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5 from 5 votes

Lemon Biscotti

These lemon biscotti are Italian cookies filled with almonds and bright lemon flavor. They are baked twice for the perfect crunchy texture. Tart lemon glaze makes the perfect finishing touch!
Prep Time20 minutes
Cook Time50 minutes
Resting Time40 minutes
Course: Dessert
Cuisine: Italian
Servings: 40 biscotti
Calories: 71kcal
Author: Natalie

Ingredients

Lemon Biscotti

  • ½ cup unsalted butter room temperature
  • ½ cup light brown sugar packed
  • ¼ cup 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 all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup toasted almonds (optional) finely chopped

Lemon Glaze

  • ¾ cup powdered sugar
  • 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

  • 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

Almond extract: Substitute more vanilla extract in place of almond extract. 
Almonds: Instead of chopped almonds, use chopped pistachios, walnuts, pecans or hazelnuts. 
Lemon icing: Instead of lemon icing, top biscotti with melted white chocolate.
Storage: Store lemon biscotti in an airtight container at room temperature. for up to 3 weeks. Place parchment paper between each layer of biscotti. Freeze leftover lemon almond biscotti in for up to 3 months. Defrost biscotti in the fridge or at room temperature.

Nutrition

Serving: 1biscotti | Calories: 71kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 49mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 83IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.4mg