Best 20 Lemon Biscotti Recipes

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Embark on a delightful culinary journey with our tantalizing Lemon Biscotti, a classic Italian cookie renowned for its crisp texture and zesty citrus flavor. These twice-baked treats originate from the picturesque town of Prato, Tuscany, and have captivated taste buds worldwide. Immerse yourself in the art of biscotti making with our carefully curated collection of recipes, each offering unique variations on this beloved delicacy. From the traditional Lemon Biscotti recipe that captures the essence of Italian simplicity to the indulgent Chocolate Lemon Biscotti, bursting with rich cocoa flavor, our recipes cater to every palate. Unleash your creativity with the Pistachio Lemon Biscotti, a symphony of nutty and citrusy flavors, or try the Gluten-Free Lemon Biscotti, a delectable option for those with dietary restrictions. Whichever recipe you choose, embark on a delightful baking adventure and savor the irresistible charm of Lemon Biscotti, a timeless classic that will transport you to the heart of Italy.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON ANISE BISCOTTI



Lemon Anise Biscotti image

"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

2 large eggs, room temperature
1 cup sugar
1/4 cup canola oil
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons grated lemon zest
2 teaspoons aniseed, crushed

Steps:

  • In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON-ALMOND BISCOTTI



Lemon-Almond Biscotti image

Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and Then Some (Kyle Books; 2010).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 60 biscotti

Number Of Ingredients 10

1/2 cup slivered almonds
1/2 cup plus 2 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1 large egg, plus 1 large egg white
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 teaspoon baking powder
1/8 teaspoon fine salt

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread almonds in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Let cool in sheet on a wire rack, then, using your hands, coarsely crush nuts. In a large bowl, stir together sugar, butter, lemon zest and juice, and extracts. Stir in almonds, egg, and egg white. In a small bowl, whisk together flour, baking powder, and salt; stir flour mixture into egg mixture just until combined. Cover dough with plastic wrap and refrigerate 30 minutes.
  • Using moistened hands, halve dough and place on two rimmed baking sheets. Form into two 1 1/2-by-16-inch logs (remoisten hands as needed). Bake until pale golden, about 25 minutes, rotating sheets halfway through. With a large metal spatula, carefully loosen logs from sheets, then let cool on sheets on wire racks, 15 minutes.
  • With a serrated knife, cut logs into 1/3-inch slices on the diagonal and arrange, cut side down, on clean baking sheets. Bake until biscotti are pale golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscotti to a wire rack and let cool completely. (Store biscotti in an airtight container, up to 1 month.)

Nutrition Facts : Calories 63 g, Fat 3 g, Protein 2 g, SaturatedFat 1 g

STARBUCKS LEMON-TIPPED BISCOTTI



Starbucks Lemon-Tipped Biscotti image

Make and share this Starbucks Lemon-Tipped Biscotti recipe from Food.com.

Provided by Rachel-Snachel

Categories     Dessert

Time 1h5m

Yield 30 Biscotti

Number Of Ingredients 12

6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shelled pistachios, roasted and coarsely chopped
2 cups sifted powdered sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice

Steps:

  • Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
  • On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
  • Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
  • Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
  • To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.

LEMON POPPY SEED BISCOTTI



Lemon Poppy Seed Biscotti image

Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea.

Provided by Cathy Johnson

Categories     World Cuisine Recipes     European     Italian

Yield 36

Number Of Ingredients 10

2 cups all-purpose flour
¾ cup white sugar
½ cup finely ground almonds
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon lemon zest
3 tablespoons poppy seeds
1 egg
2 egg whites
1 teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine the flour, sugar, ground almonds, baking powder and baking soda.
  • Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.
  • Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 10.1 g, Cholesterol 5.2 mg, Fat 1.5 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 29.6 mg, Sugar 4.4 g

LEMON AND ANISE BISCOTTI



Lemon and Anise Biscotti image

Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for some crunchy, flavorful cookies!

Provided by Sydney Mike

Categories     Dessert

Time 1h30m

Yield 48 biscotti, 48 serving(s)

Number Of Ingredients 10

3/4 cup unblanched sliced almonds (6 ounces)
1 1/2 teaspoons anise seed
1 cup granulated sugar
1/3 cup lemon zest, finely grated
2 cups all-purpose flour
1 1/2 tablespoons ground coriander
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs

Steps:

  • Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
  • Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
  • In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
  • Process sugar & zest in a food processor until zest is finely ground.
  • In a medium bowl, whisk together the flour, coriander, baking powder & salt.
  • In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
  • Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
  • With a rubber spatula, stir in the almonds.
  • Halve the dough & place both portions on the buttered baking sheet.
  • Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
  • Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
  • Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
  • Arrange slices on the same baking sheet & return to the oven.
  • Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
  • Let cool on a wire rack, then store in an airtight container for up to 1 month.

