Best Lemon Biscotti Recipe
User Reviews
5
Best Lemon Biscotti Recipe
Description
Best Lemon Biscotti is made by creaming softened butter with granulated sugar until fluffy, then mixing in eggs, fresh lemon juice, lemon zest, and vanilla extract. Dry ingredients including flour, baking powder, and salt are sifted and combined gently to form a slightly sticky dough. The dough divides into two logs, baked until set, then sliced and baked again to achieve a firm, crunchy texture. This double baking process is characteristic of biscotti and allows long storage.
The lemon elements offer a refreshing citrus aroma and slight tartness, highlighting this biscotti as a lighter alternative to richer chocolate or nut variants. The finishing glaze combines powdered sugar with lemon juice to add a glossy, sweet-tart coating that complements the cookies without overwhelming their crispness.
Once cooled completely, the biscotti are best kept in an airtight container layered with parchment or wax paper to prevent sticking and loss of crispness. Avoid refrigeration to maintain texture. For longer storage, biscotti may be frozen in airtight containers and thawed before serving. These cookies pair well with coffee, tea, or dessert wines.
The recipe includes tips for cooling, storing, and freezing that ensure the biscotti retain their quality over time, reflecting traditional techniques for this classic Italian cookie.
Ingredients
For the Biscotti:
- 2 ¼ cups all-purpose flour 280g
- 1 cup granulated sugar 200g
- 1 teaspoon baking powder 4.8g
- ¼ teaspoon salt 1.4g
- lemon zest of 2 lemons
- 2 large egg at room temperature
- 2 tablespoons lemon juice 30ml, fresh
- ½ teaspoon vanilla extract or almond extract
- ½ cup unsalted butter 115g, softened
For the Glaze:
- 1 cup powdered sugar 120g
- 2-3 tablespoons lemon juice fresh
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, or the bowl of a stand mixer, cream the softened butter and granulated sugar until light and fluffy (3 minutes).
- Add Eggs and Flavorings: Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the fresh lemon juice, lemon zest, and pure vanilla extract.
- Combine Wet and Dry Ingredients: With a mesh strainer, sift in the flour, baking powder, and salt over the bowl of the wet ingredient mixture. Mix gently with a rubber spatula until a soft dough forms. It will be slightly sticky.
- Shape the Dough: Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches (30cm) long and 2 inches (5cm) wide. Place the logs on the lined baking tray, leaving space between them.
- First Bake: Bake the biscotti logs in the preheated oven for about 25-30 minutes, or until they are lightly golden and firm to the touch.
- Cool: Remove the baked logs from the oven and let them cool on the baking sheet for about 10-15 minutes.
- Slice the Biscotti: Using a sharp knife, slice the logs into biscotti cookies, about 1/2 inch (1.3cm) thick. You can slice them on a slight diagonal for a traditional look.
- Second Bake: Reduce the oven temperature to 325 degrees F. Arrange the sliced biscotti cut-side on the baking sheet. Return them to the oven and bake for 10-15 minutes or until golden brown and crisp. You can flip them halfway through the baking time for even browning.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice.
- Glaze the Biscotti: Once the biscotti are cooled, drizzle the glaze over each biscotti cookie. You can use a spoon or a pastry bag for precision.
- Allow to Set: Let the glaze set for 15 -20 minutes.
- Serve: Serve them with a cup of coffee or herbal tea for a delightful treat. Enjoy!
Notes
- Cool biscotti completely on a wire rack before storing to preserve crunchiness.
- Store airtight at room temperature with parchment paper between layers to prevent sticking.
- Avoid refrigerating to maintain texture; instead store in a cool, dry place.
- Freeze in airtight containers separated by parchment for up to 2-3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24biscotti
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 47mg | 2% |
| Potassium | 22mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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