Discover the perfect balance of citrus and crunch with this Italian lemon biscotti recipe. Elevate your baking game and become a biscotti pro today!
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Confession time: I have a bit of an obsession with biscotti. It all started decades ago with my mom’s recipe for almond biscotti.
The comforting aroma of baking biscotti has always been a cherished part of my family’s traditions.
I’ve experimented with many different variations for years of baking these Italian cookies.
Lately, I’ve been drawn to the zesty, uplifting flavor of lemon, and I couldn’t resist the temptation to incorporate it into a new biscotti creation.
The result is a perfectly crispy texture with a hint of citrus.
So, if you’re ready, let’s make this simple lemon biscotti recipe together.
Instructions
Here is an easy Italian biscotti recipe that can be used as a base to create endless variations. Be sure to scroll to the end of the instructions to find other variations that can be made from this basic biscotti recipe.
Let’s begin!
Preheat the oven to 325° F (160° C) and position the oven rack in the center.
Line your baking sheet with parchment paper and set it aside for now.
- In a large bowl, whisk the eggs (2) together with the lemon sugar (¾ cup), the brown sugar (¼ cup), the vanilla extract (½ teaspoon) and limoncello or lemon juice (1 tablespoon).
- Whisk until the mixture thickens slightly and turns a lighter color.
- NOTE: Make lemon sugar by pulsing lemon zest from one lemon with ¾ cup of granulated sugar in a food processor or rubbing it together with your fingertips.
- In a medium bowl, whisk together all-purpose flour (2 cups), baking powder (1 teaspoon), and salt (¼ teaspoon).
- Add the dry ingredients to the liquid.
- Stir with a wooden spoon until incorporated. A stand mixer with a paddle attachment can also be used.
- Since this is a relatively soft dough, use two large spoons to scoop it out and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
- Space the logs about 3 inches apart. With damp fingers, shape each section of dough into a log.
- Bake for approximately 30 minutes or until light golden brown in color and firm. Cool slightly for about 10 minutes.
- Remove the logs from the baking sheet and transfer them to a cutting board. Use a serrated knife to slice the cookies at an angle about a half-inch thick.
- Place biscotti slices flat, back on the baking sheet, and return them to the oven for another 10-15 minutes (the longer they stay in the oven, the crispier they get.
- Turn them over at the halfway mark.
- Place on a wire rack to cool completely before storing.
Biscotti variations
- Orange Biscotti: Replace the lemon juice with 1 tablespoon of orange juice concentrate; replace the lemon zest with that of an orange.
- Spiced Biscotti: Eliminate the lemon zest. Add 1 teaspoon of allspice.
- Chocolate Chip Biscotti Recipe: Replace the lemon zest with 1 tablespoon of orange zest. Add ½ cup of dark chocolate mini chocolate chips.
Baking tips for perfect biscotti
- Use ingredients at room temperature. This allows the ingredients to combine properly, creating a uniform texture in the final product.
- Using a stand mixer with a paddle attachment can help mix ingredients as sometimes the dough can be rather firm.
- Sticky dough. Wet or oil your hands. This way, shaping the dough into logs is much easier.
- Use room temperature baking sheets when putting the logs in the oven during the first bake. Using baking sheets previously in the oven can make the logs soft and not hold their shape.
- Put no more than two logs at a time on the baking sheets, as the logs will spread during baking.
- To add a richer flavor and a little more crunch, toast any nuts included in the recipe.
- To slice the logs, use a serrated knife in a back-and-forth motion for best results. Cutting the biscotti in a rectangular shape or at an angle is a personal preference.
- Be gentle when turning the biscotti over in the oven during the second bake to prevent cracking or crumbling of the cookie. Use a tong to turn the biscotti.
FAQ
At their origin, biscotti are cookies with little moisture, especially after the second bake. These twice-baked cookies are supposed to be hard, dry, and crisp, providing plenty of crunch—the perfect cookie for dunking!
The final texture of the cookie depends on the total amount of time spent in the oven. For a slightly softer texture, decrease the time of the second bake. On the contrary, if the biscotti are too soft, increase the duration of the second bake to obtain a dry biscotti with the perfect crunch.
The thickness of the biscotti is a personal preference. Most recipes suggest cutting them ½” thick. Remember that cutting them thicker or thinner will affect the final yield. A thinner cut will yield more biscotti versus a thicker one.
The trick to getting intact biscotti is using a serrated knife and cutting the logs into slices at the right temperature. It is best to let the logs cool until they can be easily handled so you don’t burn your fingers. Waiting too long will make the logs hard and can break while slicing. Not waiting long enough and slicing the logs while too hot can cause them to crumble.
At room temperature, they keep well in airtight containers although they don’t need to be absolutely hermetically sealed. A slight flow of air will help them stay crispy! Glass or ceramic containers, as well as cookie tins, are best for these cookies. Placing tissue paper at the bottom can help absorb any excess moisture. Store plain biscotti at room temperature for up to 4 weeks.
