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Top-down view of Lemon Biscotti on the cooling rack, served with tea.
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Lemon Biscotti
Prep Time
35 mins
Cook Time
45 mins
Chill Time
30 mins
Total Time
1 hr 50 mins
 

My Lemon Biscotti are crisp, citrusy cookies with almonds and white chocolate—easy to make, perfect for coffee, and better than store-bought.

Servings: 24 biscotti
Author: Gemma Stafford
Ingredients
Lemon Biscotti
  • 2 cups plus 2 tablespoons (10 ½ oz/300 g) all-purpose flour
  • ½ cup (2 ½ oz/71 g) sliced almonds , toasted
  • 1 teaspoon baking powder
  • 2 large eggs , at room temperature
  • 1 cup (8 oz/225 g) granulated sugar
  • ½ cup (4 oz/115 g) butter , melted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
White Chocolate Drizzle
  • ½ cup (3 oz/85 g) chopped white chocolate , melted
Instructions
To Make the Lemon Biscotti Dough
  1. In a small bowl, whisk together the flour, almonds and baking powder. Set aside.
  2. In a medium bowl, whisk the eggs, sugar, butter, lemon juice, lemon zest and salt until smooth.
  3. Add the flour mixture and stir until a shaggy dough forms, then gently knead just until combined.
  4. Shape the dough into a ball, wrap tightly in cling wrap, and refrigerate for 30 minutes.
To Shape the Lemon Biscotti
  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Turn the dough onto a lightly floured surface and divide in half.
  3. Roll each portion into a 12 inch (30 cm) log and place on the prepared baking sheet, spaced well apart.
To Bake the Lemon Biscotti
  1. Bake for 25–30 minutes, until lightly browned and firm to the touch.
  2. Remove from the oven and reduce the oven temperature to 300°F (150°C).
  3. Cool the logs for 10 minutes, then transfer to a cutting board.
  4. Using a serrated knife, slice each log at an angle into ¾ - inch (2 cm) thick slices.
  5. Arrange the biscotti cut side up on the baking sheet.

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

  7. Transfer to a wire rack to cool completely.

To Decorate the Lemon Biscotti
  1. Place the wire rack with the biscotti over a baking sheet to catch any drippings.
  2. Drizzle the melted chocolate over the biscotti and let it set completely.

  3. Serve the lemon biscotti with a cup of coffee. Store in an airtight container at room temperature for up to 5 days.

Recipe Notes
  • 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.