Lemon Biscotti

Lemon biscotti is the perfect treat to brighten your mornings or sweeten up your afternoon coffee break. With its delightful crunch and zesty flavor, every bite is a reminder of sunny days and refreshing lemonade. These biscotti are not only satisfyingly crisp but they also pack a punch of bright lemon flavor, complemented by the richness of toasted almonds and creamy white chocolate. The combination makes for a snack that’s both sophisticated and comforting.

I first stumbled upon this recipe during a breezy spring afternoon while searching for the perfect afternoon snack to share with friends. As soon as I took my first bite, I was transported to a quaint café in Italy, where the scent of freshly baked biscotti fills the air. These lemon biscotti are quick to prepare and suitable for any occasion, whether you’re hosting a brunch, enjoying a cozy night in, or simply looking for a delightful pick-me-up. I can’t wait for you to try them!

How to Make Lemon Biscotti

1. Prepare the Dry Mixture: In a small bowl, whisk together the 2 cups plus 2 tablespoons all-purpose flour, ½ cup sliced toasted almonds, and 1 teaspoon baking powder. Set it aside for later.

2. Mix Wet Ingredients: In a medium bowl, vigorously whisk together 2 large eggs, 1 cup granulated sugar, ½ cup melted butter, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and ½ teaspoon salt until fully combined and smooth.

3. Combine Mixtures: With a spatula, gently fold in the dry flour mixture into the egg mixture. Stir just until a shaggy dough forms; it’s okay if it’s a bit sticky. Avoid overmixing.

4. Chill the Dough: Shape the dough into a ball, wrap it tightly in cling wrap, and place it in the refrigerator for 30 minutes. This will help it firm up for easier handling.

5. Preheat and Prepare the Oven: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper, making for easy cleanup.

6. Divide and Shape the Dough: Once chilled, turn the dough onto a lightly floured surface and divide it into two halves. Roll each portion into 12-inch logs and position them on the prepared baking sheet with space in between.

7. First Bake: Bake the logs in the preheated oven for 25–30 minutes, or until they are lightly browned and firm to the touch. You’ll know they are ready when they smell heavenly!

8. Cool and Slice: After removing them from the oven, let the logs cool on the baking sheet for 10 minutes. Then, transfer them to a cutting board. Using a serrated knife, slice each log diagonally into ¾-inch thick slices.

9. Second Bake: After slicing, arrange the biscotti cut side up on the baking sheet and bake for another 10–15 minutes until they become dry and crisp. They will continue to firm up as they cool.

10. Melt the Chocolate: Once cooled completely on a wire rack, drizzle the melted white chocolate over the biscotti. You can do this by placing the wire rack over a baking sheet to catch any drips. Let the chocolate set.

11. Enjoy: Serve your lemon biscotti with a steaming cup of coffee or tea. Store the leftovers in an airtight container at room temperature for up to 5 days.

Storing & Reheating

For the freshest taste, store your lemon biscotti in an airtight container at room temperature for up to 5 days. If you need to keep them longer, refrigerate them for up to 2 weeks, just use a sealed container. You can also freeze them for up to 3 months—just be sure to wrap them tightly. Reheat by placing them in the oven at 300°F (150°C) for about 5-10 minutes. This will help revive some of that crispiness and flavor.

Lemon biscotti is a delightful treat that marries the zest of citrus with the comforting crunch of freshly baked cookies. They make the perfect companions for a cozy cup of your favorite beverage. I encourage you to experiment with this recipe—swap in other nuts or even add a hint of lavender for a unique twist. Enjoy making these scrumptious biscotti, and don’t forget to share them with someone special.

Recipe FAQs

Lemon Biscotti

Recipe Author: Naomi

This Lemon Biscotti is a delightful treat featuring the bright flavor of lemon and creamy white chocolate, making it a perfect addition to your dessert table. Simple to prepare and utterly delicious!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Print Recipe

Pin Recipe

• Prep Time 35 minutes
• Cook Time 45 minutes
• Yield 24 biscotti 1x

Ingredients

Scale 1x2x3x

• 2 cups plus 2 tablespoons all-purpose flour
• ½ cup sliced almonds, toasted
• 1 teaspoon baking powder
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• ½ cup butter, melted
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon salt
• ½ cup chopped white chocolate, melted

Cook Mode Prevent your screen from going dark

---

Instructions

1. Whisk together the flour, toasted almonds, and baking powder in a small bowl. Set this mixture aside.
2. In a medium bowl, whisk the eggs, sugar, melted butter, lemon juice, lemon zest, and salt until smooth.
3. Add the flour mixture to the wet ingredients and stir until a shaggy dough forms. Gently knead until just combined.
4. Shape the dough into a ball, wrap it tightly in cling wrap, and refrigerate for 30 minutes.

---

Notes

For added flavor, consider using lemon extract along with lemon juice and zest.
These biscotti can be stored in an airtight container for up to two weeks.
Experiment by adding other ingredients such as nuts or dried fruit.

---

Nutrition

• Serving Size: 1 biscotti
• Calories: 125
• Sugar: 7g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

RECOMMENDED RECIPES

Cookie Monster Cookies The Best Easy Cut-Out Sugar Cookies Berger Cookies Brookie Cookies