Lemon Biscotti

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My satisfying Lemon Biscotti are crisp, loaded with citrus flavor, and taste like spring! This elegant biscuit is a go-to with your tea or coffee.

• Satisfying bite: Baking twice is the trick that gives biscotti their signature crunchy texture without making them too hard.
• Crave-worthy taste: Zesty lemon, rich almonds, and sweet white chocolate create layers of flavor in every bite.
• Versatile treat: Perfect for an everyday snack or for entertaining.
• Make-ahead hero: These biscuits keep beautifully for days at room temperature.
• Easy! Try my simple recipe, and you’ll never want store-bought biscotti again.

When I was developing this recipe, I was thinking of that snack we’re all looking for at 3 pm that’s a touch sweet, satisfying, but not too heavy. I love biscotti because it hits that perfect spot. And of course, it pairs so well with an afternoon cup of tea or coffee! Instead of the expected traditional anise flavor, my recipe is spring-ready with an energizing lemon zippiness and white chocolate drizzle that adds the perfect touch of indulgence.

My best tip here is to remember that biscotti dough is supposed to be sticky, and that stickiness creates biscotti’s signature dry, crispy texture. So resist the urge to add extra flour. Wetting your hands makes it easier to work with the dough. Also, don’t let the total time fool you. This cookie goes in the oven twice—the first bake sets the cookie, and the second round dries it and crisps it—so there’s a lot of hands-off time. I’m sure you’ll be craving more biscotti after you enjoy this lemony version, so be sure to try my Go-To Almond Biscotti and Savory Biscotti with Parmesan, Black Pepper, and Rosemary.

Table of Contents

• What are Lemon Biscotti?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Lemon Biscotti
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Lemon Cookie Recipes

What are Lemon Biscotti?

Lemon Biscotti are light, crunchy sliced biscuits that are slightly sweet and flavored with lemon juice and zest. These are twice-baked cookies—first, the dough logs are baked, then cut and baked a second time to dry them out. Sliced almonds in the cookies make them extra crispy. Biscotti, which comes from “biscoctis,” or twice-baked, in Latin, are traced back to ancient Rome, and are commonly dipped in Vin Santo, Italian dessert wine. Since these cookies keep well, they’re perfect for gifting, as well as for snacks, or dessert.

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Baking trays
• Parchment paper
• Serrated knife
• Wire rack

Key Ingredients and Substitutes

All-purpose flour

• All-purpose flour contributes to a cohesive structure and a firm, slicable dough.
• Additionally, using all-purpose flour ensures the biscotti is crunchy (not chewy).
• Substitute: You can use an equal amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten-free flour.
  • Note that gluten-free biscotti will be more delicate than those made with the regular recipe.

Sliced almonds

• Sliced almonds add to the crunchy texture.
• Additionally, almonds add a rich, nutty, lightly sweet flavor.
• Substitutes: Use the same amount of chopped hazelnuts, walnuts, pine nuts, or pistachios if you prefer.

Baking powder

• Baking powder leavens the cookie dough, keeping the cookies from being too dense.
  • The baking powder reacts with the wet ingredients, releasing carbon dioxide gas bubbles that make the biscotti airy and crunchy.

Eggs

• Eggs add structure, making cookies more tender and less brittle than biscotti made without eggs.
• Importantly, eggs make the dough easier to shape and cut.
• Additionally, the eggs add rich flavor.
• Use room-temperature eggs in this recipe. Here’s how to warm up eggs straight from the fridge.
• Substitute: For each regular egg, substitute 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let stand for 5 minutes before mixing in.

Granulated sugar

• Granulated sugar sweetens the biscotti and balances the tangy lemon.
• Importantly, the granulated sugar contributes to the crispy texture.
• Substitute: You can use an equal amount of coconut sugar for biscotti, for a deeper flavor and slightly softer texture.

Butter

• Using butter yields biscotti that are crunchy but not rock-hard.
• Additionally, butter adds rich flavor to the biscotti and contributes to the golden-brown color.
• Using melted butter gives the cookies a crisper, denser texture.
• You can use salted butter or unsalted butter.
• Substitute: Use the same amount of melted coconut oil if you prefer.

Fresh lemon juice

• Lemon juice gives the biscotti a bright taste.
• I recommend using fresh lemon juice for the best flavor.

