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Almond‑Lemon Biscotti with Toasted Macadamia

12 biscottis · 1.9 g net carbs

1.9g Net carbs 19.3g Fat 6.3g Protein 213.3 kcal

1.9g Net carbs · 19.3g Fat · 6.3g Protein · 213.3 kcal

Almond‑Lemon Biscotti with Toasted Macadamia

1.9 g net carbs  ·  1 hr 2 min  ·  hard

P 6.3 g  ·  F 19.3 g  ·  213.3 kcal

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1 hr 2 min
hard

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

12 servings  ·  prep 20 min  ·  cook 42 min  ·  total 1 hr 2 min  ·  difficulty hard

Twice-baked almond-lemon biscotti made with almond flour, macadamia nuts and lemon zest. The dough is formed into logs, baked until set, sliced on the bias, then baked again to dry and crisp the cut edges. A thin lemon glaze brushed on after cooling uses lemon juice and butter to add bright acidity and a glossy finish. Toasted macadamia pieces in the dough provide a rich, buttery crunch that contrasts with the crisp snap achieved by the second bake.

Ingredients

  • almond flour220 g
    Flour, Almond
  • swerve60 g
    Confectioners Zero Calorie Sweetener
  • egg2 each
    Egg, Whole, raw
  • butter, stick60 g
  • baking powder6 g
    Leavening agents, Baking powder, double-acting, sodium aluminum sulfate
  • salt3 g
    Salt, Table
  • vanilla extract5 g
  • lemon zest4 g
    Lemon peel, Raw
  • macadamia nuts60 g
  • lemon juice20 ml
    Lemon juice, Raw
  • butter, stick20 g

Equipment

  • baking sheet
  • wire rack

Method

  1. Preheat the oven to 160°C (325°F) and line a baking sheet with parchment or a nonstick surface.
  2. Toast macadamia nuts on the baking sheet until fragrant, then cool and coarsely chop.
  3. Cream the butter and swerve until smooth, then beat in the egg and vanilla extract until combined.
  4. Fold almond flour, baking powder, salt and lemon zest into the wet mixture until a pliable dough forms, then stir in the chopped macadamia nuts.
  5. Shape the dough into two tight logs on the prepared sheet, compressing the surface to remove air pockets.
  6. Bake at 160°C (325°F) until the logs are set and just beginning to color at the edges.
  7. Remove from the oven and let the logs cool briefly until they are firm enough to slice without collapsing.
  8. Slice the logs on the bias into even pieces and return the slices to the baking sheet, cut side up.
  9. Dry the slices in the oven at 140°C (285°F) until the cut faces are crisp and the biscotti have an even golden color.
  10. Cool the biscotti on a wire rack while preparing the glaze: melt the butter with lemon juice and a small amount of swerve until smooth.
  11. Brush the cooled biscotti with the lemon glaze for a light sheen and allow the glaze to set before serving.
Preheat the oven to 160°C (325°F) and line a baking sheet with parchment or a nonstick surface.

Tips

Pro tip

  • Coarsely chop macadamia nuts so they stay distinct in the dough and give uneven crunchy bites.
  • Work the dough with slightly warm hands to compress the log surface and reduce large cracks when slicing.
  • Slice the logs with a sharp serrated knife while slightly warm for cleaner edges and fewer crumbs.

Frequently asked questions

What can I use instead of almond flour?
Use finely ground macadamia nuts or flaxseed meal as alternatives. Macadamia flour yields a richer, oilier crumb and may require a slight reduction in added butter, while flaxseed meal absorbs more liquid and produces a denser, more fragile biscotti texture.
Can I use erythritol or stevia instead of swerve?
Yes. Erythritol will behave most like swerve in bulk and texture, while stevia is much sweeter by weight and should be used sparingly; using stevia can change perceived sweetness and the cooling sensation on the palate.
Why are my biscotti crumbly and falling apart?
Crumbly biscotti usually mean the dough was too dry or not compacted before the first bake. Press the dough firmly into tight logs, and if needed bind with an extra egg or a touch more butter before the first bake.
Why did the biscotti stay soft after the second bake?
Soft slices are often due to slices being too thick or the second bake time being too short. Slice thinner on the bias and return the pieces to the oven to dry until the cut faces feel crisp.
How should I store this, and can I freeze it?
Keep it in an airtight container. Anything containing a perishable ingredient — eggs, cream, cheese, or a custard or cream filling — goes in the refrigerator at 40°F (4°C) or below rather than being left out. It also freezes: wrap it well, and expect texture rather than safety to be what limits how long it keeps. These are USDA FoodKeeper general storage guidelines, not a measurement of this specific recipe.

Per biscotti

Primary macros

1.9g Net carbs 7% 70% 23%
Net carbs Fat Protein
1.9 gNet carbs
6.3 gProtein
19.3 gFat
2.1 gFiber
213.3Calories

Net carbs: 4.2 g total carbohydrate minus 2.1 g fiber minus 0.2 g sugar alcohols and allulose = 1.9 g.

46.6 g per biscotti

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Published 21 October 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.