Italian Lemon Biscotti Recipe

This Italian Lemon Biscotti Recipe will be your new favorite! They don’t last long—usually gone before the coffee’s ready. I grew up in a big Italian family where lemon was basically its own food group, and biscotti like this were a staple at every table. Now I bake them as a recipe developer and food blogger, and they’ve become a Sunday must-have or a coffee companion any day of the week. Zesty, dunkable, and totally irresistible.

Is lemon a favorite in your house, too? Then you’re in good company—I'm completely obsessed! From lemon spaghetti to creamy lemon fettuccine and lemon ricotta cookies, I’ll find any excuse to add that bright, zesty flavor to just about everything.

Growing up, my Nonna made her classic sesame biscotti every Christmas, and they were always a hit. That inspired me to start creating new twists, like these lemon biscotti. They’re perfect for spring and summer, but honestly, they shine on a holiday cookie tray too!

All the Reasons to Fall for These Biscotti

This easy lemon biscotti recipe is a total game-changer if you're new to making biscotti cookies. The dough comes together with just a few pantry staples, and the results? Better than the bakery cookies with minimal effort. It's the kind of simple dough you don’t have to stress over, even if it’s your first time baking these.

The tart lemon glaze on top gives each crunchy biscotti that perfect finishing touch. I’ve tested this baking time again and again for the best results, and you end up with golden, crisp slices that don’t break your teeth but still hold up beautifully when dipped in a cup of coffee.

Another great thing? You can keep them on hand for the whole week (if your family doesn’t devour them first). And because they stack well, they make an excellent treat for gifting, especially around the holiday season.

Ingredients and Substitutions

• All-purpose flour: The base of your biscotti dough and gives it structure. No fancy flour needed.
• Baking powder: Helps lift the biscotti during the first bake.
• Kosher salt: Balances the sweetness and enhances the lemon flavor.
• Unsalted butter: Softened butter gives the cookies a tender crumb without overpowering the lemon.
• Granulated sugar: Sweetens the dough just enough without being cloying.
• Eggs: Room temperature eggs help create a smooth, emulsified dough. Large eggs only!
• Zest of 2 lemons: This is where that bright lemon flavor shines. Use real lemons—it's the only thing that brings that fresh, zesty punch.
• Lemon juice: Just a splash to reinforce the citrus notes.
• Pure vanilla extract: Adds a warm base note and rounds out the lemon.
• Powdered sugar + lemon juice: For the simple lemon glaze drizzle at the end. It’s optional, but trust me, it's the best way to finish these off.

See recipe card for quantities.

Step by Step Instructions

Step 1: Whisk flour, baking powder, and salt in a medium-sized bowl.

Step 2: Cream butter and sugar, mix in eggs, lemon zest, juice, and vanilla, then add dry ingredients just until combined. Chill dough 30 minutes.

Step 3: Divide the dough in half and form two logs on a lightly floured work surface. Place on a baking tray.

Step 4: Bake for 25 minutes until firm. Cool logs 10 minutes. Lower oven to 300°F.

Step 5: Slice thickly, lay cut side down, and bake 10 minutes. Flip and bake 8–10 more until golden.

Step 6: Whisk glaze ingredients in a small bowl and drizzle over cooled logs. Let it set before serving.

Top Tips

For the cleanest slices, give your biscotti log about 10 minutes to cool after the first bake before cutting. The dough can be a little sticky, so shape it on a lightly floured surface and make sure you don’t skip the chill time. Real lemons make all the difference here, so use fresh zest and juice because bottled just doesn’t compare. When it’s time to glaze, keep the biscotti in a single layer to avoid a sticky mess. Once the glaze sets, store them in an airtight container to keep that perfect crunch.

Variations

• Deluxe: Add chopped pistachios and dip one end of each cooled biscotti in melted white chocolate.
• Kid-Friendly: Skip the lemon drizzle and add mini white chocolate chips to the dough.
• Holiday Version: Add a dash of almond extract and crushed dried cranberries for a festive twist.

Storage and Make Ahead

Storage: Keep biscotti in an airtight container at room temperature for up to one week.

Freezing: Freeze cooled biscotti (unglazed) in a freezer-safe bag for up to 3 months.

Reheat: No need to reheat—just let frozen biscotti come to room temp and enjoy.

Make Ahead: You can make the dough, shape into logs, and wrap in plastic wrap. Chill up to 2 days before baking.

ITALIAN LEMON BISCOTTI RECIPE

Tina Frank

Crunchy, zesty, and perfectly sweet—this Italian Lemon Biscotti recipe is a lemon lover’s dream with the perfect bite for coffee dipping.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine Italian

Servings 20 biscotti

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs room temperature
• Zest of 2 lemons about 2 tablespoons
• 1 tablespoon fresh lemon juice
• 2 teaspoons pure vanilla extract

For the Lemon Drizzle:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

 

• Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy—about 2–3 minutes.
• Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.
• Slowly add in the dry ingredients and mix just until a dough forms. It’ll be soft and slightly sticky, but that’s perfect. Cover the dough and refrigerate for 30 minutes to allow the dough to firm up, making it easier to handle.
• Once the dough has firmed up in the fridge, divide it into equal halves. On a lightly floured surface, shape each half into a log about 12 inches long and 2–3 inches wide. Carefully place each log on your prepared baking sheet. Leave space between them to allow for spreading.
• Bake for 25 minutes, or until the logs are firm and lightly golden. Remove them from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 300°F.
• Once cooled slightly, carefully transfer the logs to a cutting board and use a sharp serrated knife to slice into ½- to ¾-inch wide pieces.
• Lay the biscotti slices cut side down on the baking sheet and return to the oven. Bake at 300°F for another 10 minutes, flip them over, and bake the other side for another 8–10 minutes, until golden and crisp.
• Let the biscotti cool completely on a wire rack. While they cool, whisk together the powdered sugar, lemon juice, and zest until you get a smooth drizzle.
• Once the biscotti are completely cooled, drizzle the icing over the tops using a spoon or piping bag. Let the icing set before storing or serving. ENJOY!

Notes

• The key to perfect biscotti is letting them cool just enough before slicing—too hot and they’ll crumble, too cold and they’ll be hard to slice cleanly.
• Optional add-ins: A handful of whole almonds or nutty pistachios folded into the dough can add crunch and flavor.
• The lemon drizzle is optional, but I highly recommend it for that fresh citrusy pop.
• If you want your biscotti extra crunchy, you can leave them in the oven an extra 2–3 minutes per side during the second bake.

Tried this recipe?Let us know how it was!

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