Lemon Thyme Biscotti

Lemon Thyme Biscotti | cookiemonstercooking.com

Fridays call for cookies! Because cookies are fun and the weekends are fun. So it makes perfect sense. They go together like two peas in a pod. Peanut butter and chocolate. Sweet potatoes and anything. Cheese and more cheese (okay, and some crackers). Brie and berries (I have a cheese problem). Wine and my favorite girlfriends. Wait, I’m getting off track.

But not really. Because this weekend in particular is going to be lots of fun. With all my girly friends. See how I circled back there?

Because it’s our first-ever Friendsgiving!! Weeee!

Someone should probably come rein me in a bit because my excitement is getting a little out of hand. In the form of I can’t concentrate on all the work I need to get done before this little shindig. I blame you Friendsgiving.

Lemon Thyme Biscotti | cookiemonstercooking.com

But not really. Tis the season to enjoy life, right?

Plus, I get to pull out all the fun Thanksgiving table settings, serving platters, napkin rings, the list goes on, that my mom gave me when my parents were cleaning out their house to get ready to move. My dad was planning to throw / give it all away. And I about had a heart-attack and snapped those babies right up. My husband wasn’t too happy with the trunk full of stuff we accumulated but hey. I’m totally using it, so it was totally worth it.

Andddd now back to the cookies. Or biscotti if we are getting technical.

Which are one of my favorite treats to make during the holidays. There are so many fun flavors to try and nothing beats sitting under a cozy blanket with some hot tea and a crunchy biscotti (or two) and dunking away. That way they soak up the liquid …. I love it.

This Thanksgiving-y spin has a touch of herbiness from the thyme and brightness from the lemon. Nothing overpowering, but just a little something to make it different.

Lemon Thyme Biscotti | cookiemonstercooking.com

So who wants to come over and have some coffee and biscotti with me? I’m clearly not getting anything done between now and Friendsgiving…

Lemon Thyme Biscotti
Prep time
Cook time
Total time
Yield: about 22 to 24 biscotti
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon minced fresh thyme
  • ⅔ cup granulated sugar
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 6 tablespoons unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 2 large eggs
  • coarse or sparkling sugar, for sprinkling
  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
  2. In a small bowl, whisk together the flour, baking powder, salt and fresh thyme. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Use your fingers to sort of massage the zest into the sugar. Add in the butter. Beat on medium speed until smooth and well combined. Add in the vanilla extract, almond extract and eggs. Beat on medium until combined (it may look slightly curdled). With the mixer on low, slowly add in the flour mixture, and mix until incorporated.
  4. Divide the dough in half and transfer to the prepared baking sheet. Using wet fingers, shape each half into a rectangle that is about 9 inches long, 3 inches wide and ½ inch thick, leaving several inches of space in between the two sections of dough. {I find it helpful to draw the rectangles on the parchment paper and then dump half the dough into each and use the lines to pat it into the correct shape.} With wet fingers, smooth out the top and sides of each rectangle. If desired, sprinkle the tops with coarse sugar.
  5. Bake for 25 minutes. Remove from the oven and let cool for 10 minutes.
  6. Meanwhile, reduce the oven temperature to 325ºF. After the 10 minutes is up, use a sharp knife to cut the dough crosswise into about ¾ inch thick slices. Balance the slices upright on the baking sheet.
  7. Return to the oven and bake for another 25 to 30 minutes, until the biscotti feel dry and are golden brown. They may feel a tiny bit moist in the centers, but will continue to dry out further as they cool down. Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Biscotti base adapted from King Arthur Flour.