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Lemon Biscotti Recipe

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3.8 from 11 reviews

Delight in these crisp and tangy Lemon Biscotti, perfectly balanced with buttery richness, fresh lemon zest, and a sweet almond hint. Baked twice to achieve the signature crunchy texture, these biscotti are ideal for dipping into coffee or tea and topped with a luscious lemon glaze for an extra burst of citrus flavor.

  • Total Time: 1 hour 55 minutes
  • Yield: 24 servings

Ingredients

Biscotti Dough

  • 3/4 teaspoon almond extract (or to taste)
  • 2 cups all-purpose flour
  • 6 tablespoons unsalted butter (softened)
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 3 tablespoons freshly squeezed lemon juice (or to taste)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • Grated rind of 1 medium lemon

Lemon Glaze

  • 1/2 cup confectioners' sugar
  • 2 teaspoons milk
  • 1 1/2 teaspoons lemon juice powder

Instructions

  1. Prepare Baking Sheet: Lightly grease a baking sheet to prevent the biscotti dough from sticking during baking.
  2. Make Dough Base: In a bowl, beat together the grated lemon rind, granulated sugar, softened butter, almond extract, salt, and baking powder until the mixture is creamy and well combined.
  3. Add Eggs and Flour: Beat in the eggs and lemon juice gradually. Then, add the flour and mix at low speed until a smooth, pliable dough forms.
  4. Shape Dough: Transfer the dough onto the greased baking sheet and shape it into a straight, smooth log to ensure even baking and slicing.
  5. First Bake: Bake the log in a preheated 350°F (175°C) oven for 25 minutes. Remove and cool at room temperature for 20 to 25 minutes. Meanwhile, reduce the oven temperature to 325°F (163°C).
  6. Spritz with Water: Lightly spray the log with water on all sides using a spray bottle to help soften the crust for slicing.
  7. Slice Log: After 5 minutes, cut the log into 1/2-inch thick slices with a serrated knife, making sure to slice evenly and perpendicular to prevent the biscotti from toppling during the second bake.
  8. Second Bake: Arrange the slices cut-side down on the baking sheet and bake for 30 to 35 minutes until the edges turn golden and crisp. Cool completely on a wire rack.
  9. Prepare and Apply Glaze: Mix the confectioners' sugar, milk, and lemon juice powder to make a smooth glaze. Drizzle it over the cooled biscotti for a tangy finish.

Notes

  • Ensure slices are uniform for even baking and best texture.
  • Use freshly grated lemon zest for the most vibrant citrus flavor.
  • Almond extract is optional but enhances the aroma beautifully.
  • Store biscotti in an airtight container to maintain crunchiness.
  • For a dairy-free version, substitute butter with a plant-based alternative and use a suitable milk for the glaze.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://avascooking.com/lemon-biscotti-recipe/