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Citrus Nut Biscotti

Total Time

Prep: 30 min. Bake: 40 min. + cooling


about 3 dozen

I lived in Italy for over seven years and started every morning meal with biscotti. This version features walnuts and the refreshing flavors of lemon and orange.
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  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon each almond, rum and vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup chopped walnuts, toasted
  • 4 teaspoons grated lemon zest
  • 4 teaspoons grated orange zest


  1. In a large bowl, cream butter and sugar. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the walnuts, lemon zest and orange zest.
  2. Divide dough in half. On a greased baking sheet, shape each half into an 11x3-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown and firm to the touch.
  3. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10 minutes on each side. Remove to wire racks to cool. Store in an airtight container.

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