Lemon 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


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Cook time: 40 min

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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.

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.

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?


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.


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