LEMON PISTACHIO BISCOTTI



Lemon Pistachio Biscotti image

Provided by Nick Malgieri

Categories     Cookies     Egg     Dessert     Bake     Lemon     Pistachio     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 60 biscotti

Number Of Ingredients 9

2 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
6 ounces (about 1 1/2 cups) unsalted pistachios
3 large eggs
Finely grated zest of 2 medium lemons
3 tablespoons strained lemon juice
1 teaspoon vanilla extract
2 cookie sheets or jelly roll pans covered with parchment or foil

Steps:

  • 1. Set a rack in the middle of the oven and preheat to 350°.
  • 2. In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix. Stir in the pistachios.
  • 3. In another bowl, whisk the eggs with the lemon zest, juice, and vanilla. Use a rubber spatula to stir the egg mixture intot he dry ingredients. Continue to stir until a stiff dough forms.
  • 4. Scrape the dough onto a lightly floured work surface and divide it in half. Roll each half under th epalms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan. With the palm of your hand, press down gently to flatten the logs.
  • 5. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.
  • 6. Reset the racks in the upper and lower thirds of the oven. Reduce the oven temperature to 300°F. Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden. Cool on the pan on a rack.
  • 7. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

LEMON POPPYSEED BISCOTTI



Lemon Poppyseed Biscotti image

Make and share this Lemon Poppyseed Biscotti recipe from Food.com.

Provided by Ky1824

Categories     Dessert

Time 1h40m

Yield 48 Cookies, 48 serving(s)

Number Of Ingredients 11

1 tablespoon lemon zest
6 tablespoons sugar
1/4 cup unsalted butter, melted
3/4 tablespoon fresh squeezed lemon juice
1/4 teaspoon vanilla extract
1 tablespoon poppy seed
2 large eggs
1 cup flour, plus
6 tablespoons flour
3/4 teaspoon baking powder
1/8 teaspoon salt

Steps:

  • Combine the lemon zest and sugar in a large bowl. Add in the melted butter, lemon juice, vanilla, and poppy seeds, combine. Whisk in the eggs.
  • Add in the flour, baking powder and salt and mix until just combined.
  • Gather the dough into a ball inside the bowl, cover and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
  • Shape the dough into a 10 inch by 4 inch loaf with rounded ends. Bake for 22 minutes or until golden in color. Remove the loaf from the oven and let it stand for 15 minutes.
  • Use a bread knife to cut the loaf into 1 inch slices. Put the slices back on the baking sheet, cut side down. Bake for 7-9 minutes. Turn the slices onto the other side, bake for 7-9 minutes.
  • Cool the biscotti on a wire rack. Enjoy and store in an airtight container.

ALMOND AND LEMON BISCOTTI



Almond and Lemon Biscotti image

This is from Giada de Laurentis' Every Day Food show. I'm adding it here because I can never find recipes a second time on the Food Network website. These are yummy biscotti dipped in meleted chocolate for extra yummyness!

Provided by kda949

Categories     Dessert

Time 1h20m

Yield 20 pieces, 4-6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almond
18 ounces , white (she used white on the show, but you can't go wrong with dark!) or 18 ounces dark chocolate (she used white on the show, but you can't go wrong with dark!)

Steps:

  • Preheat the oven to 325 degrees.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
  • In another large bowl, beat the sugar and eggs until pale yellow, about 3 minutes.
  • Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky).
  • Stir in the almonds. Let the dough rest for 5 minutes.
  • Line a large baking sheet with parchment paper. Divide the dough evenly into 2 equal mounds and place on the baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
  • Bake for 35 minutes until lightly browned. Cool for 5 minutes.
  • Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
  • To make the chocolate for dipping: Melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted. (or cheat and microwave- 20 seconds at a time stirring each time until mostly melted, then just keep stirring, they should melt all the way. If you keep going until they are melted smooth sometimes you can burn them!).

Nutrition Facts : Calories 716.9, Fat 18.8, SaturatedFat 2.4, Cholesterol 158.6, Sodium 779.8, Carbohydrate 122, Fiber 7, Sugar 52, Protein 18.8

LEMON-WALNUT BISCOTTI



Lemon-Walnut Biscotti image

Categories     Cookies     Nut     Breakfast     Brunch     Dessert     Bake     Lemon     Walnut     Shower     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 dozen

Number Of Ingredients 12

3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/3 cups sugar
1 1/2 tablespoons finely grated lemon peel
2 large eggs
3 tablespoons fresh lemon juice
3 cups chopped walnuts
1 large egg, beaten to blend (for glaze)
Raw sugar*

Steps:

  • Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat butter, 1 1/3 cups sugar, and lemon peel in large bowl until blended. Add 2 eggs, 1 at a time, beating just to blend after each addition. Beat in lemon juice, then flour mixture. Stir in walnuts.
  • Divide dough into 3 equal pieces. Place each piece on sheet of plastic wrap. Using plastic wrap as aid, form dough into 8-inch-long logs. Press logs slightly, flattening to 2 1/2-inch-wide logs. Enclose in plastic wrap and chill until firm, at least 3 hours and up to 3 days.
  • Position rack in upper third of oven and preheat to 325°F. Line heavy large rimmed baking sheet with parchment paper. Unwrap logs, leaving on plastic. Brush top of logs with egg glaze. Sprinkle with raw sugar. Lift logs from plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden brown and just firm to touch, about 50 minutes. Transfer to rack and cool completely. Reduce oven temperature to 300°F.
  • Line 2 heavy rimmed baking sheets with parchment paper. Using long serrated knife, carefully cut logs crosswise into 1/3-inch-thick slices. Arrange biscotti, cut side down, on prepared baking sheets. Bake cookies until golden brown around edges, about 20 minutes. Cool completely (biscotti will crisp as they cool). (Can be made 3 days ahead. Store in airtight container at room temperature.)
  • *Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores.

LEMON GINGER BISCOTTI



lemon ginger biscotti image

these are delicious. and make a lovely gift. put some in a coffee mug and tie the recipe to the handle. this is from cooking light.

Provided by chia2160

Categories     Dessert

Time 50m

Yield 30 biscotti

Number Of Ingredients 13

2 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup chopped crystallized ginger
2 tablespoons grated fresh lemon rind
1 tablespoon fresh lemon juice
3 large eggs
cooking spray
1 tablespoon water
1 egg white
1 tablespoon sugar

Steps:

  • preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
  • stir in crystallized ginger.
  • mix lemon rind, lemon juice and eggs together and stir into flour mixture.
  • the dough will be crumbly.
  • turn dough out to a lightly floured surface, knead 7-8 times.
  • divide dough in half.
  • shape each half into a log.
  • spray a cookie sheet with non stick spray, place logs 6" apart.
  • combine water and eggwhite and brush over tops.
  • sprinkle with sugar.
  • bake for 20 minutes.
  • remove to a wire rack and cool for 10 minutes.
  • slice each log diagonally into 3/4" slices.
  • place back on baking sheet, upright.
  • lower oven to 325.
  • bake 20 minutes, remove to a wire rack, cool.

LEMON-WALNUT BISCOTTI



Lemon-Walnut Biscotti image

These twice baked Italian cookies has a distinct taste of anise. While not to sweet, biscotti are delicious and elegant. They make a wonderful gift.

Provided by Barb G.

Categories     Dessert

Time 1h25m

Yield 36 Biscotti

Number Of Ingredients 11

1 cup walnuts
1 teaspoon anise seed
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 cup sugar or 1 cup Splenda sugar substitute
1/2 cup butter, melted
1/4 cup canola oil
1 teaspoon lemon, rind of, grated
2 tablespoons fresh lemon juice

Steps:

  • Heat oven to 350°F, with one rack positioned in the center and one directly below; toast walnuts and anise seeds just until golden, 4 to 5 minutes, cool and chop together on a cutting board.
  • In a large bowl, whisk together flour,baking powder and salt.
  • In a separate bowl whisk together remaining ingredients (eggs, sugar, butter, oil,lemon peel,lemon juice) until smooth.
  • Stir egg mixture into flour mixture, then stir in walnuts and anise seeds; (Dough will be soft, that's okay).
  • Divide dough in half, lightly grease a large cookie sheet; with floured hands, shape dough into two 14x2-1/2-inch logs,slightly rounded in center; Bake on center rack until firm to the touch,30 minutes;let cool 20 minutes, (Leave oven on).
  • Transfer logs to a cutting board; with serrated knife,gently cut logs on a angle into 1/2-inch-thick slices; lay slices on 2 ungreased cookie sheets, bake until biscotti are lightly browned around edges, 10 minutes.
  • Flip biscotti over on cookie sheet reversing positions when you put them back in the oven; bake 10 minutes more, transfer biscotti to wire racks to cool.

