Best Lemon Biscotti Recipe
These authentic Italian Lemon Biscotti are crisp, golden, and bursting with fresh lemon flavor! Perfectly light and crunchy, they’re made for dunking in your favorite cup of coffee or tea. Whether you’re enjoying them as a mid-morning treat or sharing with friends, these biscotti bring a little sunshine to every bite.
Servings: 24 biscotti
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
Calories: 131kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 47mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
