Lemon Biscotti
5 from 1 vote

Lemon Biscotti

Adapted from King Arthur Flour
Makes 18 biscotti
Author Wendy Sondov


  • 6 tablespoons unsalted butter room temperature
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • grated rind of 1 medium lemon about 1 tablespoon
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons freshly squeezed lemon juice or 2 teaspoons lemon extract
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 2 cups all-purpose flour
  • ICING:
  • 1 cup confectioners' sugar
  • 1-2 teaspoons lemon juice powder or ½ - 1 teaspoon lemon extract to taste
  • 2-3 teaspoons water
  • Yellow food coloring


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, cream the butter, sugar, salt, lemon rind or lemon extract, vanilla extract, and baking powder.
  3. Beat in the lemon juice (if using) and eggs. The batter may look slightly curdled.
  4. Mix in the flour until combined. The dough will be sticky.
  5. Scrape the dough onto the prepared baking sheet. Using damp hands and a scraper or spatula, shape the dough into a 13”x 3”log, about 3/4" thick. With wet hands, smooth the top and sides.
  6. Bake for 25 minutes. Remove from the oven, and cool on the pan 10 - 25 minutes.
  7. Reduce the oven to 325°F.
  8. With a serrated knife, cut the log crosswise into 1/2"slices. If the dough crumbles while cutting, dampen the crust lightly to make slicing easier.
  9. Stand the biscotti on the prepared baking sheet. Return the baking sheet to the oven, and bake for 30- 35 minutes, until very dry and beginning to turn golden around the edges.
  10. Remove the biscotti from the oven, and transfer them to a wire rack to cool.
  11. TO ICE:
  12. In a small bowl, mix the confectioners' sugar, lemon juice powder or extract, and water.
  13. Place half of the icing in a small ziplock bag.
  14. Color the other half of the icing yellow with a few drops of food coloring (or ½ teaspoon of natural food coloring powder).
  15. Place the yellow icing in a small ziplock bag.
  16. Line up the completely cooled biscotti on a wire rack with wax paper under the rack to catch drips.
  17. 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.
  18. Dry completely (at least 2 hours) before storing.
  19. Store in an airtight container at room temperature for 2-3 weeks.

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.