These lemon biscotti are Italian cookies filled with almonds and bright lemon flavor. They are baked twice for the perfect crunchy texture. Enjoy as is or dunked in a tart lemon glaze!
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This lemon biscotti is crunchy, nutty and filled with lemon zest. They are topped with a simple lemon icing. Lemon lovers will love this easy lemon biscotti recipe!
I love biscotti for a morning or afternoon treat or light dessert. This recipe was inspired by my pumpkin biscotti recipe. Lemon brings a bright flavor that is perfect anytime of the year!
If you are looking for more lemon cookie recipes, try my lemon crinkle cookies, lemon sour cream cookies and lemon blueberry cookies.
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Why We Love This Recipe
- Almond and lemon biscotti is crunchy because it’s baked twice. It’s first baked in log shapes then sliced and baked again.
- You can make this lemon biscotti cookie recipe without any special equiptment.
- They pack up well and are great for sharing just like my lemon shortbread cookies and key lime cookies.
- These are a big hit with lemon lovers. Try my lemon lime bars for another citrus dessert!
- This recipe for lemon biscotti is super simple to make. No need to chill or scoop the dough.
Ingredients
Here are useful notes on some of the ingredients.
- Butter: Use room temperature butter.
- 2 eggs: Use 2 large room temperature eggs.
- Lemons: The cookies and icing are full of fresh lemon flavor. I recommend using fresh lemons for best flavor. If you love lemon, try my baked lemon donuts and chocolate and lemon cake.
- Almond extract: Almond extract brings out the nutty flavor of the almonds.
- Almonds: Almonds add extra flavor and crunch. I use raw, unsalted almonds. Chop nuts finely so that the biscotti are easier to slice. Feel free to leave out almonds to make them nut-free.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Instead of lemon, you can use orange or try my orange donuts.
- Salted butter can be subbed for unsalted butter. Reduce the salt by 1/4 teaspoon if you use salted butter.
- Swap in pecans, pistachios, walnuts, or hazelnuts for the almonds.
- Top lemon biscotti with melted chocolate instead of lemon glaze. White chocolate, semi-sweet or dark chocolate would all be delicious!
- Serve them with some homemade lemon curd!
Instructions
Step One: Mix the butter and sugar with an electric mixer until light and fluffy.
Step Two: With the mixer on low, add the eggs one at a time. Mix in the vanilla and almond extracts.
Step Three: Add the baking powder, salt and flour. Mix just until a dough forms. Stir in the almonds. If the dough is too sticky to shape into logs, refrigerate it for about 30 minutes.
Step Four: Form two loaves. Divide dough in half. Form into two rectangular shaped loaves about 12 by 2 inch each.
Step Five: Bake for 25 minutes at 350 Fahrenheit til lightly browned. Remove from oven and allow logs to cool then lightly spray with water. Wait 5 minutes before slicing.
Step Six: Use a serrated knife to slice biscotti into 1/2 inch thick slices.
Step Seven: Bake the slices. Reduce heat to 325 F. Lay biscotti on baking sheet cut side down and bake 20-25 minutes until cookies appear dry.
Step Eight: Mix the lemon juice, lemon zest and powdered sugar. Drizzle over biscotti or dip the biscotti in the glaze. Place biscotti on a rack and to let the glaze set.
Expert Tips
- Allow the biscotti to cool for around 20 minutes after the first bake, but don’t leave them too long. If you leave them too long, the dough will become hard and difficult to cut. If you cut them when they are hot the slices will crumble.
- Cut the biscotti with long, sharp serrated knife. Slice in a sawing motion.
- Turn biscotti over halfway through the second bake to make sure they bake evenly.
- Place a baking sheet or parchment paper under the rack to catch any drips of glaze.
Recipe FAQs
Biscotti are supposed to be hard and crispy. They are hard and dry because they are baked twice. They are perfect for dunking in coffee or tea!
Biscotti is delicious as is, especially with a drizzle of icing. It’s also delicious with a cup of tea or coffee. Biscotti is fun to dunk in coffee, too. It soaks up the coffee flavor and softens up at the same time.
Store lemon biscotti in an airtight container at room temperature. for up to 3 weeks. To freeze, place parchment paper between each layer of biscotti. Freeze for up to 3 months.
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Lemon Biscotti
Ingredients
Lemon Biscotti
- ½ cup (113 g) unsalted butter room temperature
- ½ cup (110 g) light brown sugar packed
- ¼ cup (50 g) granulated sugar
- 2 lemons, zested divided
- 1 tablespoon lemon juice
- ¾ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 2 large eggs room temperature
- 2 cups (250 g) all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (71 g) toasted almonds (optional) finely chopped
Lemon Glaze (Optional)
- ¾ cup (90 g) powdered sugar
- 1½ tablespoon lemon juice
- 1 teaspoon lemon zest for sprinkling over the glazed biscotti
Instructions
Lemon Biscotti
- Line a rimmed baking sheet with parchment paper.
- In the bowl of an electric mixer, beat the butter, sugars and the zest of 1 and a half lemons on medium til light and fluffy. (Save zest of the other half for zesting over the icing).
- With the mixer on low, add the eggs, lemon juice and vanilla and almond extracts.
- Add the baking powder, salt and flour. Mix just until a dough forms. Avoid overmixing. Stir in the chopped almonds. If you find the dough too sticky to shape into logs, cover the bowl with plastic wrap and refrigerate dough for about 30 minutes to make it easier to shape. Turn dough out onto a lightly floured countertop. Flour your hands and knead the dough briefly to make it easier to work with.
- Put half the dough onto your baking sheet lined with parchment paper. Lightly wet your hands and form into two rectangular shaped loaves about 11 or 12 by 2 inch each. Make sure to leave space between the two logs since they will spread when they bake.
- Bake at 350 Fahrenheit 20-25 minutes til lightly browned. Remove from oven and allow logs to cool on the baking sheet for Allow to cool for around 20 minutes. Transfer logs to a cutting board and lightly spray the tops and sides with a water bottle. Spray one time per section. Wait 5 minutes before slicing.
- Use a serrated knife to slice biscotti into 1/2 inch thick slices.
- Reduce heat to 325 F. Lay biscotti on baking sheet cut side down and bake 20-25 minutes until cookies appear dry. Carefully turn cookies over once halfway through baking. Transfer cookies to a cooling rack and allow to cool completely.
Lemon Glaze (Optional)
- Mix together the lemon juice, lemon zest and powdered sugar.
- Drizzle glaze over biscotti or dip an end or the tops or bottoms of the biscotti in the glaze. Place the dipped biscotti on a baking rack and allow glaze to set.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Addison
this was a really simple and delicous biscotti recipe. i love biscotti it is one of my favorite little treats. this biscotti recipe was great, the biscotii came out delicious. it is now my favorite way to make biscotti. if anyone wants good biscotti they should make this biscotti recipe. the biscotti was fantastic!
Natalie
Hi Addison, Thanks so much for making this recipe and for your comment. I’m so flattered this is your new favorite way to make biscotti! Hope you enjoy the rest of your weekend 🙂 Natalie