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Easy lemon biscotti recipe

Lemon Biscotti

This easy, Italian Lemon Biscotti recipe is delicately sweet, has a light outer crunch and soft center. Biscotti are so easy to make at home! This cookie is made with real lemons giving it a bright sweetness that cannot be replicated with extracts.

  • Total Time: 60 minutes
  • Yield: 12 cookies



For the Biscotti

  • 4 tablespoons butter (softened at room temp; salted or unsalted can be used)
  • 3/4 cup granulated sugar
  • 3 eggs
  • Zest of 2 lemons
  • 2 cups all purpose flour (plus more for shaping the dough)
  • 1/8 tsp salt (if you're sensitive to salt, you may want to omit this if using salted butter)
  • 1 teaspoon baking powder

For the Glaze (optional)

  • 1 cup powdered sugar
  • Juice of 1 lemon


For the Biscotti

  1. Preheat the oven to 350°F. Prep one cookie tray with parchment.
  2. In a medium bowl, combine the butter and sugar. Mix until light and fluffy using a hand mixer. Add the lemon zest and mix until fully incorporated.
  3. Add the eggs and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
  4. Add the flour, salt and baking powder. Gently mix the dry ingredients on low speed until incorporated. Stop mixing once all of the flour is absorbed. Scrape down the sides and bottom of the bowl.
  5. Once the mixture comes together, sprinkle a dusting 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 to your surface and your hands as needed to form the shape.
  6. Once your log is ready (it should be about the length of the tray), press down so that the dough log is about 1/2 inch thick.
  7. Bake for about 30 minutes until puffed up, light golden brown and firm.
  8. Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
  9. Allow to cool for 10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies, on a diagonal.
  10. Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
  11. After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes (or more time if desired, SEE NOTES).
  12. After the last bake, remove the cookies from the oven and allow to cool on the tray.

For the Glaze (optional)

  1. In a small bowl, combine the lemon juice and powdered sugar. Drizzle the glaze over the tops of the biscotti. Allow the glaze to dry.


Recipe by

*The great thing about this recipe is that you can bake these on the softer side or more crisp. All you need to do is adjust the baking time for the second bake.

  • If you want softer cookies, bake no more than 10 minutes on each side.
  • If you want medium-crunch cookies, bake no more than 15 minutes on each side.
  • For crisp cookies, bake 20 minutes on each side.
  • Author: Liz at
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Cookies
  • Cuisine: Italian

Keywords: Lemon Biscotti