This simple recipe for Lemon Biscotti is going to take your morning routine to the next level! There is nothing better than dunking a biscotti in your fresh morning coffee, am I right?
easy peasy lemon squeezy.
Biscotti might seem intimidating. I know I thought it was before I actually tried making it for the first time. Trust me when I say, IT’S NOT! The whole time I was making it I was waiting for something to come up that I would feel uncomfortable with. But it never came. It’s almost weirdly simple. I actually felt a little uneasy after I made it because I was sitting there thinking, “that’s it?” So when I tell you this recipe is simple, I mean it. Once you are done you can sit back and celebrate your fancy cookies by dunking one directly into your super fresh morning coffee.
why i love these lemon biscotti
They are SO tasty. Biscotti is an interesting cookie. They seem so fancy, and you always see them wrapped up individually at the register of your local coffee shop. What kind of cookie comes wrapped in a single serving? Despite their fancy appearance, they are basically extra crunchy little slices of pound cake! This recipe makes a perfect combo of deliciously sweet cookies and a tangy lemon glaze. And not only are they great in your coffee, they make great gifts!
ingredients you’ll need
for the biscotti
- Butter
- Sugar
- Eggs
- Lemon Zest
- AP Flour
- Salt
- Baking Powder
for the glaze
- Powdered Sugar
- Lemon Juice
how to make lemon biscotti
Make the cookies. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Mix flour, salt, and baking powder in a medium bowl. Beat the butter and sugar in an electric mixer until light and fluffy. Mix in lemon zest. Add eggs and fully mix, about 1 minute. Add the dry ingredient mixture in slowly on low speed. Mix until fully incorporated and the flour is completely absorbed. Sprinkle flour on the surface of the prepared baking sheet. The dough will be very sticky. For a log the length of the baking sheet. Press down until the log is about a 1/2 inch high.
Bake for about 30 minutes, or until the log is firm and golden brown. Remove from oven and let cool on baking sheet for 10 minutes. Drop oven temperature to 300°F. Once log is done resting, use a serrated knife to slice the log into 1 inch cookies, diagonally. Arrange cookies flat side down and bake for 10 minutes. Once done on one side, flip cookies on the other side and bake another 10 minutes. You can stop here if you want your cookies to be chewier, or bake another 10 minutes on each side for crunchier cookies! Once you have reached the desired consistency, remove from oven and allow to cool completely on cooling rack.
Meanwhile, make the glaze. Combine the powdered sugar and lemon juice in a bowl and mix until smooth. Use more or less powdered sugar to change the thickness of the glaze. Apply glaze however you’d like, and to add a pop of color sprinkle with excess lemon zest.
tips for making lemon biscotti
You can use this recipe for a basic biscotti recipe and change up the flavors! Another one I love is using 1 teaspoon almond extract instead of lemon zest.
The dough is SUPER sticky. Don’t be afraid to use a lot of flour to form it, although this will make the result a little browner. It’s because the additional flour will brown quicker than the dough would without it. It doesn’t affect the taste, though!
Store these cookies in an air tight container for up to 2 weeks!
other cookie recipes you’ll love
Lemon Biscotti
Equipment
- electric mixer
- baking sheet
Ingredients
For the cookies
- 4 tablespoons butter softened
- 3/4 cups sugar
- 3 eggs
- 2 cups AP flour
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- zest of 2 lemons
For the glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Make the cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Mix flour, salt, and baking powder in a medium bowl. Beat the butter and sugar in an electric mixer until light and fluffy. Mix in lemon zest.
- Add eggs and fully mix, about 1 minute. Add the dry ingredient mixture in slowly on low speed. Mix until fully incorporated and the flour is completely absorbed.
- Sprinkle flour on the surface of the prepared baking sheet. The dough will be very sticky. For a log the length of the baking sheet. Press down until the log is about a 1/2 inch high.
- Bake for about 30 minutes, or until the log is firm and golden brown. Remove from oven and let cool on baking sheet for 10 minutes.
- Drop oven temperature to 300°F. Once log is done resting, use a serrated knife to slice the log into 1 inch cookies, diagonally. Arrange cookies flat side down and bake for 10 minutes. Once done on one side, flip cookies on the other side and bake another 10 minutes. You can stop here if you want your cookies to be chewier, or bake another 10 minutes on each side for crunchier cookies! Once you have reached the desired consistency, remove from oven and allow to cool completely on cooling rack.
Make the glaze
- Combine the powdered sugar and lemon juice in a bowl and mix until smooth. Use more or less powdered sugar to change the thickness of the glaze. Apply glaze however you'd like, and to add a pop of color sprinkle with excess lemon zest.
I gotta try these!
You won’t regret it!