Easy Italian Lemon Biscotti Recipe

These crunchy Lemon Biscotti drizzled with a lemon sugar glaze are everything I want in a biscotti, bright citrus flavor, a satisfying crunch, and simple enough to make on a weekday afternoon.

If you've never made homemade biscotti before, start with my classic Italian Almond Biscotti. It's the most popular biscotti recipe on the site and a great foundation for any flavor variation.

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They're completely dairy free, made with olive oil instead of butter, and the lemon glaze on top makes them feel a little fancy without any extra effort.

Lemon biscotti are wonderful year round but I especially love making them in spring. They're a beautiful addition to an Easter cookie tray alongside classic Italian Easter sweets. And just like all biscotti, they get even better on day two or three, which makes them perfect for baking ahead.

If you're a lemon lover like me, you'll also want to try my easy lemon ricotta pasta, my lemon ricotta cake, and my glazed lemon cookies.

And what is nice is that if you allow the glaze to completely cool down and harden, you could even stack the biscotti. Just keep in mind if your kitchen is very warm, the glaze could soften and get messy (which means not such pretty biscotti if you're giving them as a gift). 

What are Italian biscotti?

Biscotti are Italian cookies that are bis-cotti (twice cooked!). And just saw you know, biscotti is more than one biscotto! Biscotto is one actual cookie...biscotti, plural for more than one!

Biscotti should be nice and crunchy and just the perfect crispy texture to dip into your hot coffee (or even hot tea!). Classic biscotti flavors are almond, anise and even vanilla.

Why you will love this recipe

• These lemon biscotti check every box and then some. The lemon flavor is bright and real because we're using fresh zest and juice, not extract.
• The olive oil keeps them from being too dense while still giving you that satisfying crunch biscotti is known for. They're completely dairy-free without even trying.
• And the lemon glaze on top? It takes them from simple to special in about two minutes. Plus, they actually get better on day two and three - if they last that long.

Ingredients

• All-purpose flour: Swap with 1:1 gluten-free flour. Cake flour gives a softer crumb.
• Baking powder: Keep the same amount for any brand.
• Salt: Fine sea salt works best. Use a bit more if using kosher salt.
• Eggs: Use flax eggs for a vegan version, though the crumb turns softer.
• Sugar: Granulated is standard. Coconut sugar adds caramel notes. Replace up to 25% with brown sugar for extra moisture.
• Extra light olive oil (or mild oil): Sunflower, canola, or grapeseed all work. Melted butter adds richness.
• Lemon zest: Try lime or orange zest. Add a little lemon extract if you want stronger citrus flavor.
• Milk: Any milk works-whole, oat, soy, or almond. Coconut milk adds more moisture.
• Glaze (fresh lemon juice + confectioner's sugar): Swap with lime or orange juice. Add a splash of milk for a creamier glaze.

Steps to make lemon biscotti: Full recipe below

First step once you gather your ingredients, is to start the dough.

Once you make the simple dough, it gets divided into two logs that are about 3.5 inches wide.

Next step is to place the logs on parchment-lined baking sheets. Keep them about 2-inches apart (they do expand a little while baking). Mom's biscotti tip is to score the logs (I usually forget this step!) and it makes it easer to slice the biscotti for the second bake.

Bake the logs for about 20-25 minutes.

Carefully remove the baking tray and let the biscotti logs cool down for about 30 minutes. Once they have completely cooled down, use a very sharp knife to slice the biscotti.

Place the biscotti on the baking sheet, cut side up. If you slice on a bigger angle, you will get much longer cookies. If you slice on a shorter angle, you'll get small biscotti.

The final step when they are half way through baking is to flip them over to bake up the other side. Bake until they are nice and golden.

Let the biscotti completely cool down before glazing them (you could also enjoy the biscotti without a glaze). 

Can I make mini biscotti?

Yes, it's easy to adjust the recipe and make these mini biscotti. Simply cut the dough logs into 4 sections instead of 2 sections.

Keep in mind the smaller logs will bake up faster than the full sized logs. Check on them at about 15 minutes after baking to see if they're ready.

How to store Lemon Biscotti?

Let the biscotti completely cool down. Once they have completely cooled, store them in a zipped lock storage bag or an airtight container. Or your favorite cookie jar. But since there is egg in the batter, the safest way to store after a few days, is in the refrigerator.

Can I freeze these lemon biscotti?

Yes, they freeze very well. As soon as they have cooled down completely, store the biscotti in a zipped lock freezer bag. Another option is to wrap them in plastic wrap and place in an airtight storage container or also in a zipped lock freezer bag. Freeze for up to 3 months. Defrost on the counter the night before you're ready to enjoy them.

When to serve biscotti?

Honestly, any time is biscotti time. These are ideal with your morning espresso or cappuccino - dunking them is basically a requirement.

They're also wonderful with afternoon tea or hot cocoa on a cold day. Because lemon is such a fresh, bright flavor, these biscotti are especially lovely in spring. I love putting them out at Easter alongside a Pastiera or a slice of lemon cake.

And since they hold up so well, they're one of my favorite cookies to bring to a gathering or wrap up as a gift.

Expert tips for making lemon biscotti

• Use real lemon zest, and use a lot of it. Zest from 3 lemons sounds like a lot but it's not. This is where all the flavor lives. Don't skip it or reduce it.
• Score the logs before the first bake. Use a sharp knife to lightly mark where you'll slice. It sounds like a small thing but it makes slicing so much cleaner and prevents crumbling.
• Let the logs cool completely before slicing. I know it's tempting to rush this step. Don't. If the logs are even slightly warm, they'll crumble when you cut them. Give them a full 30 minutes on the rack.
• Press straight down when you slice. Use your sharpest knife and press down in one clean motion. A sawing motion breaks the cookie.
• The second bake dries them out and that's the point. Don't pull them early because they look done. Biscotti need to fully dry in the oven to get that classic crunch. They crisp up even more as they cool on the rack.
• Taste your glaze before drizzling. It should be tart and thick. If it's too sweet, add a tiny bit more lemon juice. If it's too thin, add more powdered sugar a tablespoon at a time.

Some more delicious Italian biscotti recipes to enjoy:

• Apricot Spice Biscotti
• Apricot Almond Biscotti
• Banana Bread Biscotti
• Hazelnut and Dried Cherry Biscotti

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5 from 5 vote

Lemon Biscotti (Easy Biscotti Recipe)

Crunchy Lemon Biscotti drizzled with a lemon sugar glaze are just great for snacking and also make the perfect cookie gift! The recipe is no-fuss (you could make the batter even by hand). You'll want to add these beautiful and delicious Italian biscotti to your Christmas cookie tray.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: biscotti, Christmas cookies, Cookies, lemon

Servings: 34

Calories: 49kcal

Author: Lora

Equipment

• Electric Mixer
• wire rack

Ingredients

• Biscotti
• 3½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs at room temp
• 1 cup plus 3 Tablespoons sugar
• ¼ cup extra light olive oil or a mild flavored oil
• peeled zest of 3 large lemons finely chopped
• ½ cup milk I used unsweetened almond milk
• Lemon Glaze
• 1 cup powdered confectioner's sugar
• 2 Tablespoons freshly squeezed lemon juice

Instructions

• Preheat the oven to 350F. Line two baking sheets with parchment paper.
• Combine the flour, baking powder, and salt in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the eggs and sugar for 3-4 minutes, until thick and pale. Gradually beat in the oil and the lemon zest.
• Add the flour mixture, alternately with the milk, beginning and ending with the flour.
• Scrape out the dough with a rubber spatula onto a clean counter. Spray hands with cooking spray (or rub on some olive oil)and divide the dough into 2 equal pieces. Shape each portion into a flattened logs that are about 3.5 inches wide.
• Place the first logs one of the prepared baking sheets (if you're using 1 baking sheet, space the logs out about 2-inches apart, they will expand a little while baking). Score the biscotti logs with a very sharp knife about ½-inch apart (this will help to slice them when they're totally cooled down to prep for the second part of baking).
• Bake until they are golden and firm, about 25 minutes, turning the tray halfway halfway through baking time. Cool on the sheet on a wire rack for 10 minutes.
• Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 325F degrees.
• Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first biscotti log approximately ½ inch apart by pressing a very sharp knife straight down into the dough (if you scored the dough, you'll be slicing where you marked with the knife before baking).
• Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti.
• Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet. It should yield approximately 35-37 biscotti.
• Bake 7 minutes, flip biscotti, and bake 7 minutes more (it may only take 5 minutes on each side, every oven is different). Let cool completely (they will also dry out a bit more) on wire rack. Enjoy!
• For the Glaze
• In a small bowl, stir together the lemon juice with the powdered sugar. It should become a thick and pourable glaze (if it's too thick, add bit more lemon juice one teaspoon at a time. If it's too confectioner's sugar a tablespoon at a time).
• Drizzle on the glaze and let it completely cool down. You could place the glaze in a zipped lock bag. Close the bag and cut a tiny triangle off a bottom corner of the bag. Gently squeeze the bag to add the glaze to the biscotti.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Can make this with a stand or hand mixer. You could even make the whole thing by hand using a wooden spoon to mix it (will take a little arm power).
• The lemon glaze is tart. You could sub some of the lemon juice with milk (almond milk if you're dairy free), or omit the glaze all together.
• Yields: 35-37 biscotti. Depending on how you slice them, but mostly depends on how large you make the biscotti logs. 
• Baking time could vary (again, depending on how big or small you slice them)so keep an eye on them when you're baking the sliced biscotti. It could take 5 minutes per side or up to 10 minutes per side to crunch up and get nice golden color). 

Substitutions/ Variations

• For a twist on the traditional recipe, consider adding different flavors or substituting ingredients.
• Nuts and dried fruit make great additions to biscotti.
• Instead of using all-purpose flour, try whole wheat or spelt flour for a nutty flavor.
• Substitute sugar with honey or maple syrup for a natural sweetener.
• Experiment with extracts such as almond, lemon, or orange for a more vibrant flavor.

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.4mg | Sodium: 48mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 6IU | Calcium: 13mg | Iron: 1mg

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