A beautifully composed 16:9 shot of several oblong, golden-yellow Lemon Biscotti, each generously drizzled with a thick, white lemon glaze that authentically drips down, arranged in parallel rows on a minimalist white plate. The plate sits elegantly on a light marble countertop, with the signature wooden cutting board partially visible and subtle wood accents in the background. Natural morning light from the east window casts soft shadows, highlighting the crunchy texture and the glistening, delicious glaze. A few fresh lemon slices and subtle green herbs are artfully placed, blurred in the soft-focused background, emphasizing a clean and tidy presentation with warm tones.

Lemon Biscotti: Zesty Crunch Perfect for Any Treat

ByMaya
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A striking 3:4 shot featuring a small pile of golden-yellow Lemon Biscotti, their distinct porous texture and generous thick white lemon glaze with delightful drips clearly visible, casually stacked in a white ceramic bowl. The bowl is placed on the wooden cutting board, which rests on the light marble countertop, bathed in natural morning light from the east window. Soft shadows play across the scene, and a few artful crumbs around the base add to the lived-in, authentic feel. The presentation is clean and tidy with warm tones, focusing on the irresistible appeal.

Lemon Biscotti

Lemon Biscotti truly is a culinary ray of sunshine, instantly brightening my kitchen with its vibrant aroma, no matter the forecast outside. There’s a particular magic in the air when fresh lemon zest dances with hints of vanilla and almond as these golden beauties slowly crisp up in the oven, promising that perfect crunch and tangy sweetness. For me, baking biscotti transcends a simple recipe; it’s a cherished ritual, a mindful pause where I can slow down and craft something truly special.

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I vividly remember perfecting this Lemon Biscotti recipe on a chilly spring morning, yearning for something both bright and comforting to accompany my coffee. The success of that very first batch, with its ideal texture and zesty pop, created a treasured kitchen memory that I now love to share. If you’re as passionate about citrus desserts as I am, you might also enjoy discovering another delightful take on this classic with this lemon biscotti recipe from TasteCharm.

Now, this recipe has become a much-loved go-to treat in my home, constantly requested by friends and family. I simply cannot wait for you to experience that same joy and warmth with every single zesty, crunchy bite. And, if you’re looking to broaden your biscotti horizons beyond lemon, be sure to explore our equally delicious Cranberry Almond Biscotti recipe for another delightful baking adventure!

Lemon Biscotti: Zesty Crunch Perfect for Any Treat
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Lemon Biscotti: Zesty Crunch Perfect for Any Treat

Recipe by MayaCourse: DessertsCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A bright and zesty Lemon Biscotti recipe featuring a delightful crunch and a sweet lemon glaze, perfect for coffee or tea.

Ingredients

  • 2 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • 2 large eggs

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

  • For the Glaze:

  • 1 cup powdered sugar

  • 2-3 tablespoons fresh lemon juice

Directions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • In a separate medium bowl, cream together the softened butter and eggs until light and fluffy. Stir in the 2 tablespoons lemon juice, lemon zest, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The dough will be stiff.
  • Divide the dough in half. On the prepared baking sheet, shape each half into a log, approximately 10-12 inches long and 2 inches wide.
  • Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
  • Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F (160°C).
  • Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into ½-inch thick pieces.
  • Place the sliced biscotti cut-side down back onto the baking sheet. Bake for another 10-12 minutes, then flip them over and bake for an additional 10-12 minutes, or until golden and crisp.
  • Transfer the biscotti to a wire rack to cool completely. While cooling, prepare the glaze.
  • For the Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice a teaspoon at a time if a thinner glaze is desired.
  • Once the biscotti are completely cool, drizzle them generously with the lemon glaze. Let the glaze set before serving.

Notes

    • Zest Wisely: Only zest the bright yellow part of the lemon, avoiding the white pith, which can be bitter and affect the pure lemon flavor of your biscotti. A microplane zester works wonders here!
    • The Double Bake is Key: Don’t rush the second bake! This is what gives biscotti its signature dry, crunchy texture, making it perfect for dipping. Keep an eye on them, but let them get nicely golden and crisp.
    • Glaze at Your Pace: Drizzle the lemon glaze when the biscotti are completely cool. If they’re warm, the glaze will melt right off. For a thicker glaze, add less liquid; for a thinner, more pourable glaze, add an extra splash of lemon juice.

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