Lemon Biscotti

Lemon Biscotti – A crunchy sweet homemade treat with a citrus twist! Coffee time is even better with a plate of homemade biscotti. Dip in white chocolate for a perfect finishing touch.

My obsession with biscotti making doesn’t seem to be going away any time soon! Have you tried these Coconut Biscotti yet?

Lemon Biscotti: breakfast cookies, does it get much better than that? #lemon #biscotti

What is Biscotti

Biscotti are oblong crunchy biscuits with Italian origins.

I call them cookies because they’re slightly sweet (and often made sweeter with sugared toppings). But they’re really more of a cross between a biscuit and cookie.

Twice baked with a toasty exterior and crispy crumb, Biscotti are usually served with coffee for dunking! That means you can call them a breakfast food.

That’s right. Cookies for breakfast. Thank you, biscotti!

I used to buy my biscotti in big tins from Costco. Then I discovered how easy they are to make!

After making Pumpkin Spiced Biscotti, I dove head first into all kinds of flavors. I even made Red Velvet Biscotti!

With my equally well documented love for lemon desserts, it was only a matter of time before a Lemon Biscotti recipe would show up in my life.

These are absolutely perfect: crunchy, lemony, with just the right amount of sweetness! You’ll love these homemade biscotti for breakfast, dessert or an afternoon treat.

Ingredient Notes

Lemon extract. This form of super concentrated lemon is key for giving the biscotti their lemon flavor without adding too much moisture to the dough.

Lemon zest. Remove the zest from the whole lemon using a microplane grater or handheld zesting tool.

White chocolate melting wafers. I use Ghirardelli brand.

Easy Instructions

STEP 1. Make the dough

Beat butter and sugar, then add eggs, zest and lemon extract. Mix in flour and baking powder until a dough comes together.

STEP 2. Bake dough

Place dough on parchment lined baking sheet and press into a long rectangle. Bake for 25 minutes then remove and cool the dough for 10 minutes.

STEP 3. Slice and bake again

Cut the baked rectangle into 1 inch slices. Turn each onto its side and bake for another 16 minutes, flipping the lemon biscotti half way through baking.

STEP 4. Add topping

After the biscotti have cooled completely dip the tops into melted white chocolate. Sprinkle immediately with lemon zest and granulated sugar.

Let set for a few minutes to let the chocolate harden.

Tips and Tricks

  • The biscotti will look soft when you first take them out of the oven. Don’t worry–this is expected! They’ll get harder and crunchier as they cool.
  • Use a serrated sharp knife when cutting biscotti. So much easier than a smooth blade and creates a perfect cut.
  • Drizzle the melted white chocolate over the biscotti instead of dipping if you prefer. Both ways look beautiful.
  • Store homemade lemon biscotti in an airtight container or ziploc bag. They will keep for about 10 days.

Recipe FAQs

Can you freeze biscotti?

Yes, you can freeze both biscotti dough and the baked biscotti. Freezing biscotti after baking will result in a biscuit that’s less crunchy. To help them crisp up again after thawing, you can heat them in the oven for a few minutes before serving.

Will white chocolate chips work as a substitute for the melting wafers?

White chocolate morsels can be melted in place of the wafers, however the topping will be harder when it sets. It’ll still taste delicious though, so go ahead and use white chocolate morsels if that’s what you have.

Can I use lemon juice instead of lemon extract?

No, lemon juice will not give you the same results. Extract is highly concentrated making the lemon flavor strong even when you use just a tiny amount!
To add the same flavor with lemon juice would require much more juice and completely disrupt the levels of moisture in the recipe. Stick with the extract. It’s worth it!

Lemon Biscotti: breakfast cookies, does it get much better than that? #lemon #biscotti

The only thing better than coffee is what you eat with it. Give this Lemon Biscotti recipe a try next time you need an impressive treat to share with your friends. Crunchy, sweet and delicious!

More Lemon Desserts

More Biscotti Recipes

Give Christmas dinner a decadent finish with this Eggnog Cheesecake Cake. A creamy center and plenty of spice make this the ideal dessert for a cozy holiday celebration!

Yield: 12-14 biscotti

Lemon Biscotti

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


For the biscotti:

  • 6 Tablespoons unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ teaspoon lemon extract
  • 1 lemon, zested (about 1 Tbsp zest)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder

For the garnish:

  • ¾ cup Ghirardelli white chocolate melting wafers
  • 1 lemon, zested
  • 2 Tablespoons granulated sugar


  1. In a large mixing bowl, beat butter and sugar for two minutes until well blended. Add in eggs, lemon extract and lemon zest. Add flour and baking powder, mixing until combined, and dough comes together.
  2. Line a large baking sheet with parchment paper or silpat. Place dough on baking sheet and press (using floured hands) into a 12inch x 4inch rectangle.
  3. Bake for 25 minutes in a 350 degree oven. Remove and cool 10 minutes.
  4. Slice in ¾-1inch slices. Turn each slice carefully onto it's side. Return to oven and bake 8 minutes.
  5. Flip to opposite side and bake an additional 8 minutes. Remove and cool completely.
  6. In a small bowl combine lemon zest and granulated sugar. Mix with a fork until combined.
  7. Dip tops of each cooled biscotti into melted white chocolate and immediately sprinkle with lemon sugar. Allow to set (about 10 minutes) and enjoy.
  8. Store in an airtight container or ziploc bag for up to 10 days. ENJOY.

Nutrition Information:



Serving Size:

1 biscotti

Amount Per Serving: Calories: 277Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 63mgCarbohydrates: 39gFiber: 1gSugar: 23gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"


Posted on May 8, 2014

Comments & Reviews

  1. Really good! Easy. I didn’t have lemon extract and used lemon juice from half a zested lemon. Had to use chocolate and my drizzle isn’t beautiful. Loved the lemon sugar added on top. Would definitely make again and try other flavors.

Leave a Reply

Your email address will not be published. Required fields are marked *