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Biscotti and tea

Lemon Biscotti Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 18 reviews

  • Author: Denay DeGuzman
  • Total Time: 1 Hour 10 Minutes
  • Yield: 24 Cookies 1x

Description

Our lemon biscotti cookies feature sliced almonds and vanilla extract. After baking, they’re drizzled with rich melted chocolate. Crisp on the edges with slightly tender middles, they’re irresistibly delicious.


Ingredients

Units Scale

Lemon Biscotti Cookies

  • 1 stick salted butter, lightly softened
  • 3/4 cup granulated sugar
  • 1/2 cup (packed) light-brown sugar
  • 3 1/2 tablespoons lemon juice
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon pure almond extract (or use more vanilla extract instead)
  • 2 large eggs, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon lemon zest
  • 3 cups all-purpose flour, or more if needed
  • 1 cup sliced almonds
  • 2 tablespoons salted butter, melted – for brushing

For Coating Cookies with Chocolate

  • 2 (4-ounce) semi-sweet baking chocolate bars

Instructions

RECIPE PREP: Adjust oven rack to center position. Preheat oven to 350°F (177°C). If using 2 biscotti pans, spray the sides with baking spray. Line the bottoms with parchment paper. Or if using 2 baking trays, line the trays with parchment paper.

  1. In the bowl of a stand mixer, beat butter and sugar until well creamed. Add lemon juice, vanilla extract, and almond extract (if using). Mix until blended. Add eggs and beat again. Add baking powder, salt and lemon zest. Mix briefly.
  2. Add flour and mix until fully incorporated. The biscotti dough will be dense and sticky – but it should not be overly wet. If needed, add just a bit more flour. Toss in almonds and mix briefly.
  3. Lightly spray your hands and a spatula with cooking spray. Evenly divide the biscotti batter between the baking pans or trays. If using a baking tray – form each half into a log that’s approximately 11 1/2 inches X 5 inches. Smooth out the tops.
  4. One pan or tray at a time, bake the biscotti for 25 minutes – or until the surface is a light golden blonde. Remove from oven. Brush 1 tablespoon of melted butter over the top and sides of the loaf. Wait 10 minutes. Transfer the loaf to a cutting board. With a serrated knife, slice biscotti crosswise (perpendicular to the board) into 12 one-inch pieces. 
  5. On a lined baking sheet, set pieces flat on their sides with a cut side facing down. Return them to the oven to crisp for 10 – 15 minutes. Do not flip the biscotti while baking! Once they’re dry, lightly crisp, and golden around the edges, remove cookies from the oven. To prevent breakage, allow the pieces to remain on the baking sheet until they’ve shed off heat and are stiff enough to handle. Transfer to a cooling rack and cool completely. As they cool, these Italian cookies will harden and become dryer.
  6. Melt chocolate according to package instructions. (I melt baking chocolate in the microwave in 30 second increments, stirring well after each session until the chocolate is melted and smooth). With the back of a spoon, spread melted chocolate onto the bottom of each biscuit. Lay biscotti on a sheet of parchment paper. Allow the chocolate to harden and dry.

Notes

How to handle sticky dough: Biscotti dough is dense and sticky, but it should not be overly wet. If needed, add a bit more flour. To make the dough easier to handle, stick your freezer-safe mixing bowl with the dough into the freezer for 25-30 minutes. You can also coat your hands a bit of flour or cooking spray to help battle the stickiness.

How to make harder biscotti: After the sliced cookies have baked for 10 minutes at 350°F, reduce the oven temperature to 200°F. Bake an additional 10 minutes, or until desired crispness is achieved. The longer they’re baked, the harder they’ll become.

How to cut biscotti without cracking: Brushing melted butter over the top and sides of the biscotti after the first bake will make it easier to slice and reduce the amount of cracking. To slice biscotti, use a serrated knife. With a sawing motion, slice loaves straight down, perpendicular to the board. For best results, slice after 10 to 20 minutes of cooling. Don’t wait any longer or it will start to crumble.

How to store lemon biscotti cookies: After the treats are completely cool, wrap them in plastic. In a room-temperature environment without humidity (60°F to 72°F), store biscotti on the countertop for up to 2 weeks. The crisper they are, the longer they will last without going stale.

  • Prep Time: 35 Minutes
  • Cook Time: 35 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian