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Lemon Biscotti
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5 from 2 votes

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!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Cookies
Cuisine: Italian
Keyword: biscotti, cookies, lemon
Servings: 18 - 20 cookies
Calories: 147kcal
Author: Marsha

Ingredients

For the Biscotti

  • 2 ½ cups (312g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter melted
  • ¾ cup (150g) light brown sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • Zest of 1 lemon

For the Glaze

  • ½ cup (62g) icing/powdered sugar
  • 2 teaspoons fresh lemon juice

Instructions

  • Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with parchment paper or a silicone mat, and set aside.
  • Whisk together the flour, baking powder, and salt. Set aside.
  • In a separate large bowl, whisk together the butter and sugar until combined. Add the eggs, lemon juice, lemon extract, vanilla, and zest, and mix until smooth and combined.
  • Add the dry ingredients and mix until combined.
  • Divide the dough in half and transfer to the prepared baking tray. 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. Allow to cool on the baking tray for 25 - 30 minutes.
  • Lower the oven temperature to 140C/275F/Gas 1.
  • 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.

Notes

Biscotti stays fresh, kept in an airtight container, at room temperature for up to 1 - 2 weeks. 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.