Lemon Biscotti (Authentic Italian Recipe)
Updated Sep 16, 2025, Published Dec 12, 2023
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This Lemon Biscotti Recipe makes authentic Italian cookies with a crisp texture and vibrant lemon flavor and crispy texture. You won’t be able to stop with one! A light and bright cookie to enjoy any time of the year with your favorite hot beverage for dipping.
You will also love my classic Italian almond biscotti.
Quick Look at This Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes + 30 minutes for cooling
- Total Time: 1:35 hours
- Servings: 24 biscotti
- Dietary Info: Vegetarian, Nut-free, Gluten-Free option available
- Method: Oven
- Technique: Mixing and baking
- Flavor & Texture: Crisp and golden with a bright citrus flavor, a delicate crunch, and just the right touch of sweetness.
Why you’ll love this Italian favorite!
This is an authentic Italian Lemon Biscotti recipe with a white glaze that you will love. Biscotti are twice-baked cookies known for their crunchy texture and are perfect for dipping in your morning coffee or herbal tea.
Make a batch to add to your holiday cookie tray or keep in your cookie jar any time of the year, just like my lemon crinkle cookies. They make the perfect lemony treat. If you want more Italian cookie recipes, you might want to try these pizzelle cookies!
Made With Amore,
“Am a biscotti lover & made these as a gift to my neighbors for the holiday along with other flavors. OMG, these are outrageous! So simple, the scent that engulfed my home as they baked was divine! They are also beautiful! Love all things lemon, so these are definitely a keeper”
– Suzebeth
Simple Ingredients
Italian biscotti are easier to make than you might think and require a handful of basic ingredients!
- Fresh Lemon Juice: Provides a pronounced lemon flavor to the biscotti and the glaze drizzled on top. I recommend juice from real lemons! Love lemon? Try this lemon yogurt cake and lemon bars next!
- Lemon Zest: The outer peel of lemons is finely grated, providing a burst of citrus flavor and aroma. Use a microplane to grate it finely.
- Sugar: Granulated sugar sweetens the biscotti and contributes to its texture and structure, while powdered sugar is the base of the glaze, giving it a smoother texture.
- Pure Vanilla Extract: Adds a subtle background flavor and complexity to the biscotti and enhances the flavors of the simple lemon glaze.
- Unsalted Butter: Adds richness, tenderness, and a buttery flavor to the biscotti. Be sure to soften it in advance for easier mixing.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Nuts: Add 1/2 cup of chopped almonds or pistachios to the biscotti dough for a delightful crunch and nutty flavor. You can also sprinkle sliced or chopped nuts on top of the glaze for extra texture.
- Lemon-Poppy Seed: Add 2 tablespoons of poppy seeds to the biscotti dough for a delightful crunch and a slightly nutty flavor that pairs wonderfully with lemon.
- Other Lemon Flavor Pairings:
- Add 1-2 teaspoons of dried culinary-grade lavender for subtle floral notes.
- Add 1-2 teaspoons of anise seeds to the dough for a licorice-like flavor, like in my anginetti cookies.
- Add 1-2 teaspoons of ground cardamom to the dough for a warm and slightly spicy twist on the classic lemon flavor.
- Chocolate-Dipped Lemon Biscotti: After baking and cooling the biscotti, dip one end into melted white or dark chocolate for a decadent twist. Allow the chocolate to set before serving.
- Gluten-Free Lemon Biscotti: Use a gluten-free flour blend instead of all-purpose flour for those with gluten sensitivities.
How To Make Lemon Biscotti
Whip these delicious lemon biscotti quickly and make an extra batch to freeze for a rainy day. To get started, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and granulated sugar until light and fluffy in a large bowl or bowl of a stand mixer.
- Beat the eggs, one at a time, into the butter-sugar mixture. Stir in the fresh lemon juice, lemon zest, and pure vanilla extract.
- Sift the flour, baking powder, and salt into the bowl of the wet ingredient mixture.
- Mix gently with a rubber spatula until a soft dough forms. The dough will be slightly sticky.
- Shape each half into a log about 12 inches long and 2 inches wide on a lightly floured surface. Place the logs on the lined baking tray with some space between them.
