Crunchy Lemon Biscotti drizzled with a lemon sugar glaze are just great for snacking and also make the perfect cookie gift! These biscotti are so beautiful and delicious. You’ll want to add these Italian biscotti to your Christmas cookie tray! These delightful biscotti are totally dairy-free!
The lemon sugar glaze drizzled on top make them a special holiday cookie to bake and to share! Who doesn’t love cookies gifts?!? And a little secret about these biscotti…they get even better on the 2nd or 3rd day!
So now that the temperatures have dropped, what could be better then staying warm inside with a cup of hot cocoa or hot tea and dunking lemon biscotti!
If you are planning on bringing these lemon biscotti to a holiday get together, the great thing is that you can prep these a few days ahead of time. As soon as the lemon glaze has cooled and completely hardened, place the biscotti in a storage container.
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).
If you’re wondering how deep my lemon love goes, you should check out also my lemon bundt cake with lemon curd filling , lemon yogurt cake (SOOO DELISH), or my glazed lemon cookies (also so wonderful for Christmas cookie tray baking!).
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.
When to serve lemon biscotti?
These biscotti are really great with morning coffee, cappuccino, or even with an afternoon tea! And don’t forget your hot cocoa!
These easy to make biscotti look so fancy but are really simple to make and are also wonderful cookie gifts…who doesn’t want a cookie gift?
In case you are going to a holiday party, what’s really great about this biscotti recipe is they are wonderful to bake ahead. Let the glaze completely cool do If you are going to bring these cardamom lemon biscotti to a party, the good news is that they can be made a few days in advance. Once the lemon glaze has hardened completely, and this could take several hours, place the biscotti in a covered container.
They can also be stacked at this point. If it is hot and humid where you are, I would recommend not glazing the biscotti until the day of serving. You can put them in the refrigerator just long enough to harden the glaze, and it should stay firm enough for serving.
What ingredients are needed to make these lemon biscotti?
- all-purpose flour
- baking powder
- extra light olive oil (or a mild flavored oil)
- lemon zest
- milk (I used unsweetened almond milk, but use whatever you like)
- fresh lemon juice + confectioner’s sugar ( for the 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 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 long will these Lemon Biscotti stay fresh?
Let the biscotti completely cool down. Once they have completely cooled, store them in zipped lock storage bag or an airtight container. Or your favorite cookie jar. But since there is egg in the batter, 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.
Some more delicious Italian biscotti recipes to enjoy:
- Apricot Spice Biscotti
- Apricot Almond Biscotti
- Banana Bread Biscotti
- Hazelnut and Dried Cherry 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
- 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 1/2-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 1/2 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.
- 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).