Lemon Biscotti | Learn How to Make Cool Italian Lemon Biscotti with Lemon Glaze

This is an easy-to-make Lemon Biscotti recipe that is easier to make than cookies! Once you make this simple Lemon Biscotti recipe, you can then vary it in special but different ways!

All right, are you ready to learn how to do this? Yes, you are. Let’s get a-baking.

Lemon Biscotti – What Are They & What Do They Taste Like?

Biscotti is a lengthy cookie that is cooked twice to make it crisp and crispy! Biscotti is also an umbrella word for ” biscuits ” or ” cookies ” in Italian. Cantucci or cantuccini are the more particular names for this kind of biscuit, however, they are frequently referred to as biscotti outside of Italy.

These may seem sophisticated, but they are really quite simple to build! We just roll out the dough and bake it in logs. Let the logs cool somewhat before slicing them and baking the pieces a second time! Very simple!

These delicious crunchy lemon biscotti are packed with lemon zest and toasted almonds, and then drizzled with a vibrant, lemony glaze! They’re the ideal springtime snack to pair with tea!¹https://www.barleyandsage.com/lemon-biscotti/

These easy-to-make lemon biscotti look so fancy but are so easy and make the most wonderful cookie gift and who on earth doesn’t want a cookie gift?

The Nutritional information of Lemon Biscotti – 18 Servings

• Calories: 133kcal
• Carbohydrates: 25g
• Protein: 1g
• Fat: 3g
• Saturated Fat: 2g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Trans Fat: 1g
• Cholesterol: 8mg
• Sodium: 93mg
• Potassium: 64mg
• Fiber: 1g
• Sugar: 14g
• Vitamin A: 97IU
• Vitamin C: 1mg
• Calcium: 23mg
• Iron: 1mg

Lemon Biscotti Recipe

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 18

Equipment & Kitchen Utensils Used: large mixing bowl, teaspoons, tablespoons, measuring cup, timer, oven, large baking sheet, cookie sheet, serrated knife, cake plate, or serving board.

Ingredients

• Butter
• Sugar
• Eggs
• Vanilla
• Flour: All-purpose flour is mainly used, but you can use almond flour in place of ordinary flour in any baked item for an additional nutty taste! It’s completely optional, but it’s a necessity if you have almond flour on hand.
• Baking powder
• Salt
• 2 lemons (lemon extracts): During baking, never use too much acid since it might affect how your baked products rise. Lemon sweets are affected by this. Lemon extract is the greatest method to obtain all of the lemon taste without any of the acidity! The paste is recommended and it is also available in liquid form. You can find it in the baking section of your local supermarket!
• Lemon zest and juice – For the finest taste, use fresh lemons! If required, a little bottle of lemon juice might be substituted.
• Turbinado sugar (optional)

Making Cool Italian Lemon Biscotti

Form your very easy dough into a log. You can make lemon biscotti if you can prepare meatloaf!

For added crunch, sprinkle the dough using Turbinado sugar (raw). If you don’t have it, you may skip it. You’ll still like these cookies!

After baking and cooling the biscotti log. Chop into ½ inch pieces using a sharp knife.

Put the slices on a baking sheet lined with parchment paper.

Bake the slices for 20 minutes at 350°F.

If you prefer your lemon biscotti soft, twenty minutes is ideal. Add 10 minutes extra for a crisper cookie.

Cut the chilled biscotti bread into ½ inch pieces using a serrated knife.

Let your baked biscotti cool. Make your basic lemon glaze and pour it over the biscuit with a fork.

Using a fork, drizzle the lemon glaze over the cooled lemon biscotti.

Instructions

• Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18″ x 13″) baking sheet.
• In a medium-sized bowl, beat the butter, sugar, salt, zest, almond extract, and baking powder until the mixture is smooth and creamy. Beat the lemon juice and eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
• Scrape the dough onto the prepared baking sheet. Shape it into a log that’s about 13″ long x 3″ wide x 3/4″ thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here.
• Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Reduce the oven heat to 325°F.
• Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides and top. Softening the crust just this little bit will make slicing the biscotti much easier.
• Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1/2″ slices. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
• Set the biscotti on the edge of the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, until they feel very dry and are beginning to turn golden around the edges. Remove the biscotti from the oven, and transfer them to a rack to cool.
• To make glazed biscotti: Combine the confectioners’ or glazing sugar with the lemon juice powder and milk; drizzle over cooled biscotti.
• Store completely cool biscotti at room temperature, well wrapped, for a couple of weeks. Freeze for longer storage.

