Lemon Tea Biscotti

Lemon Tea Biscotti
Makes:
3
dozen cookies
Prep Time:
30
minutes
Total Time:
70
minutes
based on 19 reviews
10

Dietary Considerations:

Low CalorieLow SodiumVegetarian
These Lemon Tea Biscotti are crunchy Italian cookies flavored with lemon, tea and vanilla. They go great with afternoon tea or after dinner coffee. Also great as a snack!

In this recipe:

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Ingredients:

  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons grated lemon peel
  • 1/4 cup NESTEA Unsweetened Instant 100% Tea
  • 2 tablespoons water
  • 3/4 cup chopped pecans

Directions:

PREHEAT oven to 350° F. Lightly grease two baking sheets.

COMBINE flour, baking powder and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and creamy. Beat in eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon peel.

COMBINE Nestea and water in small bowl; stir until tea is dissolved. Add to sugar mixture. Gradually stir in flour mixture and nuts. Shape dough into two 11 x 2-inch logs on each baking sheet; smooth sides with rubber spatula.

BAKE for 20 minutes or until wooden pick inserted in center of each log comes out clean. Slide logs onto cutting board and cut diagonally into 1/2-inch-thick slices. Return to baking sheets cut side down.

BAKE, turning biscotti over halfway through, for 20 to 25 minutes or until golden brown. Remove to wire racks to cool completely.


Reviews:

Review This Recipe

Lemon Tea Biscotti

 Star(s)

SHERRILL LONG from BURBANK, WA

I had never made biscotti before, and this recipe could not have turned out better. It is very easy to make and perfect with a cup of coffee or tea. I will definitely make it again!

Read More Reviews

Review This Recipe
  •  Star(s)

    Home Chef and Baker

    Denise Hernandez from

    This recipe is very easy to make because I did a recipe with my teacher nicole. It was called. I forgot the name of the recipe. But it was very delicious biscotti.

  •  Star(s)

    Unique taste

    Alice Maurey from BELLINGHAM, WA

    Living in the Seattle area, we are Biscotti fans. This recipe was an adventure in a new taste. We loved it!

  •  Star(s)

    So Yummy!

    TAMI LOCKWOOD from DALLAS, OR

    These are excellent biscotti. They were a hit at my brunch! My friend insisted that she have the recipe to serve at her garden party with white wine. I enjoy them with tea in the evening, while just relaxing!! Thanks Nestle!

  •  Star(s)

    Great Recipe

    Karen Shultz from KALAMAZOO, MI

    This was the best Biscotti I have ever tasted.

  •  Star(s)

    Lemon Tea Biscotti

    SHERRILL LONG from BURBANK, WA

    I had never made biscotti before, and this recipe could not have turned out better. It is very easy to make and perfect with a cup of coffee or tea. I will definitely make it again!

  •  Star(s)

    Lemon Tea Biscotti

    Shelli Shepherd from GRANVILLE, OH

    Tastes great. I added some chopped crystallized ginger for extra flavor - yum!

  •  Star(s)

    Biscotti

    dolores hallock from SOUTH AMBOY, NJ

    Lemon Biscotti was easy and delightful to eat with steaming cup of tea.

  •  Star(s)

    Lemon Tea Biscotti

    Arlene Pulner from DAWSONVILLE, GA

    I tried making these last night, adding about one tablespoon of wheat germ to the flour mixture. The recipe was easy to follow and the results were quite tasty! I will definitely make these again.

  •  Star(s)

    Messy!

    Jennie Amos from Fairmont, WV

    The biscotti was easy to make, but when the part of the recipe says to gently transfer to a cutting board -- look out! The biscotti isn't stable enough to transfer unless you baked it on a sheet where you can slide it off (I prefer jelly roll pans to sheets). I found it a lot simplier on the second biscotti to cut it with a pastry scraper right in the jelly roll pan). Taste was okay, not the greatest biscotti I have made.