- Bake the biscotti logs for about 25-30 minutes, or until they are lightly golden and firm to the touch. Remove the baked logs from the oven and let them cool on the baking sheet for about 10-15 minutes.
- Slice the logs into biscotti cookies, about 1/2 inch (1.3cm) thick. You can slice them on a slight diagonal for a traditional look. Arrange the sliced biscotti on the baking sheet.
- Reduce the oven temperature to 325°F. Bake the sliced lemon biscotti for 10-15 minutes or until golden brown and crisp. You can flip them halfway through the baking time for even browning.
- Whisk together the powdered sugar and fresh lemon juice.
- Drizzle the glaze over the fully cooled biscotti cookies. You can use a spoon or a pastry bag for precision. Let the glaze set for 15 -20 minutes. Serve and enjoy! These lemon biscotti are ideal for dipping into a warm cup of coffee or tea.
My Pro Tip
Recipe Tip
- Measure Correctly: Measure dry ingredients by spooning them into the cup and leveling them off to ensure the correct proportions of ingredients. Baking is a science, and precision matters.
- Room Temperature Ingredients: Allow ingredients like eggs and butter to come to room temperature before using them for more even mixing.
- Zest Properly: Only remove the outer, colored part of the peel (the zest) and avoid the bitter white pith underneath.
- Uniform Slicing: Aim for even slices to ensure even baking when slicing the biscotti logs. A sharp knife works best.
- Cool on a Rack: After the first bake, let the biscotti logs cool on a wire rack. This prevents moisture from building up underneath them.
- Glazing: For a neater appearance, place a piece of parchment paper under the cooling rack when glazing the biscotti to catch any drips.
Lemon Biscotti Recipe FAQs
To avoid overly hard biscotti, follow the recommended baking times in the recipe. Also, don’t overbake them during the second bake. If they still turn out too hard, dip them in coffee or tea to soften them slightly before eating.
After baking, allow the biscotti to cool completely before storing them. Rushing this step can lead to condensation in the storage container. Store biscotti in an airtight container in a cool, dry place with parchment or wax paper in between the layers. Do not refrigerate, as they can lose their crispness. When properly stored, your lemon biscotti should stay fresh for several weeks at room temperature.
If your biscotti lose their crunch over time, you can reheat them in a low-temperature oven to restore their texture.
Absolutely! This is great if you want to extend the shelf life. Place them in an airtight container or zip-top freezer bag, separating layers with parchment paper, and store in the freezer for 2-3 months. Thaw at room temperature before serving.
Serving Suggestions
Biscotti are perfect for sharing with friends and family, and they make lovely gifts when packaged in decorative containers or bags. They make the perfect sweet treat after any meal!
Add them to a dessert table for a bridal shower, baby shower, or afternoon tea. Pair them with other delicious desserts like this lemon olive oil cake and my cannoli dip.
Serve them for a lighter dessert after a meal of ricotta meatballs or penne pomodoro.
Dip in a cup of coffee, tea, or even an Italian hot chocolate.
More Italian Cookie Recipes
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Best Lemon Biscotti Recipe
Ingredients
For the Biscotti:
- 2 ¼ cups all-purpose flour, 280g
- 1 cup granulated sugar, 200g
- 1 teaspoon baking powder, 4.8g
- ¼ teaspoon salt, 1.4g
- Zest of 2 lemons
- 2 large eggs, at room temperature
- 2 tablespoons fresh lemon juice, 30ml
- ½ teaspoon pure vanilla extract or almond extract
- ½ cup softened unsalted butter, 115g
For the Glaze:
- 1 cup powdered sugar, 120g
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, or the bowl of a stand mixer, cream the softened butter and granulated sugar until light and fluffy (3 minutes).
- Add Eggs and Flavorings: Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the fresh lemon juice, lemon zest, and pure vanilla extract.
- Combine Wet and Dry Ingredients: With a mesh strainer, sift in the flour, baking powder, and salt over the bowl of the wet ingredient mixture. Mix gently with a rubber spatula until a soft dough forms. It will be slightly sticky.
- Shape the Dough: Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches (30cm) long and 2 inches (5cm) wide. Place the logs on the lined baking tray, leaving space between them.