Nutrition Facts : Calories 126.5, Fat 6.7, SaturatedFat 2.1, Cholesterol 24.4, Sodium 81.8, Carbohydrate 14.8, Fiber 0.5, Sugar 5.7, Protein 2.2

WHOLE-WHEAT LEMON BISCOTTI



Whole-Wheat Lemon Biscotti image

Biscotti can be stored at room temperature for up to one week.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 40

Number Of Ingredients 12

1 3/4 cups all-purpose flour, plus more for surface
1 1/2 cups whole-wheat flour
1 1/2 teaspoons baking powder
4 ounces (1 stick) unsalted butter, softened
1 1/4 cups sugar
1/3 cup honey
1 tablespoon finely grated lemon zest
3/4 teaspoon sea salt
3 large eggs
1 tablespoon pure vanilla extract
1 tablespoon pure almond extract
1 cup whole almonds

Steps:

  • Combine flours and baking powder. Beat butter, sugar, honey, lemon zest, and salt with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla and almond extracts. Working in batches, add flour mixture to butter mixture, scraping down sides of bowl after each addition. Fold in almonds with a rubber spatula. Wrap dough in plastic. Refrigerate until firm, about 1 hour.
  • Transfer dough to a floured surface. Divide dough in half, and roll each half into a 2-by-15-inch log. Transfer to a parchment-lined baking sheet, spacing about 6 inches apart. Refrigerate until firm, about 30 minutes.
  • Preheat oven to 325 degrees. Transfer baking sheet to oven. Bake until logs are slightly firm and pale golden, about 35 minutes. Remove logs from oven, and reduce heat to 300 degrees. Let logs stand until cool enough to handle. Transfer to a cutting board. Cut logs on the bias into 1/2-inch-thick slices, returning to baking sheet, flat side down, as you work. Bake until golden, 35 to 40 minutes more. Let cool on sheet. (Biscotti can be stored at room temperature for up to 1 week.)

LEMON BISCOTTI WITH LEMON DRIZZLE



Lemon Biscotti With Lemon Drizzle image

Here"s a real treat for lemon lovers. If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving.

Provided by Ceezie

Categories     Dessert

Time 1h10m

Yield 30 bars

Number Of Ingredients 10

2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice, divided
1 tablespoon lemon extract
1 tablespoon vegetable oil
3 large eggs
cooking spray
2/3 cup powdered sugar

Steps:

  • Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly).
  • Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes.
  • Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes.
  • Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
  • Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

LEMON-NUT BISCOTTI



Lemon-Nut Biscotti image

Bake a batch of these delicious dunkers studded with that delectable nut. Present them as a gift in a colorful mug with a bag of gourmet coffee beans. From BH&G

Provided by Bev I Am

Categories     Dessert

Time 1h11m

Yield 36 cookies

Number Of Ingredients 10

1/3 cup butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
2 eggs
4 teaspoons finely shredded lemons, rind of
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 cups unsalted pistachio nuts
1 cup sifted powdered sugar
lemon juice or milk

Steps:

  • Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
  • Beat in eggs, lemon peel, and vanilla until combined.
  • Beat in as much of the flour as you can with the mixer.
  • Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
  • On alightly floured surface, divide dough into 3 portions.
  • Shape each portion into an 8-inch-long loaf.
  • Place loaves at least 3 inches apart on prepared cookie sheets.
  • Flatten loaves to about 2-1/2 inches wide.
  • Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
  • (Loaves will spread slightly.).
  • Let stand on cookie sheets on wire racks for 30 minutes.
  • Reduce oven temperature to 325 degree F.
  • Transfer loaves to a cutting board.
  • Cut each loaf diagonally into 1/2-inch-thick slices.
  • Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
  • Bake in a 325 degree F oven for 8 minutes.
  • Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
  • Transfer to wire reacks; cool.
  • For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
  • Drizzle over biscotti.
  • Let stand until frosting is set.
  • Makes about 36 cookies.
  • Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
  • Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
  • Seal, label, and freeze up to 3 months.
  • To serve, thaw biscotti at room temperature 15 minutes.
  • Drizzle with icing.

ESPRESSO AND LEMON BISCOTTI



Espresso and Lemon Biscotti image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/4 cup instant espresso powder
1 teaspoon coarse salt
1 1/2 cups almonds, toasted and coarsely chopped
1/2 cup diced candied lemon peel
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, espresso powder, salt, lemon peel, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
  • Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  • Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
  • Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

LEMON ALMOND BISCOTTI



Lemon Almond Biscotti image

My children and I love biscotti cookies but they are so high in fat. So I was glad to find this one in the Diabetic Cooking magazine (July/Aug 2003). It has less fat and salt. Thank you MG.

