There’s something satisfying about baking biscotti at home. It’s not flashy. It doesn’t try to impress. But it delivers every time. This lemon biscotti recipe is crisp, lightly sweet, and just sharp enough from the lemon to make it interesting. It’s the kind of cookie you make once and then come back to whenever you want something homemade but not overcomplicated. Whether you’re dipping them in coffee, tea, or just grabbing one straight off the counter, they hit the spot.
What You’ll Need
Equipment
You don’t need any fancy gear for this. A few kitchen staples will get you through from start to finish:
- One large mixing bowl
- One medium mixing bowl
- Hand mixer or stand mixer (a whisk works too, but it’ll take more elbow grease)
- Measuring cups and spoons
- A baking sheet
- Parchment paper
- Microplane or fine grater (for zesting the lemon)
- A knife for slicing biscotti
- A small spoon (for drizzling the glaze)
If you have a silicone baking mat, you can use that instead of parchment, but parchment makes cleanup easier. Other than that, keep your workspace clean and don’t overthink it. This recipe is all about keeping things practical and doable in any kitchen.
Prep Time & Bake Time
Prep Time: 20–25 minutes
First Bake: 20 minutes
Second Bake: 10 minutes
Cooling & Glazing: 20 minutes
Total Time: Around 1 hour, give or take
It’s not a fast recipe, but you’re not standing over it the whole time either. Most of the time is waiting for things to bake and cool. Good time to clean up or prep the glaze.
Ingredients
Here’s a simple breakdown of what goes into these biscotti. The ingredients are split into two categories: the dough and the glaze.
US Measurements
For the dough:
- 2 ½ cups all-purpose flour
- ½ cup white sugar
- 5 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 medium eggs
- 1 tablespoon turbinado sugar (for topping)
For the glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1 to 2 tablespoons lemon juice
Metric Measurements
For the dough:
- 310 grams all-purpose flour
- 100 grams white sugar
- 70 grams unsalted butter, softened
- 5 ml vanilla extract
- Zest of 1 lemon
- 30 ml fresh lemon juice
- 8 grams baking powder
- 2 grams salt
- 3 medium eggs
- 12 grams turbinado sugar (optional, for topping)
For the glaze:
- 120 grams powdered sugar
- 2 grams lemon zest
- 15 to 30 ml lemon juice
These are basic ingredients. The lemon is doing most of the flavor work here, and the butter gives the dough a soft crumb before the second bake firms everything up. If you’re using bottled lemon juice, try to go for one that’s 100% juice with no added flavors.
Bringing the Dough Together
Creaming Butter and Sugar
Start by setting your oven to 350°F (175°C) and lining your baking sheet with parchment paper. That way, you’re not scrambling to prep while your dough sits around drying out.
Grab your large bowl and combine the softened butter and white sugar. You want to beat it until it turns pale and fluffy. If you’re using a hand mixer, medium speed does the trick in about 2 to 3 minutes. If you’re going by hand, use a whisk or sturdy spoon and keep going until it looks lighter and feels smooth.
Creaming the butter with the sugar doesn’t just mix them — it creates tiny air pockets that help the biscotti bake evenly. It’s a small step, but it makes a big difference in texture later on.
Adding Eggs and Flavor
Crack your eggs in one at a time. Mix well after each one so everything combines properly. Don’t rush it — slow and steady mixing helps keep the batter smooth. Once your eggs are mixed in, toss in the lemon zest, lemon juice, and vanilla extract. Stir it all together until the mixture is uniform. It’ll smell pretty strong — lemon tends to hit hard when it’s fresh, but that sharpness will mellow out once baked.
Mixing Dry Ingredients In
Now grab your second bowl. Combine the flour, baking powder, and salt. Give it a quick stir to blend.
Slowly add the dry ingredients to the wet mixture. Do it in two or three parts to avoid clumps. The dough will be sticky, and that’s okay. Don’t overmix — just stir until there’s no dry flour left.
When it gets too thick for the mixer, switch to your hands. Lightly flour them if you need to. The goal here is to form the dough into a rough ball that holds together. It won’t be perfectly smooth — that’s normal.
Forming and First Bake
Shaping the Log
Take your dough ball and place it on the parchment-lined sheet. Flatten it slightly and start shaping it into a log. You’re aiming for something about 10 inches long, 3 inches wide, and 1 inch thick. It doesn’t have to be exact, but try to keep the thickness even so it bakes consistently.
Once shaped, sprinkle turbinado sugar over the top. This step is optional, but it gives the biscotti a bit of crunch and a hint of caramelized flavor.
First Bake Details
Pop the sheet in your preheated oven and bake at 350°F (175°C) for 20 minutes. The log should puff up slightly and turn golden on the edges.
When the timer goes off, take the biscotti out and let it cool on the sheet for about 10–15 minutes. Don’t skip this step — if you try to cut it too soon, it’ll crumble. Letting it rest helps the crumb firm up just enough for clean slicing.
Slicing and Second Bake
Cooling Before Slicing
Once your log has had a chance to cool a bit, transfer it to a cutting board. Use a sharp, serrated knife — a bread knife works great. Slice the log into 1-inch wide pieces. You should get about 10–12 slices depending on how precise you are.
Cut straight down, not at an angle. If the ends crumble a little, don’t stress. Those make great test pieces (or snacks for the cook).
Cutting and Baking Again
Put the slices back on the baking sheet, this time laying them cut side up. You want the exposed inside to get crisp.
Return the sheet to the oven and bake for another 10 minutes. This is the stage that gives biscotti its crunch. If you like them super dry and crispy (for dunking), you can flip them over halfway through and give them an extra 5 minutes.
Once done, take them out and let them cool completely on a wire rack or the pan. They’ll harden more as they cool, so don’t judge them too early.
Lemon Glaze
Making the Glaze
Once your biscotti are out of the oven and cooling, it’s time to make the glaze. This part’s easy and doesn’t take more than a few minutes. Grab a small bowl and combine your powdered sugar, lemon zest, and lemon juice. Start with 1 tablespoon of lemon juice and stir. If the glaze feels too thick or clumpy, add a few more drops until you get a smooth, pourable texture. Not watery—just thin enough to drizzle. If you accidentally add too much liquid, throw in a little more powdered sugar to balance it out.
The zest here gives the glaze a punch of lemon without making it sour. You’re not looking for a full-on frosting—this is just a bright, slightly sweet topping that firms up when it dries.
Use a spoon to drizzle it over each biscotti piece. You can go light or heavy, depending on your taste. Don’t glaze while they’re still hot—the sugar will melt off. Wait until they’re cool to the touch.
Glazing the Biscotti
There’s no exact science to this. Spoon the glaze slowly across the top of each cookie. It doesn’t need to cover the whole surface—just enough to add some tang and shine. If it drips over the sides, that’s fine. Some people like to dip the bottoms instead of drizzling. You can try that too.
Once they’re glazed, set the biscotti aside and let them sit at room temperature for about 15–20 minutes, or until the glaze firms up. If you’re storing them later, make sure the glaze is completely dry to avoid sticking.
Cooling and Serving
Let It Cool Completely
Cooling is part of the process—don’t rush it. If you store the biscotti while they’re still warm or the glaze is soft, you’ll end up with a sticky mess and possibly soggy centers. Let the biscotti rest on the pan or a rack until they’re totally firm and dry.
You’ll notice the texture change as they sit—what felt slightly soft right out of the oven will turn crisp as they cool. That crunch is the signature of biscotti. It’s what makes them last longer and why they’re so good for dipping.
Serving Ideas
You don’t need to do much here. Biscotti are meant to be simple. Serve them with coffee, tea, or even hot chocolate. They’re also good with cold milk, if that’s your thing.
If you’re hosting or gifting, stack a few in a glass jar or wrap them in parchment and tie with twine. They hold up well and don’t get stale easily, so they’re a good make-ahead treat.
You can also pair them with a light dessert wine like limoncello or a not-too-sweet white if you want to go the adult route.
Nutritional Info (Estimate)
Here’s a ballpark nutritional breakdown for one piece of lemon biscotti (based on a batch of 12, glazed):
- Calories: ~150
- Fat: ~5g
- Carbohydrates: ~24g
- Sugar: ~12g
- Protein: ~3g
- Fiber: ~1g
- Sodium: ~80mg
Keep in mind these are estimates. Real values can vary based on the size of your biscotti, how much glaze you use, and the brands of ingredients. If you’re watching your sugar or carbs, you could cut the glaze, reduce the sugar in the dough, or try substituting part of the flour with almond flour (though that might change the texture).
Tips and Troubleshooting
Dough Too Wet or Dry
This dough walks a fine line—too dry, and it crumbles when you try to shape it; too wet, and it spreads too much in the oven. If your dough is too sticky to handle, dust your hands with flour. Don’t add too much flour to the dough directly—it’ll make the final biscotti tough.
If it’s too dry and won’t come together, crack a fourth egg and add just a tablespoon at a time until it holds. Humidity, flour brands, and egg size can all affect how the dough turns out, so don’t panic if it feels a little off.
Biscotti Too Dense or Too Hard
Dense biscotti usually mean the butter wasn’t creamed enough, or the eggs didn’t fully incorporate. If yours came out heavy, try mixing a little longer next time and don’t skip the creaming step.
If they’re rock-hard after baking, they may have been left in the oven too long on the second bake. Biscotti should be crisp, but not jaw-breakers. Ten minutes per side is usually enough. If you like a softer middle, bake only 8 minutes on the second round.
Glaze Too Thin or Too Sticky
If your glaze is running off the biscotti or not setting, it probably needs more powdered sugar. It should be thick but pourable, like honey. If it’s too thick to drizzle, loosen it with a few drops of lemon juice or even warm water.
A glaze that stays sticky means it didn’t have time to dry. Leave them out longer at room temp, or place them under a fan for a few minutes if you’re in a rush.
Storage and Shelf Life
The beauty of biscotti is how well they store. Once they’re fully cooled and the glaze has set, place them in an airtight container. Room temperature is fine—no need to refrigerate.
They’ll stay fresh for about 2 weeks at room temp, maybe longer if your kitchen isn’t humid. If you want to keep them even longer, freeze them.
To freeze: place in a single layer in a freezer-safe bag or container. They’ll last about 2 months. When ready to eat, let them thaw at room temperature. No need to reheat—they’re best crunchy.
Avoid stacking glazed biscotti unless you have wax or parchment paper between layers. Otherwise, they’ll stick.
Why This Recipe Works for Home Cooks
This biscotti recipe is designed with home cooks in mind. It skips complicated techniques and ingredients you won’t use again. Everything can be found in a basic grocery store, and it doesn’t ask for any special equipment beyond what most people already have in their kitchen. That’s important because not everyone has a stand mixer, a zester, or even a cooling rack. And that’s okay. You can still make great biscotti.
The method here—mixing wet and dry separately, shaping by hand, and baking twice—follows the traditional Italian approach, but it’s simplified. No fuss, no hard-to-follow steps. You get a cookie that holds up well, tastes fresh, and actually improves after a day or two.
What makes this especially good for home bakers is how forgiving the dough is. A little too wet? Chill it or flour your hands. A little too dry? Add a bit of egg or lemon juice. You don’t need to stress if it’s not perfect on the first go. It almost always turns out fine.
And the lemon flavor? It’s clean and sharp but not overwhelming. It cuts through the sweetness of the glaze and keeps the biscotti from being bland. It’s the kind of balance that makes a cookie memorable without being complicated.
Variations You Can Try
Almond Lemon
One of the easiest ways to mix things up is to toss in some chopped almonds. About ½ cup (60g) is a good start. You can toast them first if you want extra flavor, or leave them raw for a lighter crunch.
If you’re going this route, reduce the flour slightly—by maybe ¼ cup (30g)—so the dough doesn’t get too stiff. The almond and lemon combo is a classic, and the nuts give a bit more texture.
This version also pairs well with a darker glaze, like one made from honey and lemon, or even a simple dusting of powdered sugar if you’re skipping glaze altogether.
Chocolate-Dipped
Once the biscotti are baked and cooled, melt some dark or semi-sweet chocolate and dip half of each cookie. Set them on parchment until the chocolate sets. You can skip the lemon glaze or do both, depending on how sweet you want them.
Chocolate works surprisingly well with lemon, especially when you keep the chocolate dark. It gives you that sweet-bitter contrast without making the biscotti too rich. Great for when you want something more indulgent without being over-the-top.
If you’re gifting these or bringing them to a gathering, the dipped version looks a little more polished. Just remember, chocolate softens in warm weather, so store them in a cool spot.
Final Thoughts
Lemon biscotti might sound fancy, but this recipe proves you don’t need a professional kitchen—or years of baking experience—to pull it off. The ingredients are simple. The process is straightforward. And the result? A crisp, flavorful cookie that lasts for days and works just as well as a breakfast treat or a late-night snack.
What’s great about biscotti is how unfussy they are. You’re not aiming for gooey or delicate or melt-in-your-mouth here. You’re going for firm, dry, and full of flavor. And that’s what this recipe delivers.
If you’ve never made biscotti before, this is a good starting point. If you’ve made it a hundred times, this version might still surprise you with how well it works without any frills.
It’s a recipe you can come back to again and again. And honestly, once you see how easy it is to make something this good at home, you’ll wonder why you ever bought them in the first place.
FAQs
1. Can I use bottled lemon juice instead of fresh?
Yes, you can. Fresh lemon juice gives a brighter flavor, but bottled will still work in a pinch. Just make sure it’s pure lemon juice with no added sweeteners or preservatives.
2. Do I have to use turbinado sugar on top?
Nope. It’s optional. It adds a nice crunch and slight caramel flavor, but the biscotti will bake just fine without it.
3. Can I skip the glaze?
Absolutely. The biscotti are still flavorful without the glaze. You could even sprinkle a bit of powdered sugar instead or leave them plain for a less sweet version.
4. Why do my biscotti crumble when I slice them?
Most likely, you didn’t let the log cool enough after the first bake. Wait at least 10–15 minutes before slicing. Also, use a sharp, serrated knife and cut straight down without sawing.
5. How do I keep biscotti from getting soft in storage?
Make sure they’ve cooled completely before storing, and always use an airtight container. If your kitchen is humid, add a piece of paper towel inside the container to absorb moisture.
