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–+ servings
Lemon cardamom biscotti dipped in white chocolate on a white plate.

Lemon Cardamom Cookies

Amanda
Lemon Cardamom Cookies packed with lemon zest and hint of cardamom dipped in white chocolate. Crunchy goodness, perfect for your tea! The perfect edible gift!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 22 cookies

Equipment

  • Microplane zester
  • Measuring Spoons
  • Measuring Cups
  • Mixing bowls
  • Parchment Paper
  • Baking sheet

Ingredients
 

  • ⅔ cup (152 grams) granulated sugar
  • 4 large lemons, zested
  • 5 tablespoons (67 grams) unsalted butter room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1 and ½ teaspoons 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. Reduce the oven temperature to 325°F.
  • Let the logs cool, using a serrated knife 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!

Notes

Pro Tips
Zesting a lemon is quick and easy. Start by washing the lemon and selecting a microplane zester. Hold the lemon firmly and gently run the tool over the surface, being careful to only remove the outer yellow layer of zest, avoiding the bitter white pith.
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. The saw-like edge of a serrated knife grips the biscotti dough more effectively, preventing 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. This extra baking time ensures that the biscotti will slice cleanly and hold their shape.
Storage
Room temperature
Store the cookies in an airtight container, like a cookie tin on the counter for up to one week. Do not store them in the refrigerator.
Freezer
Store the cookies in a freezer bag or airtight container in the freezer for up to 2 months.
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