Lemon Biscotti – Crisp and delicious twice-baked biscotti filled with lemon flavor that’s perfect for dunking in a cup of coffee!
My first experience with biscotti was getting the big container of cranberry white chocolate biscotti from Trader Joe’s and falling in love. Whether I was getting it plain in the car back from the store or dunking it in a vanilla latte, it was always such a fun treat to enjoy. As I have expanding in what I bake over the past few years, I ventured into the world of biscotti and fell in love. These simple twice-baked cookies are so fun to experiment with by making different flavors and dipping them in different things (like chocolate), that it seems like there are endless possibilities.
For this recipe, I decided to make a fun spin on my classic biscotti recipe by adding lemon zest and lemon juice to the biscotti. They ended up having such a nice citrus flavor!
Common Questions about Making Lemon Biscotti
What is lemon biscotti?
Lemon biscotti are Italian almond biscuits (also known as cantucci) made with lemon that are twice baked and then they can be dipped with white chocolate.
Why are biscotti hard?
Biscotti is hard because is first baked first as a loaf before being sliced and baked again. This leads to the dry and crisp texture.
Can I dip lemon biscotti in white chocolate?
Yes! While I wouldn’t use regular chocolate, white chocolate would be really tasty.
What other types of biscotti can I make?
There are so many incredible varieties of biscotti! Some of my favorites include –
- Classic Biscotti
- Chocolate Espresso Biscotti
- Snickerdoodle Biscotti
- Cranberry Pistachio Biscotti
How should I store biscotti?
Please put the biscotti in an airtight container stored at room temperature. They will last about 2 weeks.
What can I serve with lemon biscotti?
Everyone knows that biscotti are served best with coffee or hot drinks so that you can dunk it in! I like to serve it with these drinks –
Looking for more lemon dessert ideas? Check these out!
- 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
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- Using a stand or hand mixer, combine the butter, sugar, and lemon zest until it has lightened a bit - about 2 minutes.
- Add in the eggs, vanilla, and lemon juice and mix until combined. It's okay if it looks curdled!
- Finally, add the flours and baking powder and mix until combined. Try not to over mix at this step but do scrape the sides of the bowl to incorporate everything.
- Take the batter and divide it in half, placing each half on one of the two baking sheets.
- Pat the dough into two 10" long, 2.5" wide, and 1/2" thick loaves with wet hands (wetting your hands slightly will help keep the dough from sticking to them).
- Bake the biscotti for about 20 minutes or until the edges turn golden brown.
- Remove from the oven and cool for about 10 minutes before slicing them 1/2" thick and placing biscotti cut side up on the baking sheet.
- Bake for about another 15 minutes or until dried and crisp.
- To store, transfer the biscotti to an airtight container and keep at room temperature for up to two weeks.
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