Lemon Biscotti

Lemon Biscotti – Deliciously crunchy twice-baked biscotti that is infused with lemon, drizzled with a sweet lemon glaze, and perfectly shaped for dunking. The BEST easy lemon biscotti recipe!

Lemon Biscotti Recipe

“Biscotti” means twice-baked in English, and is an Italian cookie. They are oblong-shaped, dry, crunchy, and usually dunked in coffee or other hot beverages.

They are also very quick and easy to make, and incredibly versatile.

This biscotti recipe is packed full of lemon flavour, and is wonderfully tangy and sweet!

Looking for more lemon recipes? Check out my Homemade Lemon Curd, Easy Lemon Tart, and my Lemon Brownies.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Plain/all-purpose flour
• Baking powder
• Salt
• Unsalted butter: Melted.
• Light brown sugar
• Large eggs: You’ll need 2.
• Freshly-squeezed lemon juice: Using fresh lemon juice will result in the best flavour!
• Lemon extract: For more lemon flavour without the acidity.
• Lemon zest: From 1 whole lemon.
• Lemon glaze: A simple glaze made up of icing/powdered sugar and fresh lemon juice. Sweet and tangy, and a great addition to these biscotti.

How to make Lemon Biscotti

To make these biscotti, simply grab a medium mixing bowl and whisk together the flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, whisk together the melted butter and sugar until combined.

Add the eggs, lemon juice, lemon extract, vanilla, and zest, and mix until combined.

Add the dry ingredients and mix until combined.

Divide the dough in half and transfer to a large baking tray lined with parchment paper. Shape each half into a log about 18cm (7″) long, 9cm (3 1/2″) wide, and 2cm (3/4″) thick.

TIP: The dough will be very sticky. Lightly wet your hands to help with shaping the dough.

Refrigerate for 15 – 20 minutes.

Bake for 25 – 30 minutes or until golden brown, then allow to cool on the baking tray for 25 – 30 minutes.

Use a sharp serrated knife to cut the log into 2cm (3/4″) thick slices. Place the slices, cut sides down, on the lined baking tray.

Bake for 40 minutes, turning them over halfway through. Allow to cool completely on the baking tray.

In a small bowl, whisk together the icing sugar and lemon juice.

Drizzle the glaze onto the biscotti and garnish with lemon zest. Allow the glaze to set.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Lemon Biscotti are:

• so quick and easy to make
• deliciously crunchy
• packed full of lemon flavour
• topped with a sweet and tangy glaze

How long will these lemon biscotti last? Biscotti stays fresh, kept in an airtight container, at room temperature for up to 1 – 2 weeks.

Can I freeze these biscotti? Yes, they also freeze well for up to 3 months. Thaw at room temperature.

The dough also freezes well for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before shaping.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these cookies next!

• Lemon Shortbread Cookies
• Lemon Crinkle Cookies
• Chocolate Orange Brownie Cookies
• Iced Orange Cookies

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