- First Bake: Bake the biscotti logs in the preheated oven for about 25-30 minutes, or until they are lightly golden and firm to the touch.
- Cool: Remove the baked logs from the oven and let them cool on the baking sheet for about 10-15 minutes.
- Slice the Biscotti: Using a sharp knife, slice the logs into biscotti cookies, about 1/2 inch (1.3cm) thick. You can slice them on a slight diagonal for a traditional look.
- Second Bake: Reduce the oven temperature to 325 degrees F. Arrange the sliced biscotti cut-side on the baking sheet. Return them to the oven and bake for 10-15 minutes or until golden brown and crisp. You can flip them halfway through the baking time for even browning.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice.
- Glaze the Biscotti: Once the biscotti are cooled, drizzle the glaze over each biscotti cookie. You can use a spoon or a pastry bag for precision.
- Allow to Set: Let the glaze set for 15 -20 minutes.
- Serve: Serve them with a cup of coffee or herbal tea for a delightful treat. Enjoy!
Notes
- Spoon dry ingredients into the measuring cup, then level off to ensure the right amount of ingredients for baking success.
- Let butter and eggs sit out before mixing for smoother, even results.
- Grate only the colorful outer peel—avoid the bitter white pith.
- Cut the logs into uniform slices with a sharp knife for consistent baking.
- After the first bake, transfer logs to a wire rack to prevent sogginess.
- Place parchment under the rack to catch drips and keep your biscotti beautiful.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe and third time making them. The only thing I’m confused about is it says let biscotti cool on cookie sheets. Down in other comments it states after first bake let cool on wire rack. Which one is correct?
So happy you’ve made and loved multiple time! Honestly, either way works for cooling them, but the cooling rack is preferred.
Delicious!
I cheated a bit… I poured my dough into a piping bag and piped out a 1.5″ log and made mini biscotti. So lemony, so fresh, so delicious! Loved these… Might try adding toasted almonds or maybe some dried blueberries…Yum!
Thank you for sharing this recipe! xo
I love the idea of the mini biscotti- so cute. Yes, try all the variations!
Best recipe ever! If I want add in ingredients but no lemon flavor would I just omit zest and lemon juice? Anything needed to replace the juice? I like this recipe better than the basic biscotti one for some reason. Thanks for the help!!
You are welcome! It is a yummy one. Yes, just omit those and switch with vanilla or almond, if you like! Enjoy.
Baked another batch today. Omitted the lemon juice and zest and added a bit more vanilla. Made two logs: one with mini chocolate chips and the other with chopped dried cranberries and pistachios. They look wonderful. Will ice the chocolate chip with confectionery sugar and orange juice glaze and use white chocolate on the other! Thank you again for the wonderful recipe! Happy holidays ❄️
Love the cran and pistachio version. YUMMM! I love all the varieties you are trying. Happy holidays! 😋💙
Am a biscotti lover & made these as a gift to my neighbors for the holiday along with other flavors. OMG, these are outrageous! So simple, the scent that engulfed my home as they baked was divine! They are also beautiful! Love all things lemon, so these are definitely a keeper *
Yay! So happy these turned out delicious for you. We love them too!
Making them tonight. Sampled a few crumbs to taste. They are delicious. They took a little longer in the oven than the recipe calls for. My oven may be a little off.
Absolutely love this recipe. So easy and yummy. Thank for another spectacular recipe.
Yes! So happy you love this classic!
Another great recipe from Elena! These biscotti are delicious! I made them through the holiday for all my family and friends. 😋
The best for the holiday season! I love to make them in the spring too with that lemon flavor.
Thank you so much Elena for this wonderful lemon biscotti recipe. Your recipe makes is so easy to follow The lemon flavour comes shinning thru in every bite. I’ve had to make them twice already, my family loves them.
😋🤩🤩🤩
I love the brightness of the lemon, too! You are welcome!
I made these and they are delicious! I did find the dough to b a bit sticky to work with but did the best I could and they turned out great!
Yes, the dough is a little naturally sticky. Happy you loved them.
This is the most amazing recipe! So delicious and light! We absolutely love them and will be adding them to our cookie boxes this year! Thank you for sharing! 🩷
You are welcome!