My easy Italian lemon biscotti recipe is delicately sweet, has a light outer crunch but soft center. This cookie is made with real lemons, giving it a bright sweetness that cannot be replicated with extracts. A perfectly sweet snack for spring & summer!
Italian Biscotti are one of my favorite cookies to make! One bowl, one tray, no cookie scoops and they are super quick to put together.
But, lemon biscotti might be my favorite flavor.
They are a rustic, no fuss, everyday cookie.
I love the homemade look of these cookies. You can make them big, make them small, they’re always beautiful! Most importantly, it’s completely acceptable to snack on these cookies from morning til night. Biscotti with your morning coffee, biscotti midday, biscotti with your evening tea…my house is stocked with biscotti all the time.
For biscotti, nothing beats homemade.
There are cookies that I don’t mind buying, but biscotti is NOT one of them. I’ve found that the cookies at the store (and even at most bakeries…) are flavorless and are usually so rock-hard that they break your teeth. Now, I’ve never been to Italy, and I know biscotti are meant for dunking in coffee or tea, but I don’t understand why it has to be baked to a completely dry, dusty texture. Whether it’s technically supposed to be that way or not, I for one, hate a hard, crunchy cookie. So, I created biscotti that have a crisp outer crumb and a soft cookie center.
Since we’re now well into the spring season, I thought lemon would pair nicely with this buttery cookie. I added a ton of fresh zest to the dough and used the lemon juice for the glaze. In an effort to keep the lemon essences completely pure, I decided to not use an extract. The result was a soft, sweet lemon flavor in the cookie and a pop of tart glaze on top.
As I mentioned, biscotti is SO easy to make! Here are the essential steps:
- Mix the dough and form in big fat log.
- Begin to shape the dough and carefully stretch it longer and thinner. I usually go the whole length of the tray and push it down until it’s about 1/2 inch thick. You can create two smaller logs for smaller biscotti if you want to.
- Bake it off until golden brown on the edges.
- Allow to cool for about 10 minutes; slice into diagonal pieces (about 1 inch in width each).
- Lay the pieces on the tray with the side facing up, bake off again.
- When they’re done, drizzle with icing!
My easy Italian biscotti recipe is delicately sweet, has a light crunch but soft center. This cookie is made with real lemons, giving it a bright sweetness that cannot be replicated with extracts. A perfectly sweet snack for spring & summer!
- 4 tbsp butter at room temp
- 3/4 c granulated sugar
- 3 eggs
- zest of two lemons
- 2 c all purpose flour plus more for shaping the dough
- 1/8 tsp salt
- 1 tsp baking powder
- 1 c powdered sugar
- juice of one lemon
Preheat the oven to 350°F. Prep one cookie tray with parchment.
In a medium bowl, combine the butter and sugar. Mix until light and fluffy. Add the lemon zest and mix until fully incorporated.
Add the eggs and mix for about 1 minute.
Add the flour, salt and baking powder. Gently fold in the dry ingredients.
Once the mixture comes together, sprinkle a couple of tablespoons of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour as needed to form the shape.
Once your log is ready (it should be about the length of the tray), press down so that the dough is about 1/2 inch thick.
Bake for about 30min until light golden brown.
Once finished baking, allow to cool for 5 minutes on the tray.
Drop the oven temp to 300°F.
Once cooked, using a serrated knife, slice the log into cookies on a diagonal. Place the cookies on their sides and place back into the oven for 20 minutes.
After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes.
(I found that baking both sides for 20min results in a cookie that is too crisp, if you prefer that then you can bake them for 20min on the second side).
After the last bake, allow to cool on the tray.
In a small bowl, combine the lemon juice and powdered sugar. Drizzle the glaze over the tops of the biscotti.
Recipe by Owlbbaking.com