Lemon zest

• Lemon zest, which contains citrus oil, adds vibrant flavor and aroma.

Salt

• Salt enhances the biscotti’s flavors.
• Importantly, salt strengthens the gluten, which makes the dough more elastic and easier to shape.

White chocolate

• White chocolate drizzled on top adds sweetness and a creamy texture.
• Always use high-quality chopped white chocolate. True white chocolate, almost always sold in bar form, contains cocoa butter. Avoid using white baking chips. which contain partially hydrogenated oil (usually palm kernel oil) instead.

How to Make Lemon Biscotti

Make the biscotti dough

1. Combine dry ingredients: In a small bowl, whisk together the flour, almonds, and baking powder. Set aside.
2. Whisk wet ingredients: In a medium bowl, whisk the eggs, sugar, butter, lemon juice, lemon zest, and salt until smooth.

3. Add in flour: Add the flour mixture and stir until a shaggy dough forms, then gently knead just until combined.

4. Shape and chill: Shape the dough into a ball, wrap tightly in cling wrap, and refrigerate for 30 minutes.

Shape the biscotti dough

5. Prepare to bake: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
6. Divide dough: Turn the dough onto a lightly floured work surface and divide in half.

Bake and add glaze

7. Bake: Bake for 25–30 minutes, until lightly browned and firm to the touch.

8. Remove and reduce temperature: Remove from the oven and reduce the oven temperature to 300°F (150°C).
9. Cool biscotti logs: Cool the logs for 10 minutes, then transfer to a cutting board.
10. Cut: Using a serrated knife, slice each biscotti log at an angle into ¾ – inch (2 cm) thick slices.

11. Place biscotti on sheets: Arrange the biscotti cut side up on the baking sheet.

11. Bake cookies: Bake for another 10–15 minutes, until dry and crisp. The cookies will continue to crisp as they cool.

11. Cool cookies: Transfer to a wire rack to cool completely.
12. Prepare to glaze: Place the wire rack with the biscotti over a baking sheet to catch any drippings.
13. Add glaze and let set: Drizzle the melted chocolate over the biscotti and let it set completely before serving.

Gemma’s Pro Chef Tips

• Chill the dough fully. This will make it easier to handle and shape the dough and keep the cookies from spreading.
• Use different nuts. Instead of almonds, you can use walnuts, pistachios, hazelnuts, or pine nuts.
• Slice the biscotti while still very warm after the first bake time. This will keep them from crumbling.
• Use a serrated knife. This will create the cleanest slices.
• Flip the slices halfway through the second bake. This makes extra-crisp biscotti.
• Bake until the cookies are dry. They should feel set and look lightly golden.
• Melt the white chocolate slowly. Heating it gently prevents scorching.
• Use a simple lemon glaze instead of chocolate if you prefer. Perfect for citrus lovers.
• Make an extra batch! These cookies keep well and make excellent gifts.

FULL (PRINTABLE) RECIPE BELOW! 

Make-Ahead and Storage Instructions

Make-ahead tips

• Make the biscotti up to five days ahead and store in an airtight container at room temperature.

How to store leftovers

• Store leftover biscotti in an airtight container at room temperature for up to five days.

FAQs

Can I make this lemon almond biscotti recipe gluten-free?

• Yes, you can make this lemon almond biscotti recipe gluten-free.
• Replace the all-purpose flour with an equal amount of a gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour.
  • Note that gluten-free biscotti will have a more delicate texture than biscotti made with all-purpose flour.

Is it possible to make lemon biscotti without eggs?

• Yes, you can make lemon biscotti without eggs.
• In place of each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes before using.

What are some good ways to serve biscotti?

• Biscotti is perfect for dunking in a cup of coffee, regular tea, or herbal tea.
• Enjoy with a glass of prosecco or limoncello, and traditionally in vin santo, an Italian dessert wine.
• Lemon biscotti are lovely served with berries and whipped cream.
• Serve with, or crumble on, Pistachio Gelato or Rosewater Gelato.

More Lemon Cookie Recipes

• Lemon Meringue Pie Cookies
• Zesty Lemon Cookie Bars
• Lemon Bars
• Soft Lemon Cookies with Glaze
• Lemon Ricotta Cookies

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