Lemon cardamom cookies! These biscotti are such a fun cookie! These aren't your average cookies; they're the epitome of dunking perfection. Bursting with the tangy zest of lemon and a subtle hint of aromatic cardamom, each bite delivers delicious flavors and textures.
"Biscotti" is an Italian word that translates to "twice-cooked" or "twice-baked" in English. It refers to a type of Italian cookie or biscuit that is first baked in a loaf, then sliced and baked again to achieve a dry and crunchy texture. This double baking process gives biscotti their characteristic crispness, making them perfect for dunking into coffee, tea, or dessert wine. Love lemon? Check out my no bake lemon curd cheesecake and lemon curd muffins!
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Why you'll love this recipe
- Irresistible Crunch: These cardamom lemon cookies offer a crunch in every bite. The double baking process creates a satisfying texture that's both crispy and sturdy, making them perfect for dunking. Orange chocolate shortbread have an amazing crunch too.
- Lemon and Cardamom Flavor: The blend of tangy lemon zest and aromatic cardamom spice creates a flavor profile that's both refreshing and exotic. The bright citrus notes from the lemon zest pair beautifully with the warm, slightly floral essence of cardamom.
- Ease of Preparation: Despite their appeal, these are surprisingly simple to make. With just a handful of ingredients and straightforward instructions, even novice bakers can whip up a batch with ease just like my cardamom coffee cake and pistachio blondies!
Equipment
Microplane zester is a must when zesting a lemon properly for the lemon cardamom cookies. The fine blades get just the top of the lemon peel and not the white bitter pith underneath. It's a great kitchen tool to have for baking!
Ingredients
Cardamom cookies recipe ingredients needed:
- Lemon: The star of the show, lemon brings vibrant citrusy flavor to the best cardamom cookies. The zest of the lemon provides aromatic oils that infuse the dough with refreshing, tangy notes, enhancing its overall brightness and zestiness.
- Cardamom: This exotic spice adds a distinct and aromatic flavor to the biscotti. With its warm, slightly floral notes, cardamom complements the citrusy tang of the lemon zest.
- Eggs: Eggs serve as a binding agent in the biscotti dough, helping to hold the ingredients together and provide structure. Additionally, eggs contribute to the texture of the biscotti, yielding a tender crumb that contrasts beautifully with the crunchy exterior.
- Butter: Butter is essential for adding richness, flavor, and moisture to the biscotti dough. As the butter melts during baking, it coats the flour particles, resulting in a tender and crumbly texture.
See recipe card below for quantities.
Variations
Twists on lemon cardamom cookies!
- Nutty Twist: For a crunchy and nutty variation, try adding chopped walnuts or pistachios to the biscotti dough. Simply fold in your favorite nuts before shaping the dough into logs for baking. Toasting the nuts beforehand can enhance their nuttiness.
- Orange: Swap out the lemon zest for fresh orange zest. The bright citrus flavor of orange pairs beautifully with the warm spiciness of cardamom, offering a fun twist.
- Chocolate: Take your biscotti to the next level by dipping them in different types of chocolate. For a delicious pairing, dip the cooled biscotti in dark chocolate. My carrot cake truffles are dipped in chocolate too!
This cardamom cookies recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make lemon cardamom cookies!
Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place the lemon zest and granulated sugar in a medium bowl. Beat until the zest releases its oils, about 2 minutes.
Step 2. Add the butter, beat until combined, about 2 minutes.
Step 3. Mix in the eggs and vanilla, beat until combined, about 1 minute.
Step 4. Whisk together the flour, salt, and cardamom. Beat until a dough forms.
Step 5. Divide the dough in half. Create two rectangular logs, about 9.5 inches long and 2.5 inches wide. Bake for 25-30 minutes or until a toothpick comes out clean.
Step 6. Let the logs cool, Cut about 1 inch slices. Place on a rack cut side up. Bake again for 15-20 minutes or until desired crunchiness. Let cool before dipping in white chocolate.
Hint: Add a teaspoon or so of vegetable oil to the white chocolate before melting to creating a thinner consistency, perfect for dipping.
Pro tips
- Enhance Flavor with Sugar and Lemon Zest. Before mixing your ingredients, take a moment to rub the granulated sugar and freshly grated lemon zest together. This technique helps to release the natural oils from the lemon zest, intensifying its flavor and aroma. I do the same with zest for orange chocolate chip muffins.
- Opt for a Serrated Knife for Clean Cuts. When it comes time to slice your biscotti logs after their initial bake, reach for a serrated knife. It prevents the delicate log from crumbling or breaking apart as you cut.
- Thoroughly Bake for Perfect Texture. Unlike soft cookies, biscotti should be dry and crisp throughout, with no trace of moisture remaining. To achieve this, bake the sliced biscotti logs until they are completely dry and firm to the touch. Check out my cranberry and pistachio shortbread.
FAQ
What is cardamom?
Cardamom is versatile and can be used whole or ground, depending on the recipe. It's a key ingredient in many spice blends, such as garam masala and chai masala, and it adds depth and complexity to both sweet and savory dishes. From baked goods like cookies and cakes to curries, rice dishes, and even beverages.
Can you freeze lemon cookies?
Yes! I like to place in a freezer bag and then place in an airtight container. They will stay fresh for up to 2 months. Thaw at room temperature.
Can you substitute the cardamom?
The cardamom is the star, I highly recommend using it but you could use cinnamon or ginger if you like!
Storage
Room temperature
Store the cookies in an airtight container, like a cookie tin on the counter for up to one week.
Freezer
Store the cookies in a freezer bag or airtight container in the freezer for up to 2 months.
Related
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📖 Recipe
Lemon Cardamom Cookies
Equipment
- Microplane zester
- Measuring Spoons
- Measuring Cups
- Mixing bowls
- Parchment Paper
- Baking sheet
Ingredients
- ⅔ cup (152 grams) granulated sugar
- 3 large lemons zested
- 5 tablespoons (67 grams) unsalted butter room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups (286 grams) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon kosher salt
- 6 oz melted white chocolate (for dipping after baked) high quality, a bar is best chopped up
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the lemon zest and granulated sugar in a medium bowl. Beat until the zest releases its oils, about 2 minutes.
- Add the butter, beat until combined, about 2 minutes.
- Add the eggs and vanilla, beat until combined, about 1 minute.
- Whisk together the flour, baking powder, salt, and cardamom. Add to the bowl, mix until a dough forms.
- Divide the dough in half. Create two rectangular logs, about 9.5 inches long and 2.5 inches wide. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the logs cool, Cut about 1 inch slices( see photos in post for reference) Place on a rack cut side up. Bake again for 15-20 minutes or until desired crunchiness. Let cool before dipping in white chocolate.
- Dip the flat bottom in melted white chocolate, place on a parchment lined plate. Place in the refrigerator until set. Take out and enjoy!
Tony says
I had these and they are amazing!
Amanda says
Yay! Thank you 🙂
Min says
This is a dressed up biscotti. Enjoyable to eat and easy to make.
Amanda says
I love that! thank you!