Italian Lemon Biscotti Recipe: A Step-by Step Guide

Discover the perfect balance of citrus and crunch with this Italian lemon biscotti recipe. Elevate your baking game and become a biscotti pro today!

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

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.

Just for you! A printable baking checklist to help you keep track of all your baking needs.

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★★★★★ 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

I originally published this post on June 23, 2019, and republished it on April 9, 2024, with updated content and photos. Thanks for sharing.