Lemon Biscotti

Biscotti sound like fancy cookies that require a culinary degree to create. But, in reality, biscotti recipes like lemon biscotti are one of the easiest treats to make! The dough comes together in no time at all and doesn’t need to be shaped into individual cookies. Instead, it’s formed into two large loaves, which are baked, sliced and then baked a second time. That double-baking process gives the crunchy biscotti their signature shape and texture.

Biscotti has many variations, but we love how this lemon biscotti recipe uses lemon zest and extract to create a bright, citrusy spin on a classic biscotti recipe. A touch of aniseed adds a light licorice flavor that accentuates the light cookie’s sweetness. When the flavors combine, this biscotti lemon recipe creates a cookie that pairs exceptionally well with tea lattes (especially ones made with fragrant Earl Grey).

Ingredients for Lemon Biscotti

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• Eggs: Eggs bind the dough together and add moisture. We recommend baking with room-temperature eggs so they incorporate more easily into the dough, creating cookies with an improved texture.
• Sugar: Sugar adds sweetness and tenderizes the dough.
• Canola oil: Some lemon biscotti recipes call for butter, but we use oil in this lemon biscotti recipe to create a slightly softer cookie with a nice crumbly texture.
• All-purpose flour: Flour gives structure to the biscotti lemon recipe. All-purpose flour is perfect for cookie recipes, as cake flour is too soft and bread flour is too tough.
• Baking powder: This leavening agent gives rise to the lemon biscotti recipe so it doesn’t turn out dense.
• Lemon extract and zest: If you’re out of fresh lemons, you can use all extract. Our rule of thumb is to substitute 1/2 teaspoon lemon extract for every 1 teaspoon lemon zest. Although, you do have a few more options for lemon zest substitutes if you don’t have extract.
• Vanilla extract: Vanilla adds depth and rounds out the other flavors in the lemon biscotti recipe. Feel free to swap in another complementary flavor, like almond extract.
• Aniseed: Anise (aka aniseed or sweet cumin) adds a fragrant aroma and a licorice-like flavor to our biscotti lemon recipe. If you’re not a fan of that flavor, feel free to omit the aniseed.
• Optional glaze: The lemony glaze is made with confectioners’ sugar, lemon juice and grated lemon zest.

Directions

Step 1: Beat the eggs and sugar

Preheat the oven to 350°F. In a small bowl, beat the eggs and sugar for two minutes or until thickened. Add the oil, lemon extract and vanilla extract, and mix well.

Step 2: Add the flour

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Combine the flour, baking powder and salt in a bowl. Beat the flour mixture into the egg mixture. Then, beat in the lemon zest and aniseed.

Step 3: Divide and shape the dough

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Divide the dough in half. On a lightly floured surface, shape each portion into a 12×2-inch rectangle.

Editor’s Tip: If the dough is difficult to work with, cover it and pop it in the fridge for 30 minutes to firm it up. You can also try wetting your hands to keep the dough from sticking.

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Transfer the rectangles to a baking sheet lined with parchment. Flatten to 1/2-inch thickness.

Step 4: Bake the biscotti

Bake the biscotti rectangles until they’re golden and the tops begin to crack, 30 to 35 minutes. Carefully remove to wire racks, and let cool for five minutes.

Editor’s Tip: Don’t let the dough cool too long. Completely cooled biscotti dough won’t slice cleanly.

Step 5: Cut the biscotti and continue baking

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Transfer the biscotti to a cutting board. Cut with a serrated knife into scant 3/4-inch slices.

Editor’s Tip: Cut the biscotti diagonally to create more surface area for a crunchier, crisper biscotti.

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Place the slices cut side down on ungreased baking sheets. Bake for five minutes. Turn and bake until firm and golden brown, five to seven minutes.

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Remove to wire racks to cool completely.

Step 6: Add a glaze

If using glaze, whisk the confectioners’ sugar and lemon juice in a small bowl. Drizzle the glaze over the biscotti, then sprinkle with lemon zest. Store in an airtight container.

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Recipe Variations

• Add texture: Include chopped nuts and dried fruit. Try chopped almonds or dried blueberries, or use a combination (as we do in this cranberry and pistachio biscotti recipe).
• Use another type of citrus: Make lemon biscotti recipes with orange or lime zest to change the flavor profile.
• Change the glaze: Use the white chocolate drizzle from our chocolate biscotti recipe, or get festive during the holidays with the eggnog glaze from our eggnog biscotti.

How to Store Lemon Biscotti

Let the lemon biscotti recipe cool completely on a wire rack. Then, transfer the biscotti to an airtight container. Store them on the counter, as the refrigerator can make them soggy.

How long do lemon biscotti last?

Lemon biscotti last for up to two weeks. Keep them in an airtight container to keep them from tasting stale.

Can you freeze lemon biscotti?

You can freeze lemon biscotti in a freezer-safe container for up to two months. Place a piece of parchment or waxed paper between the layers to keep the cookies from sticking. Let the frozen biscotti lemon thaw on the counter whenever you’re ready to enjoy them.

Lemon Biscotti Tips

How do you serve lemon biscotti?

Lemon biscotti are perfect for serving with a cup of coffee, tea or homemade latte. They also look fantastic on a brunch spread, especially with the added glaze.

Do you have to flip biscotti when baking them?

Flipping the biscotti is the best way to ensure the crumb dries out properly to create crunchy cookies. Without flipping, the biscotti will turn out soft on one side but hard and over-browned on the other side.