Featuring fresh lemon and nutty almonds and topped with a sweet and citrusy lemon glaze, Italian lemon biscotti are crunchy and crispy — and make for a wonderful snack or dessert!
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I love having homemade snacks on hand at home. And while I do enjoy salty options like chips, crackers, and the like, I have to admit that I have quite the sweet tooth!
The best part about sweet snacks is that it’s totally acceptable to enjoy them at any time of day.
Some of my favorite (and versatile!) snacks include lemon bars with a graham cracker crust, 3 ingredient peanut butter oatmeal balls, and strawberry jam cookies.
I’d like to add one more to that list: these Italian lemon biscotti!
They’re crispy, crunchy, and bursting with citrus flavor. Paired with crunchy and nutty almonds and a sweet lemon glaze, the results are nothing short of delicious.
I love dunking mine in a cappuccino for breakfast, or into some sleepy-time tea after dinner. They also make for a great dessert for parties!
As I said, lemon almond biscotti are so versatile.
Here’s what I’m going to teach you in this post:
- All of the ingredients you’ll need to make Italian lemon biscotti yourself at home. You likely already have most of them in your pantry!
- Step-by-step instructions on how to prep, bake, and garnish your lemon almond biscotti.
- Answers to some common questions that may arise when you make this dish at home.
Lemon biscotti features the classic biscotti crunch that you all know and love. Paired with fresh lemon and warm and earthy almonds, it’s a true treat!
How to Make Lemon Biscotti
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
STEP TWO: Place the softened butter, granulated sugar, and lemon zest in the bowl of a stand mixer that’s fitted with the paddle attachment. Beat on medium until the mixture becomes light and fluffy, or about 2 minutes.
STEP THREE: Incorporate the eggs and lemon extract and continue to mix to combine. Your batter may look like it’s curdled — which is totally normal! Next, add the flour, almond flour, and baking powder. Mix to combine, making sure to scrape down the sides of the bowl as you go. Add the sliced almonds and mix just so that they are evenly distributed. Be careful not to break them!
STEP FOUR: Transfer the dough to the parchment-lined baking sheet. Use a rubber spatula to shape it into a smooth, 4-inch wide, 1-inch tall, and 15-inch long rectangle. If needed, you can wet your hands a bit and use them to shape the dough if it sticks to the spatula.
STEP FIVE: Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Carefully remove the biscotti from the baking sheet and place it on a cutting board. Use a serrated knife to slice it into 1-inch pieces, then place them baking onto the baking sheet — leave at least an inch between each.
STEP SIX: Bake for another 20-25 minutes, or until they become golden brown and crispy. Allow your lemon almond biscotti to cool completely — make the lemon drizzle while you wait.
STEP SEVEN: Add the powdered sugar, lemon juice, and 1 tablespoon of milk to a small bowl and whisk to combine. You can play around with the consistency and texture by adding more milk, 1 tablespoon at a time. Drizzle the lemon topping on top of your cooled biscotti, allow it to set, and enjoy!
What is the Secret to Making Biscotti?
The key is in that second round of baking time. You want your lemon almond biscotti to become crunchy and crispy on all four sides, so it’s essential to cut them after 20 minutes in the oven.
Remember to use a serrated knife for the best results!
Is Lemon Biscotti Better With Oil or Butter?
I personally like to use butter instead of oil.
I find that it gives my Italian lemon biscotti a slightly softer texture — it makes it easier to eat, and you won’t have to worry about cutting the inside of your mouth with a too-sharp cookie.
Should Biscotti Dough be Chilled Before Baking?
Some recipes will require you to chill your biscotti dough before baking, but I find it unnecessary.
That said, if you have a hard time forming your dough because it’s too sticky, you may consider chilling it on the baking sheet for about 30 minutes. It will be easier to spread.
How Long do Homemade Biscotti Keep?
My lemon biscotti will keep for up to 1 week when properly stored in an airtight container at room temperature.
Other Cookie Recipes You’ll Love:
- Pink Sugar Cookies
- Lemon Shortbread Cookies
- Lemon Curd Cookies
- Brownie Crinkle Cookies
- Lemon Blueberry Cookies
Lemon Biscotti
Ingredients
For the Biscotti
- 4 tablespoons butter softened
- ½ cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- ½ teaspoon lemon extract
- 1 cup all purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ cup sliced almonds
For the Lemon Drizzle
- 1 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- 1-2 tablespoons milk
Instructions
- For the Biscotti
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Add the softened butter, granulated sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 2 minutes.
- Next, add the eggs and lemon extract. Mix to combine. Don’t worry if the batter looks like it has curdled– it will all come together!
- Add flour, almond flour, and baking powder. Mix to combine and scrape down the sides of the bowl as needed.
- Add the sliced almonds and mix very quickly to distribute them– you don’t want to break them up too much.
- Transfer the dough to the parchment lined baking sheet and use a rubber spatula to shape it into a smooth rectangle that is 4” wide, 1” tall, and 15” long. You can also wet your hands a little and use them to shape the dough if it is sticking to the spatula.
- Bake the biscotti for 20 minutes or until a toothpick inserted into the center comes out clean.
- Carefully transfer the biscotti log to a cutting board and use a serrated knife to slice it into 1” pieces. Place the biscotti back onto the baking sheet, making sure to place them at least an inch apart.
- Bake the biscotti for another 20-25 minutes or until they are golden brown and crisp.
- Allow the biscotti to cool completely on the tray before adding the lemon drizzle.
- For the Lemon Drizzle
- In a small bowl, whisk together the powdered sugar, lemon juice, and 1 tablespoon of milk. If the drizzle is too dry, add the second tablespoon of milk.
- Spoon the drizzle over the cooled biscotti. Allow the drizzle to set completely before storing.
