Lemon Biscotti

Lemon Biscotti is 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? Or give our classic snickerdoodle biscotti recipe a try soon.

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.

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

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.

If you love these easy cookies, try our Italian ricotta cookies next. Or for another lemon twist, our lemon ricotta cookies are fantastic. You also can’t go wrong with this Italian linzer cookie recipe!

Ingredient Notes

• Butter- we use unsalted butter for most of our baking. This allows us to control any salt added. Be sure to use our tips and tricks on how to soften butter quickly.
• 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. Use our guide on how to zest a lemon.
• White chocolate melting wafers. I use Ghirardelli brand.

Easy Instructions

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.

Shape and Bake. 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.

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.

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

More Lemon Desserts

• Lemon Cheesecake Bars
• The BEST Lemon Bars
• Lemon Cake Bars
• Lemon Poke Cake
• Coconut Lemon Cake
• Lemon Bundt cake

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Lemon Biscotti

4.53 from 17 votes

By: Aimee

Lemon Biscotti is 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.

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 14 biscotti

Ingredients 

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For the biscotti:

• ▢ 6 Tablespoons unsalted butter softened
• ▢ ¾ cup granulated sugar
• ▢ 2 large eggs
• ▢ ½ teaspoon lemon extract
• ▢ 1 lemon zested (about 1 teaspoon 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

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Instructions 

• 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.
• 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.
• Bake for 25 minutes in a 350 degree oven. Remove and cool 10 minutes.
• Slice in 3/4-1inch slices. Turn each slice carefully onto it’s side. Return to oven and bake 8 minutes.
• Flip to opposite side and bake an additional 8 minutes. Remove and cool completely.
• In a small bowl combine lemon zest and granulated sugar. Mix with a fork until combined.
• Dip tops of each cooled biscotti into melted white chocolate and immediately sprinkle with lemon sugar. Allow to set (about 10 minutes) and enjoy.
• Store in an airtight container or ziploc bag for up to 10 days. ENJOY.

Notes

• 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.

Nutrition

Serving: 1biscotti, Calories: 227kcal, Carbohydrates: 33g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 42mg, Sodium: 63mg, Fiber: 1g, Sugar: 19g

Course: Breakfast and Brunch

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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!