickness of 1/4 inch 15.

Add some glaze on top 16 and spread it to a thickness of 1/16 inch 17. Now shape the cookies. Use a 2 1/2-inch cookie cutter to remove a circle of dough, creating the inner shape of a crescent moon 18.

Now form the first crescent using the cookie cutter 19 and place it on a baking sheet lined with parchment paper 20. Continue forming the other crescents using the cookie cutter 21. Each time you reuse the cookie cutter, dip it in water, which you have in a small bowl nearby.

Arrange them gradually on the baking sheet and let them rest for 2 hours at room temperature 22. Then bake in a static oven at 284°F for 15-18 minutes. When they have a slightly amber color, take them out of the oven 23, let them cool, and serve 34.

Storage

Store the cookies for 3 days at room temperature under a glass dome.

The leftover glaze can be covered with plastic wrap and stored in the refrigerator.

For the translation of some texts, artificial intelligence tools may have been used.

Almond and Lemon Cookies

PRESENTATION

INGREDIENTS

How to prepare Almond and Lemon Cookies

Storage

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