Once the biscotti are at room temperature, wrap each one tightly in cling wrap. Place the individually wrapped biscotti in an airtight, freezable plastic or glass container. You can also use freezer bags. Label with the date and freeze. Consume within three months.
Biscotti may have softened during storage depending on the different add-ins, for example, dried fruit. These ingredients can have some moisture, rendering the cookie soft. A simple fix: just pop those in the oven at 300°F for 3-5 minutes and the biscotti are good as new.
Yes, freezing biscotti dough is possible. Form it into a log once the biscotti dough is made, wrap it in plastic wrap, and freeze. When ready to make this decadent treat, thaw the logs overnight in the refrigerator and bake as per the recipe.
Yes. Simply replace the all-purpose flour with gluten-free flour like Bob’s Red Mill GF Baking flour (NOT SPONSORED).
Italian biscotti recipes we love
Looking for more? Be sure to consult all of my Biscotti recipes.
In conclusion
Nowadays, biscotti come in both sweet and savory versions, offering endless possibilities!
Once you’ve tried some recipes, feel free to create your unique combinations.
The possibilities are endless with this type of Italian cookie since different flavorings and add-ins such as nuts, candied or dry fruit, extracts, spices and even chocolate chips make each recipe unique.
For example, turn this classic cookie into a decadent treat by generously drizzling it with a luscious lemon glaze! Another suggestion from a reader is to incorporate lemon sugar into the tops of the logs before the initial baking process.
Whether you’re enjoying a traditional recipe or exploring new flavor combinations, the joy of biscotti lies in its adaptability to suit any taste or occasion.
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THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made these lemon biscotti cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipes with lemon juice
Recipe
Lemon Biscotti
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Ingredients
- 2 cups flour all purpose, 284 grams
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup lemon sugar (refer to note) 150 grams
- ¼ cup brown sugar 50 grams
- 2 eggs room temperature
- ¼ teaspoon vanilla extract
- 1 tablespoon limoncello or lemon juice, freshly squeezed
Instructions
- Preheat oven to 325° F (160° C). Position rack in the center.
- Line baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder and salt). Set aside.
- In a large bowl, whisk the eggs together with both sugars, vanilla extract and limoncello (or lemon juice) until mixture thickens slightly and turns a lighter color.
- Add the dry ingredients to the wet ingredients; stir with a wooden spoon until just incorporated.
- Use a large spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed. Space the logs about 3 inches apart.With damp fingers, shape each section of dough into a log shape.
- Bake for approximately 30 minutes or until light golden brown in color and firm. Allow to cool slightly for about 10 minutes.
- Remove logs from baking sheet and transfer to cutting board.
- Using a serrated knife, slice cookies at an angle about ½ – ¾ inch thick.
- Place slices flat, back on the baking sheets, and return them to the oven for about another 10-15 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
- Place on a wire rack to cool completely before storing.
Notes
Variations:
Orange Biscotti: Replace the lemon juice with 1 tablespoon of orange juice concentrate; replace the lemon zest with that of an orange. Spiced Biscotti: Eliminate the lemon zest. Add 1 teaspoon of Allspice. Chocolate Chip Biscotti Recipe: Replace the lemon zest with 1 tablespoon of orange zest. Add ½ cup of dark chocolate mini chocolate chips. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.Nutrition
I originally published this post on June 23, 2019, and republished it on April 9, 2024, with updated content and photos. Thanks for sharing.
Richard Stawicki
I’ve been making this recipe with one minor change and sending them out as Christmas presents for a couple of years. Just getting ready to make this years batches. Everybody loves them, so each year I have to make more. ( I vacuum seal them before shipping) My variation? Lemon sugar imbedded into the tops of the logs before the first baking.
Maria
Sounds amazing Richard! Thanks so much for sharing!
Rolande
Mes meilleurs Biscotti! Inspirés de votre recette de base, j’ai ajouté 1 T de noisettes et quelques pelures d’orange confites. WOW, WOW,WOW.
Génial aussi votre truc de la cuillère à crème glacée.
Je partage un autre truc que j’ai lu sur un Blog italien pour faciliter le découpage: vaporiser un peu d’eau sur les bûches à la sortie du four et les recouvrir d’un linge humide. Après 10 mn, elles se sont découpées comme un charme.
J’ai repéré plein d’autres recettes de plats cuisinés par la nonna d’une amie , il y a 50 ans et dont je me souviens comme si c’était hier comme un certain biscuit au citron, j’ai conservé la recette sauf que c’était pour 6 douzaines!
Je suis fan de l’Italie et votre site comble toutes mes envies. Merci!
