Zesty Lemon Biscotti

These biscotti are perfect to serve with coffee after a meal, or eat them like Italians do with their morning espresso.


Preheat oven to 190 degrees Celsius. In a food processor, combine tofu, sugar, oil, zest, lemon juice and vanilla.

In a large bowl, whisk together the flours, baking soda, baking powder, almonds and salt.

Stir tofu mixture into flour mixture. On an oiled baking sheet, form dough into two 30 cm long logs. Bake for 25 minutes.

Remove from oven and cool for 15 minutes. Reduce oven to 150 degrees Celsius.

Slice logs into two centimetre slices and lay slices flat on ungreased baking sheets. Bake for 40 minutes, turning cookies once after 20 minutes. Additional cooking time may be added for an even crunchier cookie.

To make the icing, combine icing sugar and enough lemon juice to make a thick smooth paste. Dip cold biscotti into the icing and put in the fridge to set before serving. 



  • 180g silken tofu
  • 1 C castor sugar
  • 1/3 C extra light olive oil
  • Zest of 2 lemons
  • 3 Tbsp lemon juice
  • 1 tsp vanilla
  • 2 C all-purpose flour
  • 1 C semolina flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 C chopped almonds
  • 1/2 tsp salt


  • 1 C icing sugar
  • 2-3 Tbsp lemon juice