  •  Star(s)

    Lemon Tea Biscotti

    Jane Evenson from MAPLE FALLS, WA

    This was awesome.Biscotti is my favorite and lemon was a refreshing change.

  •  Star(s)

    Subtle substitutions

    MK Amistadi from TUCSON, AZ

    I wanted to try this recipe last night, but didn't have the pecans -- but I had slivered almonds! Then I remembered the poppyseeds in the freezer. My husband loves the lemon-poppyseed combination, so I added 3 tablespoons. He declared them a success!

  •  Star(s)

    Great Gift Idea!

    Dianna Nadjkovic from OKLAHOMA CITY, OK

    I was surprised about the tea in this product. I thought it was a biscotti for TEA. It's tasty though, and has a unique flavor. It is going very well in the gift baskets I'm making for the holidays with tea bags and a nice mug. It freezes well also, by the way. Perfect to have on hand for the last minute gift you didn't know you'd need!

  •  Star(s)

    lemon biscotti

    Carine Nadel from LAGUNA HILLS, CA

    These were so great! I loved the taste that the tea and lemon gave them. And they were so different.

  •  Star(s)

    Biscotti To Go...

    Angela Bridge from OAKTON, VA

    No time for a cup of tea and biscotti? These delicious treats are on-the-go-friendly. The tea and lemon are already in the biscotti - now that's multi-tasking! After the second baking time, I immediately brushed them with a lemon glaze (confectioner's sugar, butter, milk, and lemon juice) for an extra kick of sweetness and lemon. This recipe will certainly be a 'keeper' in my family. Thanks for sharing it with us.

  •  Star(s)

    Lemon Tea Biscotti

    Andrea Perenishko from Monrovia, CA

    Excellent. I made a lemon drizzle and drizzled the cookies, which really made them even better.

  •  Star(s)

    biscotti addict

    kim maselbas from crystal lake, IL

    Absolutely loved this recipe. I did use sweetened tea and it still turned out great. Lovely flavor. Will definitely make lots more times.

  •  Star(s)

    Lemon Biscotti

    Angie Miller from Warner Robins, IN

    I have tried these and they are marvelous and so wonderful with coffee or tea. they didn't last long at my house. They are excellent, I have tried other biscotti recipes and my family likes this one best.

  •  Star(s)

    Absolutely fabulous!

    Mindy from

    This is a great variation on a theme!! Easily made, great taste and wonderful with cup of coffee or a glass of hot lemon tea!!

  •  Star(s)

    Lemon Tea Biscotti

    Patty-Jo Croft from Blaine, WA

    This was first time I had made biscotti before and it was very easy and best I had ever tasted!! Different flavor than others I had eaten-great gifts at the holidays in quart canning jars,too!!

Nutrition Facts

Serving Size: 1/3 of recipe

Servings Per Recipe:

  • Calories: 130
  • Calories from Fat: 70
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 85mg (4% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 1g (2% of DV)
  • Sugars: 6g
  • Protein: 2g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lemon Tea Biscotti

Ingredients

  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons grated lemon peel
  • 1/4 cup NESTEA Unsweetened Instant 100% Tea
  • 2 tablespoons water
  • 3/4 cup chopped pecans

 

Directions

PREHEAT oven to 350° F. Lightly grease two baking sheets.

COMBINE flour, baking powder and salt in medium bowl. Beat sugar and butter in large mixer bowl until light and creamy. Beat in eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon peel.

COMBINE Nestea and water in small bowl; stir until tea is dissolved. Add to sugar mixture. Gradually stir in flour mixture and nuts. Shape dough into two 11 x 2-inch logs on each baking sheet; smooth sides with rubber spatula.

BAKE for 20 minutes or until wooden pick inserted in center of each log comes out clean. Slide logs onto cutting board and cut diagonally into 1/2-inch-thick slices. Return to baking sheets cut side down.

BAKE, turning biscotti over halfway through, for 20 to 25 minutes or until golden brown. Remove to wire racks to cool completely.

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