These delicious lemon biscotti are crunchy at the edges and softer in the middle but still firm. They have a fresh lemon flavor coming from the juice and zest of lemons. These Italian cookies are so easy to make with simple ingredients!
Today I share my second biscotti recipe. Previously I’ve shared cranberry orange biscotti that are perfect for the holiday season.
Now I share lemon biscotti that are great for the spring and summer seasons. Actually, anything with lemon is perfect for anytime for me as lemon desserts are my favorite.
You can make a plain Italian lemon biscotti recipe or use nuts such as almonds that make a great combination with lemons.
I mentioned biscotti in my other post but if this is your first time hearing about biscotti, let’s talk about a little bit again.
What are biscotti?
They are Italian cookies that are baked twice. First, we bake them as a log, then cut into slices and dry them until crunchy and firm. They are crunchy at the edges and softer in the middle.
When I say soft, I don’t mean like my soft cinnamon cookies or my chocolate cookies with cocoa powder.
These cookies are just softer compared to the crunchy edges and they are not hard to bite. But it is possible to make them all crunchy if you bake longer or very soft if you bake for less time.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Lemon-I use fresh lemon juice and lemon zest. If you want to have lemony biscotti without using any lemon extract, you should use the amount I use.
- Sugar-I use just enough granulated sugar to make it lightly sweet.
- Eggs-They give structure to these cookies.
- Butter-I use a little unsalted melted butter for flavor.
- Flour-I use all purpose flour to give structure to these cookies.
- Baking powder-I use a little baking powder as a leavener.
- Salt-This is optional. It helps to bring the flavors out.
- Almonds-This is optional as well. If you prefer using almonds I suggest you use whole almonds and roughly cut so you can feel the flavor. When I tested this recipe with almond slices and toasted them, I couldn’t get enough flavor. But when I used whole toasted almonds and cut them roughly I could feel it.
Step by step instructions
Fist I put the flour, baking powder and salt (optional) in a medium bowl and stir with a whisk. I set a side the bowl.
Then I place the lemon zest and sugar in a medium bowl and stir with a whisk to increase the lemon flavor.
Next, I add the eggs and stir with a whisk until just combined.
Later I whisk in the melted butter and lemon juice.
I add the flour mixture in 3 batches. First I stir with a whisk, then I continue with a spatula. If you use almonds, you can fold them now.
I divide the dough into 2 pieces and place on a parchment paper lined baking sheet. To be precise each is 365 grams.
Then I make 8.6 inch (22 cm) long, 3.2 inch (8 cm) wide logs out of each dough.
You can flour your hands while giving the shape. Don’t attempt to add extra flour as I already use enough flour in this recipe.
I bake for 30 minutes or until the top is lightly golden brown. After it starts to change color, I keep in the oven for extra 5-6 minutes and this makes 30 minutes in total.
Once baked, I remove the baking sheet from the oven but I don’t turn off the oven. I let them cool for almost 10 minutes and then I gently hold and cut each one into 0.6 inch (1.5cm) slices at an angle with a serrated knife.
Next, I place each slice cut side down onto the baking sheet and bake for 20 minutes, flipping the cookies over during baking. If you want the inside very soft, you can shorten this time to 14 minutes. If you want them all crunchy you can bake for 28 minutes in total.
I let the cookies completely cool before serving.
Enjoy!
You can keep completely cooled biscotti in an airtight container at room temperature for almost up to 2 weeks and in the freezer for up to 3 months.
Yes, you can make the dough in advance, make logs out of each, cover with plastic film and aluminum foil. Then you can freeze for up to 2 months. Before baking, you should thaw overnight.
The cookies will lose some of the crispiness after some time. You can bake them in the preheated oven at the same temperature for 4 minutes to make them crisp again. If you keep them too long in the oven, the center will lose softness.
If you like you can make a lemon glaze with lemon juice and powdered sugar and add on top. In the recipe card, under the notes section, you can find the necessary information. As these cookies are very lemony, I don’t find it necessary to add on top.
Other lemon treats you may enjoy!
- Lemon Curd Thumbprint Cookies
- Lemon Blueberry Cookies
- Lemon Slice-and-Bake Cookies
- Lemon Loaf
- Lemon Bars with Lemon Curd
- Lemon Poppy Seed Muffins
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Lemon Biscotti
Ingredients
- 325 grams (2 and ⅓ cups) all-purpose flour, dip and sweep
- 1 teaspoon baking powder
- ⅛ teaspoon salt, optional
- 18 grams (packed 2 tablespoons -zest of 3 large lemons) lemon zest
- 135 grams (⅔ cup) granulated sugar
- 2 large eggs, room temperature
- 57 grams (¼ cup) unsalted butter
- 60 grams (¼ cup) fresh lemon juice
- 60 grams (little less than ½ cup) almonds, roughly chopped, optional
Instructions
- Preheat the oven to 325°F(165°C). Line baking sheet with parchment paper.
- Put the flour, baking powder and salt if using in a medium bowl and stir. Set aside.
- Mix the sugar and lemon zest in a medium bowl with a whisk.
- Add the eggs and stir with a whisk until combined for almost 20 seconds.
- Mix in the butter and lemon juice.
- Add the flour mixture in 3 batches and stir with a whisk. If you are using almonds, you don't need to mix the flour mixture completely, there can be some flour visible. As you fold the almonds, all will combine. First, you can use a whisk but then you should continue with a spoon/spatula to combine.
- Divide the dough in half (each dough is 365 grams)and make 8.6 inch (22 cm) long, 3.15 inch (8) cm wide logs out of each. If you find the dough sticky, don't add extra flour but flour your hands while giving shape.
- Bake for 30 minutes or until the top starts to become lightly golden brown. (It becomes slightly brown at 24 minutes in my oven. I keep baking for extra 6 more minutes.)
- Remove the baking sheet from the oven but don’t turn off the oven. Let them cool for almost 10 minutes before cutting each log into 0.6 inch (1.5 cm) slices at an angle. Cut the slices very gently as they are soft and crumbly.
- Place each slice cut side down onto the baking sheet and bake for 20 minutes, flipping them over halfway during baking. If you want the center very soft, bake for 14 minutes or 26 minutes for a very crunchy center Let them cool completely before serving.
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