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Italian Lemon Biscotti Recipe- authentic cookies with a crisp texture and vibrant lemon flavor- you can't stop with one! Delightful cookies to enjoy any time of the year. Follow this easy recipe to make delicious, gorgeous biscotti.
You will also love my Basic Cantucci (Italian Almond Biscotti).
Best Lemon Biscotti Recipe
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.
These show-stopper lemon biscotti are a great addition to your holiday cookie tray or keep in your cookie jar any time of the year. They make the perfect lemony treat.
Lemon desserts you will love: Lemon Yogurt Cake, Olive Oil Cake, and Lemon Bars.
If you want more cookie recipes, you might want to try these Pizzelle Cookies!
Jump to:
- Best Lemon Biscotti Recipe
- Simple Ingredients
- How To Make Italian Lemon Biscotti Recipe
- Substitutions
- Variations
- Equipment for Making Biscotti
- Storage
- Top Tips for Best Results
- FAQs
- More Italian Cookie Recipes
- What to Serve with Lemon Biscotti
- Best Lemon Biscotti Recipe (Italian)
Simple Ingredients
Italian biscotti are easier to make than you might think and require a handful of basic ingredients!
Biscotti Dough:
- All-Purpose Flour: This is the main dry ingredient used to make the biscotti dough.
- Granulated Sugar: Sweetens the biscotti and contributes to its texture and structure.
- Baking Powder: A leavening agent that helps the biscotti rise slightly and become light.
- Salt: Enhances the overall flavor of the biscotti by balancing the sweetness.
- Lemon Zest: The outer peel of lemons finely grated, providing a burst of citrus flavor and aroma.
- Large Eggs: Bind the ingredients together and add moisture to the dough.
- Fresh Lemon Juice: Provides a pronounced lemon flavor to the biscotti. I recommend juice from real lemons!
- Pure Vanilla Extract: Adds a subtle background flavor and complexity to the biscotti.
- Unsalted Butter (Softened): Adds richness, tenderness, and a buttery flavor to the biscotti.
Lemon Glaze:
- Powdered Sugar: The base of the glaze, provides sweetness and a smooth texture.
- Fresh Lemon Juice: Adds a tangy citrus flavor to the glaze, complementing the lemon biscotti.
- Pure Vanilla Extract: Enhances the overall flavor of the glaze with a hint of vanilla sweetness.
These ingredients combine to create a delightful batch of Italian Lemon Biscotti with a rich lemon flavor and a sweet, tangy lemon glaze. Enjoy them with your favorite beverage!
See the recipe card for quantities.
How To Make Italian Lemon Biscotti Recipe
Whip these delicious lemon biscotti quickly and make an extra batch of biscotti to freeze for a rainy day.
Make the Biscotti Dough
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.
Bake the Biscotti
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 ½ 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!
The cookies are wonderfully crisp and crunchy, making them ideal for dipping into a warm cup of coffee or tea.
Substitutions
Make the lemon biscotti gluten-free by swapping the All-Purpose Flour for a gluten-free flour blend if you have dietary restrictions.
Variations
Italian Lemon Biscotti is a versatile treat, and there are several ways to customize the recipe to suit your preferences. Here are some delicious variations to consider:
- Almond Lemon Biscotti:
- Add ½ cup of chopped almonds to the biscotti dough for a delightful crunch and nutty flavor. You can also sprinkle sliced almonds on top of the glaze for extra texture.
- Lemon-Poppy Seed Biscotti:
- Add 2 tablespoons of poppy seeds to the biscotti dough for a delightful crunch and a slightly nutty flavor that pairs wonderfully with lemon.
- Lemon Lavender Biscotti:
- Infuse the biscotti with a subtle floral note by adding 1-2 teaspoons of dried culinary lavender buds to the dough. Ensure the lavender is food-grade and pesticide-free.
- 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.
- Lemon-Anise Biscotti:
- Add 1-2 teaspoons of anise seeds to the dough for a licorice-like flavor that pairs well with lemon.
- Orange Lemon Biscotti:
- Combine the zest and juice of both lemons and oranges for a vibrant citrus flavor profile.
- Gluten-Free Lemon Biscotti:
- Use a gluten-free flour blend instead of all-purpose flour for those with gluten sensitivities.
- Vegan Lemon Biscotti:
- Replace the eggs with a suitable egg substitute like flaxseed or chia seed eggs, and use a dairy-free butter substitute for a vegan version.
- Lemon-Glazed Pistachio Biscotti:
- Fold in ½ cup of chopped pistachios into the dough and top with lemon glaze for a colorful and nutty variation.
- Lemon Cardamom Biscotti:
- Add 1-2 teaspoons of ground cardamom to the dough for a warm and slightly spicy twist on the classic lemon flavor.
These crunchy lemon biscotti with any of these variations are a lemon lovers delight!
Equipment for Making Biscotti
Storage
To store Italian Lemon Biscotti and keep them fresh, follow these guidelines:
- Cool Completely: Allow the baked biscotti to cool completely on a wire rack.
- Store in an Airtight Container: Place the cooled biscotti in an airtight container with a secure lid. This helps to keep moisture out and maintain their crispness.
- Layer with Parchment or Wax Paper: If you stack the biscotti in the container, separate the layers with parchment paper or wax paper to prevent them from sticking together or becoming soggy.
- Store in a Cool, Dry Place: Keep the airtight container in a cool, dry place, away from direct sunlight. A pantry or cupboard is ideal.
- Avoid Refrigeration: Refrigeration can introduce moisture to the biscotti, making them lose their crisp texture. It's best to store them at room temperature.
