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    Home » Recipes » Biscotti

    Lemon Biscotti

    By Wendy Sondov · Published: Feb 24, 2024 · Modified: Feb 24, 2024 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Lemon Biscotti are crunchy Italian cookies with bright lemon flavor. Enjoy them on their own or as a dunking cookie with tea, iced or hot.

    Lemon Biscotti, some decorated with yellow and white icing zigzags on top.

    Why you'll love this recipe

    • Biscotti are easy to make and are their long shelf life makes them perfect for gifting.
    • These lemon biscotti are crunchy but not hard. They are delicious for snacking.
    • The bright citrus flavor makes these an ideal cookie to enjoy with tea any time of year.

    There are more than 20 biscotti recipes on The Monday Box, from ultra chocolate biscotti to fig jam biscotti. There is even gorgeous biscotti that's marbled chocolate and peanut butter or vanilla and chocolate layers!

    Crunchy Lemon Biscotti are a great addition to the collection. The refreshing lemon flavor makes these biscotti a lovely warm weather treat as well as perfect for pairing with a hot cup of tea.

    You don’t have to add icing to the already lemony dough, but the extra flavor boost from in the sweet-tart icing will make lemon lovers super happy.

    Lemon Biscotti with a cup of tea.

    Ingredients

    Ingredients: butter, flour, lemons, large eggs, yellow coloring, confectioners' sugar, granulated sugar, salt, vanilla, baking powder.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Biscotti cookies

    Biscotti cookie instructions: combine dough ingredients, form log on baking sheet, bake, cool, slice, bake again.
    1. Combine the ingredients to form the biscotti dough.
    2. Use damp hands and a scraper or spatula, to shape the dough into a log on a parchment lined baking sheet. Smooth the top and sides with damp hands.
    3. Bake for 25 minutes, then cool on the pan before slicing. Stand the biscotti on the baking sheet.
    4. Return the biscotti to the oven for the second bake until dry and golden brown.

    Icing

    Icing instructions: combine ingredients, place half in bag, color remaining icing,  zigzag icing on biscotti.
    1. In a small bowl, mix the powdered sugar, lemon juice powder or extract, and water.
    2. Place half of the icing in a small ziplock bag.
    3. Color the other half of the icing yellow with a few drops of food coloring (or ½ teaspoon of natural food coloring powder). Place the yellow icing in a small ziplock bag.
    4. Line up the cooled biscotti on a wire rack. Use one color of icing at a time to zig zag the icing over the biscotti. Repeat with the second icing color.

    Storage

    Store in an airtight storage container at room temperature for 2-3 weeks.

    Biscotti with yellow and white icing on a serving plate decorated with images of lemons.

    Tips

    • This dough is sticky. Chilling the dough for several hours reduces the stickiness a bit, but not enough to be worth the extra time. To shape the sticky dough into the required log shape, use damp hands and/or a damp rubber spatula. Smooth the tops and sides of the dough log with wet hands.
    • After baking the log, use a serrated knife to cut the dough into individual biscotti. If the dough is crumbly, dampen the crust (top and sides) slightly to soften before cutting.
    • During the second time baking, be sure to bake until dry and firm. If, after the biscotti cool, you find that they are not dry and crunchy, return them to the oven to dry out further. Biscotti without icing can be returned to the oven, even weeks later, to bring back crunch that may be lost over time.
    • Lemon biscotti made with lemon extract instead of lemon zest and/or lemon juice, stay fresh and crunchy longer. Icing made with lemon juice/powder tends to get spotted after a few days. Use lemon extract instead of lemon juice/powder in the icing if you want the biscotti to look good longer.
    • For shipping in hot weather skip icing and send the biscotti plain or topped with large crystal decorating sugar before baking.

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    Variations

    Add-ins that pair well with the lemon dough. Fold  ½ cup – ¾ cup of any of these items into the dough before shaping.

    • White chocolate chips
    • Chopped or slivered almonds
    • Dried fruit bits (cranberry, cherry, blueberry)

    Serving plate of biscotti, showing zigzag icing stripes on top and others showing cut edge.

    More biscotti recipes

    Cinnamon Red Hot Biscotti gets it's beautiful color and spicy cinnamon flavor from Red Hots candy!

    Apple Cinnamon Biscotti tastes like the fall, but is delicious year round.

    Honey Cake Biscotti is a crunchy cookie with lots of cozy honey flavor.

    Pumpkin Cranberry Biscotti is a must have cookie for dunking in a cup of coffee.

    Cinnamon Maple Oat Biscotti is full of toasty flavors and crunch.

    Closeup of yellow and white striped icing on biscotti tops.

    More recipes for a lemon theme

    Send all sorts of lemon goodies in a Squeeze the Day care package with a lemon theme!

    Chewy, crunchy Lemon Bars are ideal for picnics and warm weather care packages.

    Italian Lemon Cookies are soft and cake-like with sugar coated crunch.

    Lemon Poppy Seed Cookies have lots of crunch and lots of flavor.

    Lemon and Lime Butter Cookie Rosettes are delicious melt-in-your-mouth cookies, with zesty lemon or lime flavor, that are piped to look like roses.

    Shrewsbury Biscuits are lovely lemon cookies from the UK,perfect for afternoon tea. They are pretty, tasty, and full of history.



     

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    Lemon Biscotti

    Lemon Biscotti

    This Italian Lemon Biscotti recipe makes light, crunchy cookies with a tangy lemon glaze, great for snacking or for dipping in a cup of hot tea.
    5 from 30 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 18
    Calories: 147kcal
    Author: Wendy Sondov
    Adapted From: KingArthurFlour.com

    Ingredients

    Biscotti

    • 6 tablespoons unsalted butter room temperature
    • ⅔ cup granulated sugar
    • ¼ teaspoon salt
    • 1 tablespoon grated lemon rind from 1 medium lemon
    • 1 teaspoon vanilla extract
    • 2 to 3 tablespoons fresh lemon juice or 2 teaspoons lemon extract
    • 1 ½ teaspoons baking powder
    • 2 large eggs
    • 2 cups all-purpose flour

    Lemon Glaze

    • 1 cup powdered sugar
    • 1-2 teaspoons lemon juice powder or ½ - 1 teaspoon lemon extract to taste
    • 2-3 teaspoons water
    • Yellow food coloring

    Instructions

    • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    • In the bowl of a stand mixer, cream the butter, sugar, salt, lemon rind or lemon extract, vanilla extract, and baking powder.
    • Beat in the lemon juice (if using) and eggs. The batter may look slightly curdled.
    • Mix in the flour until combined. The dough mixture will be sticky.
    • Scrape the biscotti dough onto the prepared baking sheet. Using damp hands and a scraper or spatula, shape the dough into a 13”x 3”log, about ¾" thick. With wet hands, smooth the top and sides.
    • For the first bake, bake for 25 minutes. Remove from the oven, and cool on the pan 10 - 25 minutes.
    • Reduce the oven to 325°F.
    • With a sharp serrated knife, cut the log crosswise into ½ inch slices. If the dough crumbles while cutting, dampen the crust lightly to make slicing easier.
    • Stand the biscotti on the prepared baking sheet. Return the baking sheet to the oven for the second bake for 30- 35 minutes, until very dry and beginning to turn golden brown around the edges.
    • Remove the biscotti from the oven, and transfer them to a wire rack to cool.
    • TO ICE:
    • In a small bowl, mix the powdered sugar, lemon juice powder or extract, and water.
    • Place half of the icing in a small ziplock bag.
    • Color the other half of the icing yellow with a few drops of food coloring (or ½ teaspoon of natural food coloring powder).
    • Place the yellow icing in a small ziplock bag.
    • Line up the completely cooled biscotti on a wire rack with wax paper under the rack to catch drips.
    • Use one color of icing at a time, to allow the first color of icing to begin to dry before using the second, so that the colors don’t blend together. Cut a small corner piece off the ziplock bag, and zig zag the icing over the biscotti. Repeat with the second icing color.
    • Dry completely (at least 2 hours) before storing.
    • Store in an airtight container at room temperature for 2-3 weeks.

    Notes

    • This dough is sticky. To shape into the required log shape, use damp-wet hands and/or a damp rubber spatula. Smooth the tops and sides of the dough log with wet hands.
    • After baking the log, use a sharp serrated knife to cut the dough into individual biscotti. If the dough is crumbly, dampen the crust (top and sides) slightly to soften.
    • During the second baking, be sure to bake until dry and firm. If, after the biscotti cool, you find that they are not dry, with a crunchy texture, return them to the oven to dry out further. Biscotti without icing can be returned to the oven, even weeks later, to bring back crunch that may be lost over time.
    • Lemon biscotti made with lemon extract instead of lemon zest and/or lemon juice, stay fresh and crunchy longer. Icing made with lemon juice/powder tends to get spotted after a few days. Use lemon extract instead of lemon juice/powder in the icing if you want the biscotti to look good longer.
    Packing tips
    • Do not add icing to the biscotti if mailing to or from a hot location.
    • Double wrap two or three biscotti in plastic wrap, cut sides together. Place bundles in an airtight container or ziplock bag.

    Nutrition

    Calories: 147kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 76mg | Potassium: 26mg | Fiber: 1g | Sugar: 14g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: April 29, 2018. Last Updated: February 24, 2024. Updated for additional information and better reader experience.

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    Reader Interactions

    Comments

    1. Nicole

      November 29, 2024 at 6:34 pm

      5 stars
      Made these and they are wonderful. My toddler and I had a blast making these and enjoying them.

      Reply
    2. Sandy Pochapin

      February 18, 2024 at 8:18 am

      5 stars
      Hi! I've been baking biscotti for many years and every year I try to find a new recipe. I usually make at least 4 or 5 different kinds and send them to family around the world, as well as giving them to lots of friends at home at the holidays.
      This year your lemon biscotti recipe was one of my "new ones" and it was a HUGE hit. I couldn't get my frosting to look anything like yours and I couldn't find yellow food coloring anywhere (I tried gel frosting in desperation) but the biscotti themselves were amazing. I can't wait to see what you do with the new reformatted version of the recipe. I am a fan for life...

      Reply
      • Wendy Sondov

        February 18, 2024 at 8:42 am

        We need to start our own biscotti fan club! I too love biscotti and think they are the BEST sharing cookie whether you are sharing locally or shipping far away. I'm so glad you enjoyed these lemon biscotti! Thank you for the very kind words. I use Americolor gel food coloring because I find that it changes the icing consistency less than a liquid coloring and Americolor gives you more intense color with very little of the gel. You can buy it at hobby supply stores, craft stores, and cake decorating stores. It's also available on Amazon (https://amzn.to/42QUuor). The icing should have been an easy zigzag squeezed out of a tiny corner cut in a ziplock bag. I wonder if your icing was either too thick or too thin? I use a consistency just slightly thicker than white glue. Happy baking!

        Reply
    3. Michelle

      October 27, 2023 at 1:35 pm

      5 stars
      This is my second biscotti baking attempt; first recipe used less butter but was not great. I just had a taste of these before popping them back in for second bake and am tempted to open the oven and grab another slice! Used the zest but extract instead of juice. Yum!

      Reply
    4. Anu

      August 17, 2023 at 6:22 am

      Hi.. Wanna bake this beautiful Biscotti. What can I use as egg replacement?? Thanks in advance

      Reply
      • Wendy Sondov

        August 17, 2023 at 8:20 am

        I've never made these biscotti with an egg replacement. I'm sure it can be done, but may take some experimenting to get the measurements right. I've read that combining aquafaba and almond butter works well as a substitute in some cookies (about 1/4 cup of aquafaba and one tablespoon of almond butter). Please share when you find something that works well!

        Reply
      • Kara

        December 03, 2024 at 5:33 am

        My first time making biscotti and they were perfect!

        Reply
        • Wendy Sondov

          December 03, 2024 at 7:23 am

          That's great! For some reason, we all think biscotti are hard to make until the first time we do it and realize they are easy to make and so delicious! Enjoy!

          Reply
    5. MAMOSAE MOSAE

      May 14, 2023 at 5:55 am

      5 stars
      So wonderful, I'm so happy being this group, and thank more coz I like baking. I'm speachless

      Reply
    6. Jane

      April 09, 2022 at 6:09 pm

      When using a standard mixer. Do you use the paddle or dough hook??? Why is the dough so dry after mixing? Do I need to add water???!

      Reply
      • Wendy Sondov

        April 10, 2022 at 7:53 pm

        I always use the paddle attachment when baking cookies and cakes. The dough hook is really for kneading thick dough for bread. This dough should not be dry. The directions even say to form the loaves with damp hands which is what you need to do to keep wet sticky dough from sticking to your fingers while you form the loaves. The creamed butter and 2 eggs should be plenty of liquid. I can only guess that you either left something out or didn't measure the flour accurately. It is important not to scoop flour because that compacts the flour in the measuring cup and you end up with too much. Always spoon flour into the measuring cup and level off with a knife.

        Reply
      • Elisabeth Martin

        May 15, 2023 at 8:54 am

        Too doughy. Disappointing

        Reply
        • Wendy Sondov

          May 15, 2023 at 10:11 am

          Sorry to hear you were unable to create the lemon biscotti to your taste. This is NOT a doughy cookie at all. If made correctly, it is light and crisp. The recipe notes in the blog post and on the recipe card do warn that the batter itself is sticky and recommends using damp hands for shaping. However, once these biscotti are twice baked, there shouldn't be anything doughy about them. If you would like further help in figuring out what went wrong while you were baking, I will need more details.

          Reply
          • I. Rossi

            April 04, 2024 at 12:06 pm

            Can you post the correct metric measurements for those of us who use a scale? (Hopefully the recipes are also tested with the metric measurements) Using metrics makes your baking consistent. Using different size eggs than the recipe suggests can cause dough to be a bit off too. I have found the putting the logs, etc in frig for awhile solves the sticky situation.I do transfer the logs to the larger size baking sheet.

            Reply
            • Wendy Sondov

              April 04, 2024 at 3:44 pm

              I'm sorry, but I don't have the metric measurements for my recipes but I DO have a solution for you. As this recipe was adapted closely from a King Arthur Flour recipe, you can use that one for metric measurements. You will find it here: https://www.kingarthurbaking.com/recipes/lemon-almond-biscotti-recipe
              I agree with you completely. Weighing the ingredients is the only way to ensure consistency, however, as the vast majority of my readers are in the US, I publish my recipes in measurements they use and are familiar with. Sadly, most American home bakers don't even own a scale.
              As for chilling this particular recipe, you may have missed where I wrote in the tips section that even after several hours of chilling, I found this dough to still be sticky and not worth the wait time. Simply forming the logs with damp hands solved that problem in with this particular dough.

    7. SUSAN ASPEOTES

      February 09, 2022 at 11:34 am

      5 stars
      I love this biscotti recipe and just made a double batch. One hint I have found is : when you first shape the dough into the logs. score the dough with a serrated knife and then do the first bake, After cooling, then you can snap the cookies apart and turn in their sides for the second baking. Saves from trying to slice after first baking and getting a bunch of (tasty) crumbs

      Reply
      • Wendy Sondov

        February 09, 2022 at 6:06 pm

        I'm glad you found a way to make baking these biscotti easier for yourself! If you are getting crumbs, it is possible that the biscotti have cooled too long. Dampening the top of the dough log would eliminate crumbling. Thank you for sharing your method.

        Reply
      • Henry

        February 20, 2022 at 6:59 am

        How deep are you scoring them?

        Reply
      • Sandra Bartholomew

        December 21, 2022 at 2:45 pm

        Thanks so much Susan what a great idea but making these for years I never thought of doing that. Merry Christmas to you and your family.

        Reply
    8. Margo

      April 10, 2021 at 12:08 pm

      5 stars
      This was my first time baking biscotti and they came out perfect. I substituted 2 teaspoons of orange emulsion for the 2 teaspoons of lemon extract. I also used alcohol-free vanilla extract and did not ice the biscotti. Light and delightful!

      Reply
      • Wendy Sondov

        April 10, 2021 at 4:16 pm

        Hi, Margo. I'm so glad that you enjoyed your orange version of these biscotti. They sound lovely. Once most people find out how easy it is to bake biscotti, a whole world of possibilities open up! Happy baking! Thank you for commenting and rating this recipe. 🙂

        Reply
    9. Adele Schoterman

      December 16, 2020 at 6:19 pm

      I’m wondering if using less better would result in a less fragile product. Any thoughts?

      Reply
      • Wendy Sondov

        December 16, 2020 at 7:09 pm

        Hi, Adele. I am not sure what you mean by fragile. Did you bake these and find that they broke easily? They shouldn't. Most of the biscotti recipes on The Monday Box, including these, use the same base recipe which produces a sturdy biscotti that travels well in care packages, but they aren't rock solid biscotti like some are. You can munch on these with or without dunking. I do agree with you that using less butter would probably produce a harder cookie, but I don't know if they would be good or not.

        Reply
    10. Deb

      May 25, 2020 at 6:04 pm

      Hello, I love baking & your blog's mission. Had great fun making this Lemon Biscotti, used a gluten free flour, too. Alas, so very fragile! Carefully packaged but keeping my fingers crossed for shipping AZ to MI. Can you also share your packing methods? Thankyiu!

      Reply
      • Wendy Sondov

        May 27, 2020 at 1:00 pm

        Hi, Deb! I'm glad you found The Monday Box and gave the Lemon Biscotti a try. My daughter has to be gluten free, and i do have a number of recipes that were developed with gluten free ingredients. As I am sure you know, not every recipe converts to gluten free with the same outcome. Most often it effects the texture, either chewy or dry. I am going to guess that the gluten free flour, in this case made your biscotti dryer and therefore more fragile. The recipe as written produces a very sturdy, solid cookie. I like to package all of my cookies, but especially ones that are slightly less sturdy, in bunches. Strength in numbers! If you would bundle your biscotti in plastic wrap in groups of two or three, then stack the bundles in a plastic storage container or freezer weight zip lock bag, they should be fine. Also, be sure there is no movement in the storage container and in the shipping box itself. When cookies move around they break. You picked an excellent recipe for warm weather shipping! I hope your biscotti care pacakge was a huge success! Happy baking!

        Reply
    11. Monica

      May 07, 2018 at 2:54 pm

      Adore all your biscotti and you know I'm a big fan right along with you. I can't seem to stop my constant craving for them and I've discovered my son likes them a lot more lately...I plan to make some in a couple of days. I love them all and particularly when there's citrus like your version of lemon involved. Hope you are enjoying these with a cup of coffee these days...

      Reply
      • The Monday Box

        May 07, 2018 at 10:26 pm

        Thanks, Monica! Lemon is my warm weather flavor of choice. Its so light, fresh, and vibrant. I love that these biscotti are crunchy, not hard, so that they can be a stand alone cookie. The King Arthur version of this biscotti adds almond flavoring, which you would probably love (knowing that you love all things nutty! 😉 ) .

        Reply
    12. Carlee

      May 04, 2018 at 12:04 pm

      Can you believe I've never made biscotti? They are on my list of things to bake and you just moved them closer to the top!

      Reply
    13. saltandserenity

      May 03, 2018 at 7:00 am

      Wendy, these are so pretty. What brand of lemon extract do you use? I find that the ones I have tried, smell like lemon pledge, and I can't stand that fake smell.
      I have the same tea cups with the birdie on them. They make me so happy every time I take them out to use for a photo shoot. I think they are from World Market. I was so sad when the World market near me in Florida closed. They had the best props.

      Reply
      • SassyCindy

        March 11, 2019 at 12:51 am

        5 stars
        Hello,

        My name is Cindy. I was reading your comment about the lemon extract. I make my own because it's so easy!! I never buy it at the store anymore. In fact I make all my relatives and friends most of their extracts like lemon, orange, and vanilla. They love it so much they call me when they're running low. It does take about 6 months to make a good flavorful extract so planning ahead is key!

        Try it and you'll never buy it again!!

        Reply
        • Cathy Bastian

          March 01, 2021 at 10:35 pm

          Sassycindy,
          Omg! Can you share your recipe for the lemon, orange and vanilla extracts.
          It Would definitely be a tasty experiment, bc lemon flavouring is pretty much my most used flavour in my baking, then orange and vanilla. Thank you in advance. Cathy B.

          Reply
    14. Sue

      April 30, 2018 at 10:29 am

      Ohhhhh Wendy these look so good!

      Reply
    15. Shannon @ Love At First Bento

      April 30, 2018 at 9:07 am

      These look so yummy, and perfect for spring! I would absolutely love a plate of those to be dunking in my tea right about now - talk about a perfect food & drink pairing! Totally mesmerized by those beautiful icing swirls you did on top too, you are seriously so good at decorating! And your tip about using lemon extract instead is very illuminating - I had no idea it could make such a difference!

      Reply
    5 from 30 votes (23 ratings without comment)

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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