Maria
Merci infiniment pour avoir partagé vos adaptations à ma recette de biscotti Rolande! L’ajout de noisettes et de pelures d’orange confites semble délicieux. Je suis ravi que vous ayez trouvé utile l’astuce de la cuillère à crème glacée ! Votre astuce pour faciliter la découpe est brillante, je vais certainement l’essayer. C’est réconfortant de savoir que mon site vous apporte de la joie. Un gros merci!
Maria S
I needed some sweetness after having a dental surgery without nuts or seeds.
I came across your Lemon Biscotti.
I enjoy first thing in the morning a good cup of Joe and a little sugar.
I just finished making them.
I did as stated but only received about 24 cookies.
My dough was not nearly as firm as other recipe’s (not sure why) I’ve used; therefore I did not get the height but they were delicious (just what I wanted)!
I also tried coating some with cinnamon sugar after they were done like another commenter did which was good also!
I love getting your emails!
Maria
Thanks so much Maria!
Angie
Hello Maria, I made the lemon biscotti ,they came out great. All my family loves them. A great dunking cookie. Your instructions are fantastic. Thank you! Have a great day.
Gen
I was looking for a biscotti recipe with no nuts – this was perfect. They are crisp and delicious with a lovely mild lemon overtone. The instructions were extremely easy to follow. Thank you so much!
Maria
My pleasure Gen! Thanks so much for taking the time to comment!
Heidi
The lemon biscotti were delightful. Along with the anise and almond, and several others. Being Italian, I grew up next to Nona making biscotti but always felt the old family recipe just needed a minor tweak.
I have baked for years and twisted the recipe this way and that…your simple layout of NOT being afraid of a sticky dough DID THE TRICK!! I was always taught, by Nona, family and a few pastry chefs, the dough should be more like play dough, the minute I let it be a bit “wetter” than I was taught, Voila! The missing link was found!
Thank you for sharing your knowledge; as I’m currently at home, climbing walls, recovering from hip surgery, I am looking forward to making several more of your recipes.
Cheers!!
Rocky Pizzarello
First time making biscotti – so good, tried again. EXCELLENT. Directions were impeccable, taste to die for. Made a 2nd batch. With the 2nd batch, cut the biscotti with a pizza cutter. It was a lot easier than a serrated knife. Now to experiment with flavors. Thanks so much!!
Maria
How wonderful Rocky! Thanks so much for sharing and taking the time to comment, appreciate it!
paula a williams
Dear Maria,
Spent a lot of time over the weekend, reading and obsessed with your Italian-Themed recipes. Baked your Lemon Biscotti and was especially happy because YOUR recipe contains no butter or oil…and have read that this is the way “real” Italian Biscotti is made. THE BISCOTTI IS SOOOOO DELICIOUS. Made some sugar-free icing with Lakanto sweetener (used a vitamix to powder it), and added lemon juice+lemon extract to make a glaze that contains NO calories). Iced some and left the rest plain. All were absolutely PERFECT.
Thank you for sharing your recipes and “how-to’s”. No matter how much you “think” you know, there is always more to learn, and you are so generous to share your knowledge with us.
Maria
Thank you so much for your kind words Paula. They are truly appreciated.
I am humbled and very grateful for your support in this journey of mine. Thank you.
Jenny
Maria, thank you for this recipe! I had never made biscotti before trying your lemon biscotti recipe, yet they turned out wonderful (just like your photos) and were surprisingly easy! I will be wrapping up several to go into a Mother’s Day gift basket for my mother-in-law, who loves all things Italian. My husband doesn’t like very dry biscotti, so I put aside a few from the first bake for him. He enjoyed them very much. I love truly crispy biscotti, and found the twice-baked to be delicious and wonderful with my tea. So happy to have found your website. Take care!
Maria
Thanks so much for taking the time to comment Jenny. I am so thrilled to read this! It really is my pleasure.
David Birarda
Thanks Maria, for this simple and reliable recipe. I’ve been repeating this one for years, and am never disappointed. I use whole wheat flour and bake them till quite dry, sometimes with lemon, sometimes with orange. They stand up nicely to dunking, preferably in a hearty vino rosso. What is your favourite beverage for dunking these?
Maria
Thanks so much for taking the time to comment David! A hearty vino rosso is truly lovely.
Maria Courtenay-Luck
I have made five batches of the limoncello biscotti on good Friday and handed them out on Easter saturday to my 5 sisters, 3 children and friends.
My granddaughter chloe loved them but all my sisters were so delighted with them. I added lemon icing on them.
This is our second time in our lives we have not been together for a Easter festival our immediate family is 28 we are really missing each other and the children are missing their cousins we are a large Italian family that live in London.
Maria
Hello Maria! Thank you so much for taking the time to share, I truly appreciate it! I love the addition of the lemon icing! These are very challenging times. Let’s hope it shall soon pass…