This Italian Lemon Biscotti recipe is is full of fresh, zesty lemon flavor and the biscotti are drizzled with a tangy, simple lemon glaze. It’s seriously AMAZING! They’re perfect for dipping in coffee and baking during the holiday season. This crunchy lemon biscotti is perfect for lemon lovers who also love lemon cookies.
These twice-baked cookies are perfect for pairing with a hot cup of coffee or your afternoon tea, and the tangy lemon glaze adds a bright, zesty touch that takes them to the next level. Best of all, this easy lemon biscotti recipe is surprisingly simple, even for beginners.
Also, they’re perfect for brunches, spring and summer wedding and baby showers. They’re a great addition to any cookie tray. The great thing is that this type of Italian cookie is one that will be loved by all.
Follow this simple recipe to bake a batch of lemon biscotti that will make you feel as though you’re sitting in an Italian café in beautiful southern Italy, which is where my parents were born. Lemons are plentiful on the Amalfi coast and that’s where they make the best homemade Limoncello.
Italian cookies are such a delight. I have some really good Italian cookie recipes on this website. Try my Italian Anise Cookies and Chocolate-dipped Amaretto Biscotti too.
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What does “biscotti” mean?
The word “biscotti” means “cookies” in the Italian language and is used generally to describe any cookies. The word biscotto is singular for cookie.
How to pronounce biscotti
Also, the “o” in biscotti is a long o not a short o as Americans use it and “i” is pronounced “as a long “e”. Therefore, the correct way to say biscotti is “beescottee”, not “buhskaatee.”
Ingredients
*The printable, full recipe is in the recipe card below.
Biscotti Dough
- all-purpose flour
- baking powder
- teaspoon salt
- granulated sugar
- softened salted butter
- eggs
- fresh lemon juice
- zest of 2 lemons, divided
- vanilla extract
- roasted almonds (optional)
Lemon Glaze Ingredients
- powdered sugar
- salted softened butter
- freshly squeezed lemon juice
- lemon zest (for garnish)
Instructions
Prepare the biscotti dough
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition.
- Mix in 1/2 tbsp of the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Scrape the bottom and sides of the bowl with a rubber spatula.
- Optional: Refrigerate the biscotti dough for one hour so the dough is easier to handle.
Shape and do the first bake
- Divide the dough in half and shape each portion into a log about 6 inches long and 4 inches wide for the first bake. Place the logs on a prepared baking sheet (with parchment paper or silicone mats) leaving about 1 1/2 inches of space between them.
- Bake in the preheated oven for 25–30 minutes, or until the logs are lightly golden.
- Remove from the oven and let the logs cool for about 30 minutes.
Slice for second bake
- Using a sharp butcher’s knife or serrated knife, slice the logs into 1/2-inch thick slices.
- Place the slices back onto the prepared baking sheet, cut side up. Bake for an additional 8–10 minutes on each side, or until the biscotti are golden and crispy.
- Let the biscotti cool to room temperature on a wire rack.
Step 4: Make the lemon glaze
- While the biscotti are cooling, in a small bowl, whisk together the powdered sugar, 1 tsp of lemon zest, and lemon juice until smooth. Adjust the consistency by adding more sugar or juice as needed.
2. Drizzle the glaze over the cooled biscotti and sprinkle with remaining lemon zest for a final touch.
Storage
Store them in an airtight container for up to two weeks—they stay wonderfully crunchy!
Substitutions
Although I don’t recommend substituting the fresh lemon juice with lemon extract, it can be done. Use two teaspoons of lemon extract for the biscotti dough and 1/4 tsp for the glaze in place of the lemon juice and lemon zest.
Serving Suggestions
- These biscotti are delightful when paired with your morning coffee, espresso or your favorite herbal tea.
- Wrap them up in a clear bag with a ribbon for a thoughtful homemade gift especially for holiday gift giving or wedding and baby shower favors.
With their crisp texture, bright lemon flavor, and irresistible glaze, these Italian lemon biscotti are sure to become a family favorite. Whether you’re baking for a special occasion, the holidays or simply treating yourself, this easy homemade recipe renders a sweet slice of Italian tradition in every bite.
Italian Lemon Biscotti Recipe
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice (one lemon should provide enough juice)
- 1 tbsp lemon zest (a.k.a. grated yellow part only of lemon peel of 1 lemon)
- 3 large eggs
- 1/2 cup whole, unsalted roasted almonds
Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp salted butter, softened
- 2 tbsp fresh lemon juice (one lemon should provide enough juice)
- 1 tsp lemon zest (additional for garnish if desired)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper
- Then, in a medium bowl, whisk together the flour (2 1/4 cups), baking powder (1 tsp), and salt (3/4 tsp) and set aside.
- Next, in a large bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl and mix.
- Then, mix in 1 1/2 tbsp of the lemon zest, lemon juice (2 tbsp), and vanilla extract (1 tsp.)
- Next, gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Scrape the sides of the bowl and mix. Optional: Refrigerate the biscotti dough for one hour so the dough is easier to handle.
Shape and do the first bake
- Divide the dough in half and shape each portion into a log about 6 inches long and 4 inches wide for the first bake. Place the logs on a prepared baking sheet (with parchment paper or silicone mats) leaving about 1 1/2 inches of space between them.
- Bake in the preheated (375F) oven for 25–30 minutes, or until the logs are lightly golden. Remove from the oven and let the logs cool for about 30 minutes.
Slice for second bake
- Next, with a large serrated knife, cut the logs into 1/2 inch wide pieces. Place the pieces flat on prepared baking sheets (you can use the same parchment paper or silicone sheets.) Bake 8 min.
- Then, using tongs, gently flip the biscotti over and bake another 8-10 min or until lightly browned. Cool completely.
Make the Lemon Glaze
- While the biscotti are cooling, in a small bowl, whisk together the powdered sugar, butter, lemon zest, and lemon juice until smooth. Adjust the consistency by adding more sugar or juice as needed.
- Drizzle the glaze over the cooled biscotti and sprinkle with remaining lemon zest for a finishing touch, if desired.
Notes
Did You Make This Recipe?
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Categories:
Christmas, cookies, Desserts, Holidays/Seasonal, Italian Cookies, Italian Desserts, Italian Recipes,
Hi Fran. Add the butter in with the remaining ingredients.
Just a question about the glaze. You listed butter as an ingredient for it but it is not listed in the instructions about how to make the glaze.
Hi Roger. Sorry the zest was ambiguous. There is one tablespoon of lemon zest needed for the dough and one teaspoon of lemon zest needed for the lemon glaze. Any additional zest that is leftover, you may use for garnish as shown in my pictures. Two lemons should provide enough juice and zest for this recipe. I’ve updated the recipe card and body of the post. Let me know if you still have questions and thanks for respectfully bringing it to my attention.
I don’t understand why the dough ingredients had the lemon zest divided. The zest for the glaze is already a separate itemized ingredient so it’s not for the glaze, correct?