Lemon Biscotti

5 from 1 vote

Lemon lovers will LOVE these gorgeous, sweet and crispy lemon biscotti. The crunchy texture and the bright lemon flavor are just incredible!

Recipe yield is about 40 biscotti (if the logs are about 10-inch/25 cm long)

Prep Time5

Cook Time50

Resting & dipping15

Total Time1 10

Course: Biscotti, desserts

Cuisine: Italian

Keyword: lemon biscotti

Servings:

Calories: 42kcal

Author: Katia

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.

Notes

How to store lemon biscotti? Usually biscotti keep well for about 10 days, maximum 2 weeks, stored in an airtight container (metal tin or a glass jar are my favorite containers for biscotti).

Nutrition facts: the nutrition values are for one serving and the size of each serving might vary. It’s an estimate based on an online nutrition calculator, it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition