Lemon Biscotti – Crisp, twice-baked cookies with bright lemon flavor, perfect for dunking in coffee.

Lemon Biscotti

I first discovered biscotti with a large container of cranberry white chocolate biscotti from Trader Joe’s and was instantly hooked. Whether I munched them on the drive home or dunked them into a vanilla latte, they were a simple pleasure. Over the years I started baking biscotti myself and quickly fell for the process: they’re easy to customize, fun to experiment with, and endlessly adaptable for different flavors and dips.

For this version I added lemon zest and fresh lemon juice to a basic biscotti dough, giving the cookies a bright, citrusy lift. The result is a crisp, slightly chewy twice-baked cookie that pairs beautifully with coffee or tea and can be dipped in white chocolate if you like.

Common Questions about Lemon Biscotti

What is lemon biscotti?

Lemon biscotti are Italian-style twice-baked cookies (similar to cantucci) flavored with lemon. They’re crisp and perfect for dunking or dipping in white chocolate.

Why are biscotti hard?

Biscotti are baked twice: first as a loaf, then sliced and baked again. This second bake dries them out and creates their characteristic crisp texture.

Can I dip lemon biscotti in white chocolate?

Yes. White chocolate complements the lemon beautifully—dip one end of each cooled biscotti and let the chocolate set for an elegant finish.

What other biscotti flavors can I try?

There are many delicious variations. Try classic almond biscotti, maple pecan, or seasonal flavors like pumpkin—each follows the same basic technique with different mix-ins.

Storage

Store biscotti in an airtight container at room temperature. Kept properly they stay crisp and tasty for about two weeks.

What to serve with lemon biscotti

Biscotti are ideal with hot drinks for dunking. They pair especially well with lattes, mochas, and hot chocolate. A bright lemon biscotti can also be a nice contrast to milder beverages like almond or vanilla lattes.

Lemon Dessert Ideas

• Lemon Macarons
• Lemon Shortbread Cookies
• Lemon Madeleines
• Lemon Poppyseed Scones

Yield: 20 Biscotti

Lemon Biscotti

Crisp, twice-baked lemon biscotti with bright citrus flavor — perfect for dunking in coffee.

Prep Time
10 minutes

Cook Time
35 minutes

Additional Time
30 minutes

Total Time
1 hour 15 minutes

Ingredients

• 4 tablespoons butter, softened
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest
• 2 large eggs
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 cup almond flour
• 1 teaspoon baking powder

Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. With a stand or hand mixer, beat the softened butter, sugar, and lemon zest until slightly lightened, about 2 minutes.
3. Add the eggs, vanilla, and lemon juice and mix until combined. The mixture may look a bit curdled—this is fine.
4. Stir in the all-purpose flour, almond flour, and baking powder just until incorporated. Avoid overmixing and be sure to scrape the bowl.
5. Divide the dough in half and place each half on a prepared baking sheet.
6. With slightly wet hands, shape each portion into a 10″ long, 2.5″ wide, and 1/2″ thick loaf to prevent sticking.
7. Bake for about 20 minutes, until the edges are golden brown. Remove from the oven and cool for 10 minutes.
8. Slice the loaves into 1/2″ thick slices and return them to the baking sheet, cut side up.
9. Bake an additional 15 minutes, or until the biscotti are dried and crisp. Cool completely.
10. Store in an airtight container at room temperature for up to two weeks.

Never miss a Mildly Meandering recipe

Facebook / Instagram / Pinterest

Check out the web story for this recipe in the original site’s stories section.