Lemon Biscotti
Lemon Biscotti are crisp, twice-baked Italian cookies bursting with bright lemon zest and subtle sweetness. Perfect for dunking in coffee or tea, these refreshing citrus cookies offer a satisfying crunch and can be enhanced with an optional tangy lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes (two bakes)
- Total Time: 1 hour 15 minutes
- Yield: About 24 biscotti
- Category: Dessert, Cookie, Italian
- Method: Baking, twice-baking
- Cuisine: Italian, Baking
- Diet: Vegetarian
Ingredients
For the Biscotti:
4 tbsp butter, softened (salted or unsalted)
¾ cup granulated sugar
3 eggs
Zest of 2 lemons
2 cups all-purpose flour (plus more for shaping)
⅛ tsp salt (omit if using salted butter)
1 tsp baking powder
For the Glaze (optional):
1 cup powdered sugar
Juice of 1 lemon
Instructions
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Preheat oven to 350°F (175°C). Line baking sheet with parchment.
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Cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then mix in lemon zest.
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Whisk flour, salt, and baking powder; gradually add to wet ingredients until dough forms.
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Shape dough into a 12-inch long, 2–3 inch wide log on baking sheet.
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Bake 25–30 minutes until firm and golden. Cool 10 minutes.
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Reduce oven to 325°F (165°C).
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Slice log diagonally into ½-inch thick pieces; place cut side down on baking sheet.
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Bake 10–15 minutes per side until dry and crisp. Cool completely.
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Optional: whisk powdered sugar and lemon juice; drizzle over cooled biscotti and set.
Notes
Add chopped almonds for almond lemon biscotti.
Stir in poppy seeds for lemon poppy seed variety.
Use orange zest instead of lemon for a citrus twist.
Drizzle with melted dark chocolate instead of lemon glaze.
Gluten-free flour blends work as substitutes.
Flax or chia eggs can replace eggs if needed.
Find it online: https://justsosavory.com/lemon-biscotti/
