Home » Dessert » Cookies » Lemon Biscotti

Lemon Biscotti


5 from 1 vote
  Prep Time: 25 mins

Lemon biscotti is the ultimate companion to a cup of coffee or tea. This recipe results in a perfectly crunchy cookie packed with lemon flavor. The best part is they’re incredibly easy to make!

You only need a single bowl to whip up your dough, then the rest of the work happens in the oven. The trick to the trademark crunchy texture is that it gets baked twice! First, it’s baked as a loaf. Then the loaf simply gets sliced into biscotti and baked again.

This dessert is elegant, sophisticated, and bright. Its sweet, tangy notes make it a wonderful springtime dessert!

Several lemon biscotti stacked on each other.
Jump to:

Main Ingredients

Below are the key ingredients you’ll need to make this simple recipe:

  • Lemons: You’ll be using both the lemon juice and the zest for punchy citrusy flavor.
  • Almond extract: For delicate nuttiness.
  • All-purpose flour: For a perfect crunchy texture.
  • Confectioners’ sugar: For a silky-smooth sweet glaze.
  • Lemon juice powder: For a tart, citrusy glaze.
The ingredients to make biscotti on a table.

Instructions Overview

Lemon biscotti is an elegant dessert. It’s shockingly simple to make. You whip up the dough and bake it twice! Here is an overview of the steps involved.

You’ll start by beating together all the biscotti ingredients until you have a smooth dough. You’ll shape it into a log and place it onto a prepared baking sheet, lightly greased. Now it’s time for your first bake!

Once your cookie dough log is baked, you’ll let it rest for a few minutes and spritz it with some water. Then, you’ll use a serrated knife to cut the log into slices. Place the slices onto a baking sheet. Now for the second bake!

Once the cookies are golden brown, take them out and let them cool.

In the meantime, mix together your glaze ingredients and drizzle it over the biscotti, then serve with a freshly brewed espresso or your beverage of choice.

Many biscotti cookies scattered on a table.

Common Questions

How do you store lemon biscotti?

It can be stored in an airtight container at room temperature in your pantry or on your counter. They keep for up to 2 weeks, so you’ll have plenty of time to enjoy your tasty creations!

Can you freeze it?

There are three stages at which you can freeze lemon biscotti. First, you can freeze the dough before it’s baked. Shape it into a log on a parchment-lined baking sheet. Pop it in the freezer. Once frozen, remove the log off the baking sheet, wrap it tightly, and place it back in the freezer. It keeps for 3 months. Thaw on the counter, then bake as per the instructions!

Second, you could freeze the dough after the first bake. Simply slice to form your biscotti cookies and then freeze them on a baking sheet. Once frozen, you can transfer them to an airtight plastic food bag and keep them for up to 3 months. Bake them straight from frozen, extending the bake time by a couple of minutes.

Finally, you can also freeze fully baked lemon biscotti. Remove them from the plastic food bag and thaw them on the counter. Once they are fully thawed, transfer them to an airtight container. If you need to re-crisp them, heat them up in the oven for a few minutes to rejuvenate the crunchiness!

Can you make these ahead of time?

Yes, they can absolutely be made ahead of time! They keep for a couple of weeks in an airtight container in your pantry, so you could easily make these a few days or even a week in advance. You could also make your dough a day ahead of time. Keep it in the fridge covered in plastic wrap on a prepared baking sheet. Pop into the oven when you’re ready to bake.

What do you serve with them?

They are best paired with beverages for dunking! In Italy, they are typically served with vin santo after dinner! You can also enjoy them with coffee, tea, or milk. Serve with some fresh fruits as well if desired.

Several biscotti cookies in a mug.

Chopnotch Tips

  • The easiest way to grate the lemon rind is to do so before you slice it and juice it. That’s the best way to get the maximum amount of zest.
  • The dough may be a little sticky. Grease your hands lightly with some oil to prevent them from sticking to the dough as you shape it into a log.
  • To prevent crumbling, you want to wait 5 minutes before you slice your biscotti after the first bake. Spritz it with water and slice it with a serrated knife.
Lemon biscotti on a table.

Lemon biscotti are sophisticated, simple, and so delicious!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Lemon Biscotti

These elegant biscotti have a classic crunchy texture and bright citrus flavor. Dunk these in your beverage of choice for the ultimate spring dessert!

SCALE THIS RECIPE

Prep Time: 25 mins
Cook Time: 1 hr
Cooling Time: 30 mins
Total Time: 1 hr 55 mins
Servings: 24 cookies

Ingredients

For the biscotti:

  • ¾ teaspoon almond extract, or to taste
  • 2 cups all-purpose flour
  • 6 tablespoons butter, softened
  • 2 eggs, large
  • cup granulated sugar
  • 2 to 3 tablespoons freshly squeezed lemon juice, or to taste
  • ¼ teaspoon salt
  • 1 ½ teaspoons baking powder
  • grated rind of 1 medium lemon

For the glaze:

  • ½ cup confectioners' sugar
  • 2 teaspoons milk
  • 1 ½ teaspoons lemon juice powder
💡TIP: Save it on Pinterest so you can always come back when you need to! 👇

Instructions

  • Grease a baking sheet lightly.
  • Beat together grated rind of 1 lemon, ⅔ cup granulated sugar, 6 tablespoons butter, ¾ teaspoon almond extract, ¼ teaspoon salt, and 1 ½ teaspoons baking powder in a bowl until well-combined and creamy.
  • Next, beat in 2 eggs and 2 to 3 tablespoons lemon juice. Add in 2 cups flour and stir with mixer at low speed until you have a smooth dough.
  • Place dough onto a greased baking sheet and shape it into a log. Straighten it and smooth the sides.
  • Bake in a preheated oven at 350 F for 25 minutes. Take out from the oven and allow to cool for 20 to 25 minutes at room temperature. Reduce the temperature of the oven to 325 F.
  • Fill a spray bottle with water and spritz the log lightly, covering the top and all the sides.
  • After 5 minutes, cut the log into ½" slices crosswise using a serrated knife. Make sure to cut evenly perpendicular to the pan otherwise the biscotti will topple over during the second bake.
  • Set the biscotti on the prepared baking sheet and transfer to the oven. Bake until the edges start turning golden for 30 to 35 minutes. Once done, take out from the oven and cool on a rack.
  • Mix together all the glaze ingredients and drizzle over the biscotti.
For More Dessert RecipesFollow us @chopnotch

Notes

  • The easiest way to grate the lemon rind is to do so before you slice it and juice it. That’s the best way to get the maximum amount of zest.
  • The biscotti dough may be a little sticky. Grease your hands lightly with some oil to prevent them from sticking to the dough as you shape it into a log.
  • To prevent crumbling, you want to wait 5 minutes before you slice your biscotti after the first bake. Spritz it with water and slice it with a serrated knife.

Nutrition Facts

Calories: 101kcal (5%), Carbohydrates: 16g (5%), Protein: 2g (4%), Fat: 3g (5%), Saturated Fat: 2g (13%), Cholesterol: 21mg (7%), Sodium: 55mg (2%), Potassium: 41mg (1%), Fiber: 1g (4%), Sugar: 8g (9%), Vitamin A: 107IU (2%), Vitamin C: 1mg (1%), Calcium: 16mg (2%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
Italian
by:

Leave a Comment

Add a rating: