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.
Becca says
How much lemon extract should I use instead of lemon juice and zest?
Jess says
This is perfect my new neighbors that just moved in next door!
Claudia Lamascolo says
This looks marvelous and I know the whole family would enjoy the recipe a must make!
Mairead says
I love the flavor of lemon in baked goods. This biscotti recipe looks delicious. Adding lemon glaze takes these treats over the top in my book.
Biana says
The biscotti look delicious! Will be great with a cup of coffee.
raela guernsey says
So good!!!!
Emily Flint says
Anything with lemon is my favorite and these biscotti were delicious! I loved these with my morning coffee.
Eileen Walker says
Followed the recipe exactly, but cooked once only for 30 minutes (i like soft cookies). Made the glaze, but found that lemon juice substituted for milk and extract tasted much better. Thank you for fulfilling my lemon biscotti dreams.
Iraima Nava says
Made these today ! They turned out amazing ! Topped them with a white chocolate drizzle that i in added lemon extract to it was amazing ! I’m now making some more as the first batch flew off the table and making some cranberry orange ones and some almond ones ! Thanks so much for the great recipe !! Definitely staying in my books!
Mel says
So yum! I just made these and found the lemony flavour comes through! It doesn’t pack a huge punch, but just enough that you can enjoy the taste of lemon and it not be overpowering.
I followed the recipe of a tblspoon of lemon grind and squeezed the juice from the lemon till I got 3 tblspoons of juice (and potentially a splash or two more). I also used the tool to grind some almonds since I didn’t have almond extract. I didn’t do too many almonds so it didn’t lend to a strong distinctively nutty flavour, but I think it still adds enough to complement the lemon flavour. Even after I baked them twice they still retained their lemony flavour.
I didn’t take my chances with the glaze since I’m hoping to send these in the mail to friends across Canada, and didn’t think the glaze would be a smart choice. So just on its
Gina says
Do you have to bake an additional 30 minutes or can you serve them soft?
Kathi & Rachel says
Hi Gina – yes, See direction #7. Bake an additional 30 minutes.
Aaron says
The glaze doesn’t seem to be thick enough and the cookies absorbed it almost immediately. I waited almost two hours after taking them out of the oven before trying to ice, so I know they weren’t still too hot.
The cookies themselves came out less than I expected. I added a lot more lemon juice and swapped the almond extract for lemon extract and still I can barely taste the lemon in the cookie. I don’t really think it’s the recipe’s fault, but I’m not sure how to make the lemon flavor really punch.
Otherwise I’m pretty happy with the outcome. Next time I’m going to make a double batch and add even more lemon.
Kathi @ LaughingSpatula.com says
Hi Aaron! Thanks for the comment. You can add a bit more powdered sugar for a thicker glaze. For a true lemon pucker, we’ve used True Lemon- it’s in the seasoning aisle and a little goes a lonnnngggg way! It’s basically dehydrated, powdered lemon (side note- it works wonders for lemon cream sauce- won’t curdle dairy!). Thanks again for the review and feel free to reach out anytime- appreciate your trying our recipe! 🙂
Sombra Wilson says
Lemon peel makes the lemon punch
Steve T says
Consider using lemon oil instead of abstract. Careful – it’s pretty potent! (I use 2 ounces for 24 cookies.)
Selena says
Hi, I was wondering how many cookies this would yield approximately ?
Kathi Kirk says
24! Sorry, I left off the servings. I’ve updated the recipe!
Natalie @ Tastes Lovely says
I just love biscotti’s! Anytime a cookie is perfectly acceptable for breakfast is a total winner for me! Love the lemon glaze on this. Yum!
Pat says
Kathi, these look delicious. Lemon anything is my favorite. We must be on the same wave link here as I just baked up some lemon cookies. 🙂
Anne|Craving Something Healthy says
Kathi – these look so delicious and refreshing. Looks like I’ll be baking this weekend 🙂
Kathi Kirk says
I hope you do Anne! I’m making your Chipotle Salmon!
Kathi