Easy Italian Lemon Biscotti


Crunchy Lemon Biscotti is perfect served alongside a cup of coffee or tea. These light and delicious cookies are firm but not rock hard and keep well for several weeks in an airtight container. Enjoy the fresh lemon and crunchiness of these biscotti in your own home.

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Lemon Biscotti on wire rack
Crisp lemon biscotti with a light lemon glaze. Each crisp biscotti is low-fat(minus glaze), yet luscious, '

What is a Biscotti
The word biscotti is the plural word for biscotto. The dough is formed into logs, baked, cooled, and baked again. Whereas Italians use the word "biscotti" to refer to various cookies, Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie.

How to make Lemon Biscotti 
  • In a mixing bowl, combine the room temperature (do not skip) softened butter and sugar, blend on medium speed until light and fluffy. 
  • Add eggs, lemon extract, and zest to wet ingredients and blend for 1 minute. Scrape down the sides and bottom of the bowl.
  • Add the flour, salt, and baking powder. Gently mix the dry ingredients on low speed until combined. When all the flour is absorbed, stop mixing. Scrape down the sides and bottom of the bowl.
  • Lightly dust the parchment-lined baking sheet, and your hands. 
  • Transfer dough to the floured baking sheet and form into a log 1/2 inch thick.
  • Bake for 30 minutes, until golden brown. Let rest for 10 minutes, before slicing with a serrated knife and re-baking for 10 minutes on each side.





Lemon Biscotti, unglazed
Let cool for 10 minutes. Drizzle the glaze over the tops of the biscotti. Allow the glaze to dry. 
Enjoy!!



Glazed Lemon Biscotti

Store biscotti in an airtight container for 2-3 weeks at room temperature.


 Drop a comment below! let me know how your biscotti turned out 





Lemon Biscotti



Crunchy Lemon Biscotti is perfect served alongside a cup of coffee or tea. These light and delicious cookies are firm but not rock hard and keep well for several weeks in an airtight container.

Ingredients:
  • 4 tbsp (1/2 stick) salted butter, softened at room temperature
  • 3/4 cup granulated sugar
  • 3 eggs, room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp lemon extract
  • Glaze
  • 1 cup confectioners' sugar
  • 4 tbsp lemon juice
Instructions:
  1. Preheat oven 350°F
  2. In a mixing bowl, combine the butter and sugar, blend on medium speed until light and fluffy
  3. Add eggs, lemon extract, and zest to wet ingredients and blend for 1 minute. Scrape down the sides and bottom of the bowl.
  4. Add the flour, salt, and baking powder. Gently mix the dry ingredients on low speed until incorporated. When the flour is absorbed, stop mixing once. Scrape down the sides and bottom of the bowl.
  5. Once the mixture comes together, sprinkle a dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour to your surface and your hands as needed to form the shape.
  6. Once your log is ready (it should be about the length of the tray), press down so that the dough log is about 1/2 inch thick.
  7. Bake for about 30 minutes until puffed up, light golden brown and firm
  8. Pull biscotti loaf out from the oven. Let cool on the tray for 10 minutes, reduced oven temp to 300°F
  9. Cut the loaf diagonally with a serrated knife, and lay on side. Bake for 10-15 minutes on each side. (15 minutes for a firmer biscotti)
  10. In a small bowl, combine the lemon juice and powdered sugar. Drizzle the glaze over the tops of the biscotti. Allow the glaze to dry.

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