Easy to make Lemon Biscotti – easier to make than cookies! Once you make this simple recipe you can vary it 100 different ways!
These easy to make biscotti look so fancy but are so easy and make the most wonderful cookie gifts…who doesn’t want a cookie gift?
What ingredients do I need to make this lemon biscotti?
- butter
- sugar
- eggs
- vanilla
- flour
- baking powder
- salt
- 2 lemons
- turbinado sugar (optional)
Step one: Mix your very simple dough and shape into a log. If you can make meatloaf…you can make biscotti!
We like to sprinkle the dough with a bit of raw Turbinado sugar (also known as Sugar in the Raw) for extra crunch. If you don’t have it, skip it. You will still love these cookies!
Shape dough into 11″ x 2″ x 1/2″ log Bake for 20 minutes and cool
After baking the biscotti log and cooling. Use a serrated knife and gently cut into 1/2 inch slices.
Place the slices on to a parchment lined baking sheet.
Bake the slices for 20 minutes. If you like your biscotti soft, 20 minutes is perfect for you. For a crisper cookie add 10 more minutes.
Cool your cooked biscotti. Mix your simple lemon glaze and using a fork drizzle it over the cookie.
What other variations of biscotti can I make?
- simply omit the lemon and add:
- one cup of chopped nuts
- one cup of chopped chocolate
- reduce flour by 1/4 cup and add 1/4 cup unsweetend cocoa for chocolate biscotti
- add 2 tablespoons dried coffee espresso powder for coffee biscotti
- sub almond for the vanilla extract and add 1/2 cup toasted almonds for almond biscotti
- a combo of any of the above!
How do I store biscotti?
- Store biscotti in air tight container for up to 3 weeks at room temperature and freeze for up to three months.
More Cookie recipes you might like:
- Peanut Butter Crinkle Cookie – my personal fave!
- Mrs Fields Copy cat – tastes like the real thing!
- Double Chocolate with Sea Salt – salt and chocolate? It’s a thing!
- Soft Ginger Cookies – popular all year long!
To cookies all the time!
Clink! Kathi and Rachel
Lemon Biscotti
Ingredients
- 5 tablespoons butter room temperature
- 1/2 cup white sugar
- two large eggs
- 1 teaspoon pure vanilla extract
- 1 lemon zested about 2 teaspoons zest
- 1 lemon juiced about 2 tablespoons juice
- 2 cups all purpose white flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons Turbinado sugar also known as Sugar in the Raw
For Glaze
- 1 cup confectioner sugar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large mixing bowl add softened butter and sugar. Using an electric mixer combine until blended.
- Add two eggs, one at a time. Add vanilla, lemon zest and lemon juice. Mix for one minute.
- Add flour, baking powder and salt to mixture. Beat on low until just combined being careful to not over mix.
- Form into ball. Place on cookie sheet and shape into log that is 11" long and 1/2" thick. Sprinkle with Turbinado sugar (optional)
- Bake at 350 degrees for 20 minutes. Cool.
- Using a serrated knife carefully cut into 1/2" slices.
- Rebake for 20 minutes. Check for crispness. If you prefer a softer cookie remove from oven. If you prefer a crisper cookie continue to cook for 10 more minutes. Cool.
For Glaze
- Mix all ingredients in small bowl. Using a fork drizzle over cooled biscotti.
Dott says
My first attempt at biscotti, this recipe is great, I made the lemon, they came out great, so I figured I would try another flavor, cranberry worked really well, had what would have been scraped from making cranberry sauce, so good, then the kids wanted chocolate mint chip, so good. Thank you for publishing this recipe.
Kathi & Rachel says
Thank you Dott! So glad you liked them! There is a gingerbread biscotti recipe that is perfect for the holidays and my fave! Kathi
https://laughingspatula.com/gingerbread-biscotti/
BR says
Looks delicious.
Can I substitute oil for the butter?
Kathi & Rachel says
I would not…will change the texture quite a bit.
jack bennett says
Smells great and tastes great, I had to play with dough to get just right , it was to wet to start , but i got it !. I added some almonds.
Sharon Robinson says
Easy recipe, tastes great. My dough was a little sticky to handle as well so I placed the dough in the refrigerator until the oven was done preheating. The dough was perfect for forming the log after that.
Kathi & Rachel says
Thank you Sharon we are glad you loved it! I sometimes have to add a bit of flour as well, depends on how much lemon juice I get from my lemons :0 Kathi
Jackie Doyle says
I added dried cranberries! I love the combination! Great recipe.
Judy Aiken says
Delicious. Husband loved them!!
Kathi & Rachel says
So glad you guys loved them! Great tip on putting flour on your hands! Kathi
Risalie says
I found the dough quite sticky and difficult to form a ball so I had to add a little flour. I’ve just taken it out of the oven and it cooling but smell Devine! Has anyone else had this issue with the dough. Also the instructions didn’t say when to add the salt.
Judy says
In my experience making biscotti , the dough is typically very sticky. One recipe I use suggested dusting your hands with flour to shape dough. Made all the difference!
Diana says
For some reason, my first comment only showed 3 stars, I rate this lemon biscotti recipe 5 STARS. I just made them again today, my third time baking these amazing biscotti cookies! My family loves them! Thank you for this recipe!
Kathi & Rachel says
You are a sweetheart Diana! Thank you for updating to 5 stars…woot! And we are so glad you liked this recipe! You can use it for about any flavor of biscotti by omitting the lemon and adding almonds and almond extract for example. Cocoa and chocolate chips (sub 1/3 cup of the flour for the cocoa). Thank you again for taking the time to update your comment…we love nice people! Kathi
Beth says
Am in love with baking anything with lemon these days…I have made other flavors of biscotti before and was excited to try this one! I was not disappointed. Great lemon flavor, added a tsp of lemon extract with the vanilla extract in the dough. Did not use the turbinado sugar, I thought they might be sweet enough- and they were! The dough came together super-easy (I actually divided the dough in two logs for easier handling)- as did the glaze, which sent the cookies over the top!
Great recipe, easy to make! it’s in my cookie rotation for sure. Thanks!
Kathi & Rachel says
We are so glad you loved them! I make them often to bring to friends. You can adapt this recipe 100 different ways like omitting lemon, adding almonds and almond extract etc etc. Thank you so much for the nice comment and 5 stars! woot! Kathi
Bonnie says
Delicious and so easy to make. I made 2 logs then cut them in half length wise after the first bake then into smaller diagonals.
Donna says
Very easy to make and oh so yummy!! Wasn’t sure I made the log correctly…my “dough” seemed very wet…but they are perfect!! New favorite cookie!!
Teri says
These biscotti are to die for! The only comment that I have is that I needed to cook them a little longer the second time. They came out a little soft but oh so good!
Kathi & Rachel says
Glad you loved them! Next time you’ll get them perfect! It’s kinda a personal preference on how soft or crunchy people like them. Neither is wrong!