Lemon Biscotti – Crisp, twice-baked cookies bursting with fresh lemon flavor, perfect for dunking in coffee or tea.
Lemon Biscotti
I first fell for biscotti with a large container of cranberry white chocolate biscotti from the store. Whether I enjoyed them on the drive home or dunked them in a vanilla latte, they were an instant favorite. After experimenting more in my kitchen, I tried making biscotti myself and quickly fell in love with the process. These twice-baked cookies are easy to customize — from citrus to chocolate dips — and they keep well, making them a great make-ahead treat.
This version adds lemon zest and fresh lemon juice to a classic biscotti base for a bright, citrus-forward flavor. They bake into crisp, golden loaves that are sliced and baked again to achieve the traditional crunchy texture that’s ideal for dunking.
Common Questions About Lemon Biscotti
What is lemon biscotti?
Lemon biscotti are twice-baked Italian cookies (similar to cantucci) flavored with lemon. They’re dry and crunchy, and often served with coffee or dipped in white chocolate for an added treat.
Why are biscotti hard?
Biscotti become crisp because they are baked twice: first as a loaf and then sliced and baked again. That second bake dries the slices, producing the characteristic crunch.
Can I dip lemon biscotti in white chocolate?
Yes. White chocolate complements the lemon flavor nicely. Dip cooled biscotti halfway and let the chocolate set on parchment for a pretty, tasty finish.
What other kinds of biscotti can I make?
There are many variations to try. Popular options include classic almond biscotti, maple pecan, and pumpkin biscotti. Each adds a different mix of nuts, spices, or extracts to the basic dough.
How should I store biscotti?
Store biscotti in an airtight container at room temperature. Properly stored, they stay crisp for up to two weeks.
What pairs well with lemon biscotti?
Biscotti are classic dunkers for hot drinks. Try them with a vanilla latte, white chocolate mocha, almond latte, white hot chocolate, or a lavender honey latte for a delightful pairing.
Recipe: Lemon Biscotti
Lemon Biscotti
Lemon Biscotti – Crisp and delicious twice-baked biscotti filled with lemon flavor that’s perfect for dunking in a cup of coffee!
10 minutes
35 minutes
30 minutes
1 hour 15 minutes
Ingredients
- 4 tablespoons butter (softened)
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Using a stand or hand mixer, beat the butter, sugar, and lemon zest until slightly lightened, about 2 minutes.
- Add the eggs, vanilla, and lemon juice and mix until combined; the mixture may look curdled, which is fine.
- Stir in the all-purpose and almond flours with the baking powder until just combined, scraping the bowl but avoiding overmixing.
- Divide the dough in half and place each portion on a prepared baking sheet.
- With slightly wet hands, shape each portion into a 10″ long, 2.5″ wide, and 1/2″ thick loaf to prevent sticking.
- Bake until the edges are golden, about 20 minutes.
- Cool the loaves for about 10 minutes, then slice into 1/2″ thick pieces and place cut side up on the baking sheet.
- Bake the slices for another 15 minutes or until fully dried and crisp.
- Allow biscotti to cool completely, then store in an airtight container at room temperature for up to two weeks.
More Lemon Dessert Ideas
- Lemon Macarons
- Lemon Shortbread Cookies
- Lemon Madeleines
- Lemon Poppyseed Scones
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