Recipe Notes – Tips for Successful Baking of Lemon Biscotti

• It’s not recommended to dip the lemon biscotti into coffee because of the tart lemon sauce. They are, however, great with a mug of milk or herbal tea!
• Instead of lemon, you can also sprinkle these lemon biscotti with white chocolate!
• Store lemon biscotti in an airtight container for up to 3 weeks.  You can freeze for an additional 3 months in freezer bags after that.
• Recommendations come for utilizing weight measures for the best results (particularly while baking) since they are the most exact. Kitchen scales are inexpensive and decrease the number of dishes you must do! To be sure, all of my recipes incorporate US customary measurements. Convert measurements for common substances with this chart!
• Substitutions: Substitutes that will work in all of my recipes have been listed in this article, but it isn’t guaranteed about the outcomes if you use items that haven’t been advised. [For example, honey and granulated sugar are both sweets, but their characteristics are so dissimilar that they cannot always be replaced in a 1:1 ratio. Using honey instead of granulated sugar in following a cookie recipe can result in a huge mess.] Precise ingredients/brands that are to be used are included in the recipe card.
• For the salt: Diamond Crystal Kosher Salt is one of the most commonly used salts in cooking and baking since it’s the greatest all-purpose salt. If you’re not employing kosher salt, use this helpful conversion table! When in doubt, decrease the quantity of table salt used in baked products by half. It is recommended to under-salt while cooking since you can easily add more! If you have over-salted, a splash of acid (such as lemon juice) will assist.

Other Different Variations of Biscotti That You Can Make

Just leave out the lemon and replace it with;

• 1 cup of nuts, chopped
• 1 cup of chopped chocolate
• For chocolate biscotti, decrease the flour by 1/4 of a cup and add 1/4 of a cup of unsweetened cocoa.
• 2 tablespoons dry coffee with espresso powder for a coffee biscotti
• Substitute almond extract for vanilla extract and half a cup of toasted almonds for an almond biscotti
• a combination of any of the above!

Storing Biscotti – How Do You Store Lemon Biscotti?

Biscotti may be stored in an airtight container at room temperature for up to three weeks and frozen for a maximum of three months.

Making Lemon Biscotti is Hardly a Challenge for Anybody

Biscotti look like a challenge to bake, but if you can shape a meatloaf and slice a loaf of bread, you’ve got all the skills you need to make delicious, gorgeous biscotti. This version – lemon biscotti, very mildly scented with lemon, is perfect for summer²https://laughingspatula.com/lemon-biscotti/. Ideal alongside fresh fruit, they’re also wonderful crumbled and layered with whipped cream (or flavored mousse) and berries, for a splashier, dinner-party-type dessert.

[bwla_faq faq_topics=”frequently-asked-questions-about-lemon-biscotti” sbox=”1″ paginate=”1″ pag_limit=”5″ list=”1″ /]

Additional resources and citations

• 1
  https://www.barleyandsage.com/lemon-biscotti/
• 2
  https://laughingspatula.com/lemon-biscotti/

Lemon Biscotti | Learn How to Make Cool Italian Lemon Biscotti with Lemon Glaze

This is an easy-to-make Lemon Biscotti recipe that is easier to make than cookies! Once you make this simple Lemon Biscotti recipe, you can then vary it in special but different ways!

Type: Dessert

Cuisine: Italian

Keywords: Lemon Biscotti

Recipe Yield: 18

Calories: 133kcal

Preparation Time: 15M

Cooking Time: 45M

Total Time: 1H

Recipe Ingredients:

• 5 tablespoons of butter at room temperature
• ½ cup of white sugar
• 2 large eggs
• 1 teaspoon of pure vanilla extract
• 1 lemon zested (about 2 teaspoons of zest)
• 1 lemon – juiced (about 2 tablespoons of juice)
• 2 cups of all-purpose white flour
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• 2 tablespoons of Turbinado (Sugar in the Raw)
  
  
  For the Glaze:
• 1 cup of confectioner sugar
• 1 teaspoon of lemon zest
• 2 tablespoons of fresh lemon juice

Recipe Instructions:

Step 1:

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

Step 2:

In a large mixing bowl add softened butter and sugar. Using an electric mixer combine until blended.

Step 3:

Add two eggs, one at a time. Add vanilla, lemon zest and lemon juice. Mix for one minute.

Step 4:

Add flour and baking powder to mixture. Beat on low until just combined being careful to not over mix.

Step 5:

Form into ball. Place on cookie sheet and shape into log that is 11″ long and 1/2″ thick. Sprinkle with Turbinado sugar (optional)

Step 6:

Bake at 350 degrees for 20 minutes. Cool.

Step 7:

Using a serrated knife carefully cut into 1/2″ slices.

Step 7:

Rebake for 20 minutes. Check for crispness. If you prefer a softer cookie remove it from oven. If you prefer a crisper cookie continue to cook for 10 more minutes. Cool.

For the Glaze:

Step 1:

Mix all ingredients in a small bowl. Using a fork drizzle over cooled biscotti.

Editor's Rating:
85