- Freezer Storage: To extend the shelf life, you can freeze biscotti. Please place them in an airtight container or zip-top freezer bag, separating layers with parchment paper. They can be stored in the freezer for 2-3 months. Thaw at room temperature before serving.
- Re-Crisping: If your biscotti lose their crispness over time, you can re-crisp them in a preheated 300°F (150°C) oven for a few minutes until they become crisp again. Be careful not to overbake and burn them.
Properly stored, Italian Lemon Biscotti should stay fresh for several weeks at room temperature. They make a great homemade gift for friends and family.
Top Tips for Best Results
Here are some top tips to ensure success when making Italian Lemon Biscotti:
- Precise Measuring: Use accurate measuring cups and spoons 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. Room-temperature ingredients combine more evenly.
- Zest Properly: When zesting lemons, only remove the outer, colored part of the peel (the zest), avoiding the bitter white pith underneath.
- Double Baking: The double baking process is essential for achieving the characteristic crunch of biscotti. Don't skip it.
- Uniform Slicing: Aim for uniform thickness 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.
- Variety of Flavors: Don't hesitate to experiment with different flavorings, nuts, or dried fruits to customize your biscotti.
- Glazing: For a neater appearance, place a piece of parchment paper under the cooling rack when glazing the biscotti to catch any drips.
- Don't Rush Cooling: Allow the biscotti to cool completely before storing them. Rushing this step can lead to condensation in the storage container.
- Storage Considerations: Store biscotti in an airtight container in a cool, dry place. Avoid refrigeration, as it can cause them to lose their crispness.
- Re-Crisping: If your biscotti lose their crunch over time, you can reheat them in a low-temperature oven to restore their texture.
Share and Enjoy! Biscotti are perfect for sharing with friends and family, and they make lovely gifts when packaged in decorative containers or bags.
FAQs
How do I prevent my biscotti from turning out too hard?
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.
Can I make biscotti gluten-free?
Yes, you can make gluten-free biscotti using a gluten-free flour blend instead of regular all-purpose flour. Ensure that all your other ingredients are also gluten-free.
Where do biscotti come from?
Biscotti, often called "cantucci" in Italy, originated in Tuscany, Italy. These twice-baked cookies were initially created in the Middle Ages and were favored by travelers due to their long shelf life. Biscotti means "twice-cooked" in Italian, referring to their unique baking process.
What does biscotti mean in Italian?
The name biscotti means twice (bis) cooked (cotti); the word "biscotti" is a generic term for cookies in Italian. This is a simple cookie dough anyone can make! These cookies define the essence of Italian baking, where simplicity and quality ingredients reign supreme.
More Italian Cookie Recipes
Looking for other recipes like this? Try these:
- Italian Butter Cookies Recipe (bakery style)
- BEST Italian Pignoli Cookies Recipe (pine nut)
- Italian Fig Cookies Recipe (Cucidati)
- Lemon Ricotta Cookies (Italian Recipe)
What to Serve with Lemon Biscotti
Lemon biscotti are the perfect sweet treat after any meal!
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- Easy Baked Chicken Thighs in Creamy Sauce Recipe
- Easy Creamy Roasted Cauliflower Soup Recipe
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Best Lemon Biscotti Recipe (Italian)
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5 from 5 reviews
Italian Lemon Biscotti Recipe- authentic Itlaian cookies with a crisp texture and vibrant lemon flavor- you can't stop with one! Delightful cookies to enjoy any time of the year. Follow this easy recipe to make delicious, gorgeous lemon biscotti.
- Total Time: 1 hour 5 min
- Yield: about 24 biscotti 1x
Ingredients
UnitsScale
For the Biscotti:
- 2 ¼ cups (280g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon (4.8 gr) baking powder
- ¼ teaspoon (1.4 gr) salt
- Zest of 2 lemons
- 2 large eggs, at room temperature
- 2 tablespoons (30 ml) fresh lemon juice
- ½ teaspoon pure vanilla extract or almond extract
- ½ cup (115g) softened unsalted butter
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
Equipment:
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. Cool: Remove the baked logs from the oven and let them cool on the baking sheet for about 10-15 minutes.
8. Slice the Biscotti: Using a sharp knife, slice the logs into biscotti cookies, about ½ inch (1.3cm) thick. You can slice them on a slight diagonal for a traditional look.
9. 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.
10. Prepare the Glaze: in a small bowl, whisk together the powdered sugar and fresh lemon juice.
11. 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.
12. Allow to Set: Let the glaze set for 15 -20 minutes.
13. Serve: Serve them with a cup of coffee or herbal tea for a delightful treat. Enjoy!
Notes
STORING
Cool Completely: Allow the baked biscotti to cool completely on a wire rack.
Store in an Airtight Container: Place the cooled biscotti in an airtight container with a secure lid. This helps to keep moisture out and maintain their crispness.
Layer with Parchment or Wax Paper: If you stack the biscotti in the container, separate the layers with parchment paper or wax paper to prevent them from sticking together or becoming soggy.
Store in a Cool, Dry Place: Keep the airtight container in a cool, dry place, away from direct sunlight. A pantry or cupboard is ideal.
Avoid Refrigeration: Refrigeration can introduce moisture to the biscotti, making them lose their crisp texture. It's best to store them at room temperature.
Freezer Storage: To extend the shelf life, you can freeze biscotti. Please place them in an airtight container or zip-top freezer bag, separating layers with parchment paper. They can be stored in the freezer for 2-3 months. Thaw at room temperature before serving.
- Author: Elena Davis
- Prep Time: 20 min
- Cook Time: 45 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian
