Lemon Biscotti
This post may contain affiliate links. Please read my disclosure policy for more details.
Lemon lovers will LOVE these sweet, crisp lemon biscotti. Their crunchy texture and bright lemon flavor are incredible, and they look so pretty, too. They are delicious with a cup of coffee and perfect for sharing.
Published on Nov 2023 /Updated on Nov 2024

I LOVE biscotti, or cantucci. These twice-baked biscuits originate from Tuscany in Italy and are one of my favorite treats. They are wonderfully simple, light, and moreish.
Inspired by my almond biscotti, chocolate dipped biscotti, and chocolate chip biscotti, today’s biscotti recipe has all the crunchy, sweet goodness of classic biscotti but with a sophisticated lemon flavor.
Combining fresh lemon juice and zest with honey infuses the biscotti with a sensational complex flavor in every bite.
The delicious chopped almonds mixed into the dough for extra texture enhance everything. But you are welcome to make nut-free biscotti, as the recipe can be easily customized (I’ve also included some ideas for alternative mix-ins!).
These lemon biscotti are also economical and keep exceptionally well. Double the recipe and make several dozen amazing Italian cookies for family and friends.
So, if you’re looking for sweet Italian treats to give as homemade gifts this year, this lemon biscotti recipe is simply perfect!
List of the ingredients
- All-purpose flour
- Almonds (optional)
- Sugar
- Eggs
- Butter
- Lemon juice & zest
- Vanilla extract
- Honey
- Baking powder
- Salt

How to make Italian lemon biscotti recipe
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Whisk flour, salt and baking powder. Chop the almonds if you’re using them.
- Using a stand mixer or hand-electric mixer, beat eggs and sugar until pale.
- Reduce the speed and add the butter, vanilla, honey, lemon zest and juice.
- Slowly add the flour mixture and mix until combined.
- Add the chopped almonds and mix again.

- Shape the dough into two logs and place them on a baking sheet.
- For a nice finish, brush the logs with an egg wash and sprinkle with white pearl sugar for a more sophisticated look. This step is optional but perfect for making lemon almond biscotti pretty.
- Bake for 30 minutes until golden brown and firm.

- Remove the baking sheet from the oven and reduce the temperature.
- Cut them diagonally using a sharp, serrated knife and a sawing motion.
- Return the slices to the baking sheet for a second bake, 10 minutes on each side, until nice and crispy.
- Transfer the biscotti to a cookie wire rack to cool.

Recipe Notes
Lemon biscotti ingredients & substitutions
Flour + baking powder: Mix flour with baking powder and about 1/4 teaspoon salt for flavor. For this recipe, you’ll need regular all-purpose flour/plain flour.
Eggs: The biscotti dough requires one egg and an egg yolk. However, if you wish to give biscotti as a homemade gift, I recommend brushing the logs with an egg wash for a beautiful, shiny finish (I also love a sprinkle of white pearl sugar!).
Sugar: I used unrefined caster sugar as it incorporates well into the batter (here in the UK, caster sugar has finer grains than regular sugar), but powdered sugar/confectioner’s sugar also works well. However, regular (granulated) sugar will do, too, if it’s all you have.
Almonds: I added some toasted chopped almonds for texture. However, you can load them with whatever nuts you have in hand (pistachios, hazelnuts, walnuts, pecans), delicious dried fruit (sultanas or cranberries), or you’re welcome to skip the nuts to make simple nut-free lemon biscotti. I’ve also tested this lemon biscotti recipe using white chocolate chips instead of almonds, which was delicious.
Butter: This biscotti recipe only calls for 2 Tbsp of butter and strikes the perfect balance to make perfectly crunchy biscotti, not too hard.
Flavor: In addition to honey and vanilla, the recipe uses plenty of lemon zest and juice to maximize the flavor. I prefer the scent of fresh lemons, but you can use about 1/2 teaspoon of lemon extract if it is more convenient.
Baking powder: 1 tsp of baking powder balances the lightness and the biscotti’s typical dense texture. I don’t recommend using self-raising flour for this biscotti recipe.

Top tips
- Don’t over-bake them, or they will break your teeth!
- The dough is a bit sticky, but don’t add extra flour.
- Wet your hands to avoid the dough sticking to them.
- Make sure the two logs have the same size and shape.
- Allow room between the two logs – they spread in the oven.
- Brush the logs with beaten egg for a beautiful finish.
- Slice the logs when they’re still warm – not hot, or they will crumble!
- Use a sharp knife for a precise cut.
- Try to get a uniform-sized biscotti.

Cookies you’ll love!
- Fig cookies (Italian cucciddati)
- Chocolate orange cookies
- Vegan biscotti with almonds
- 1-bowl Orange chocolate cookies
- Vegan almond biscotti
- 4-ingredient coconut cookies
Don’t forget to check out also this amazing list of Christmas cookies!
Join my newsletter for free weekly recipes!
If you make this fantastic Italian lemon biscotti recipe, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
For more recipe updates, subscribe to my newsletter and follow me on Instagram, Pinterest, and Facebook.
Lemon Biscotti
Ingredients
- 1 medium-sized egg
- 1 egg yolk
- ½ cup (100 grams) sugar
- 2 tablespoons (30 grams) butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from a large lemon)
- 1 tablespoon lemon juice
- 3 tablespoon honey
- 2 cups + 1 Tbsp (260 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 100 grams toasted almonds, slivered or chopped (optional)
Optional
- 1 egg (to brush the biscotti logs)
- 3 tablespoons pearl sugar
Instructions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Whisk the flour and the baking powder in a bowl. Set aside.
- Using a stand mixer fitted with a whisk attachment or an electric beater (or a whisk), beat 1 egg, egg yolk, and the sugar at medium-high speed until pale and fluffy, about 1 or 2 minutes.
- Reduce the speed and gradually add the melted butter, then vanilla, honey, lemon juice, and zest. Mix until combined.
- Add the dry ingredients in a few steps with the motor running, not all in one go. Add the almonds if using them, and mix until just combined. Scrape down the sides and bottom of the bowl as needed during this step.
- Remove the dough from the bowl using a rubber spatula, transfer it to a work surface, and shape it into two equal logs (possibly the same size and shape). If the dough is sticky, don't add any flour; simply wet your hands to handle it.
- Place the two logs on the prepared baking sheet well apart (they will spread once in the oven). Press gently with your hands, flattening them a little bit. For a shiny finish, I recommend brushing the logs with a beaten egg (aka egg wash) and sprinkle with pearl sugar, if desired.
- Bake in the preheated oven for 30 minutes until firm and golden.
- Remove the baking sheet from the oven, place it on a rack, let it cool for about 10 minutes, and reduce the oven temperature to 250℉-120℃.
- Transfer the logs to a cutting board, and using a sharp knife with a sewing motion, slice the logs diagonally into about ½-inch thick slices (or thicker, if desired).
- Return the biscotti slices to the baking sheet, cut side up, and bake them again for 10 minutes per side, a total time of 20 minutes.
- Let the lemon biscotti cool. They keep well in airtight containers or metal tin for about 10 days.