Provided by Charlotte J

Categories     Dessert

Time 56m

Yield 32 biscotti, 32 serving(s)

Number Of Ingredients 9

1/3 cup margarine or 1/3 cup butter, softened
2/3 cup granulated sugar
2 tablespoons grated fresh lemon rind
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 large eggs
2 1/2 cups all-purpose flour
1/2 cup slivered almonds (not sliced)

Steps:

  • Preheat oven to 375 degrees.
  • Beat margarine in bowl.
  • Add sugar, lemon rind, baking powder, baking soda, salt and eggs.
  • Beat until well blended.
  • Beat in flour to crumb texture.
  • Dough will be fairly dry.
  • Stir in almonds.
  • Kneading the dough slightly, shape into two 9-inch logs.
  • Flatten logs to 1 1/2-inch thick.
  • Place on a nonstick baking sheet and bake for 20 minutes.
  • Remove from oven and cool 1 hour.
  • Slice crosswise into 16 1/2-inch slices per roll.
  • Place cut side down on baking sheet and bake 8 minutes.
  • Flip biscotti over and bake 8 minutes more or until crisp and golden.
  • Cool.
  • Store in air-tight container for up to three days.

Nutrition Facts : Calories 83.2, Fat 3.1, SaturatedFat 0.5, Cholesterol 13.2, Sodium 66.8, Carbohydrate 12.1, Fiber 0.5, Sugar 4.3, Protein 1.8

LEMON WALNUT BISCOTTI



Lemon Walnut Biscotti image

This is a delightful tasting biscotti that I include with my yearly Christmas gift-giving goodies! My mother loves it so it has fast become a "standard" every year.

Provided by Roz Blair

Categories     Cookies

Time 1h55m

Number Of Ingredients 12

3 c all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
10 Tbsp butter, softened
1 1/3 c granulated sugar
4 1/2 tsp lemon zest, grated (finely)
2 large eggs
3 Tbsp lemon juice
2 c toasted walnuts, chopped
1 large egg white, slightly beaten
3 Tbsp coarse sugar

Steps:

  • 1. Preheat oven to 325^. Line cookie sheets with parchment paper; set aside. Combine flour, baking powder, salt and baking soda. In a large mixing bowl cream butter on medium to high speed for 30 seconds. Add sugar and lemon zest. Beat until well combined. Add eggs one at a time blending well after each addition. Add lemon juice and beat until incorporated. Gradually add flour mixture until combined. Stir in walnuts. Divide dough into 3 portions. On lightly floured surface shape each portion (I usually do this straight on the parchment paper lined cookie sheet) into a 10" roll about 1 1/2" wide. Press each log until 2" wide. Brush with egg white and sprinkle with coarse sugar. Chill cookie sheet(s) for 15 minutes. Bake 25-30 minutes. Remove from oven and cool on sheets for 45 minutes. Preheat (or reduce) oven to 300^. Cut each cooled log with serrated knife diagonally into 1/2" slices and place cut side down on cookie sheets. Bake 7 minutes; turn over and bake an additional 5-6 minutes. Remove to wire racks to cool completely. Yield: 4-5 dozen

LEMON POPPY SEED BISCOTTI



LEMON POPPY SEED BISCOTTI image

Categories     Poppy

Yield 25 Biscotti

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup white sugar
1/2 cup finely ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon lemon zest
3 tablespoons poppy seeds
1 egg
2 egg whites
Juice of 1 lemon

Steps:

  • 1.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. 2.Combine the flour, sugar, ground almonds, baking powder and baking soda. 3.Combine the lemon peel, poppy seeds, egg, egg whites and lemon juice. Add the dry mixture and mix well. Form the dough into 2 logs. 4.Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container. * Drizzle with white chocolate.

LEMON-ALMOND BISCOTTI RECIPE - (4.3/5)



Lemon-Almond Biscotti Recipe - (4.3/5) image

Provided by DeBruynC1

Number Of Ingredients 14

Dough:
6tablespoons6 tablespoons (3 ounces) butter
2/3cup2/3 cup (4 3/4 ounces) sugar
1/4teaspoon1/4 teaspoon salt
grated rind of 1 medium lemon (about 1 tablespoon)
1 1/2teaspoons1 1/2 teaspoons baking powder
2 to 3tablespoons2 to 3 tablespoons (1 to 1 1/2 ounces) freshly squeezed lemon juice, to taste
2large2 large eggs
2cups2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4teaspoon3/4 teaspoon will give you the merest hint of almond; if you like that flavor, use the greater amount of extract.
Glaze (optional):
1/2cup1/2 cup (2 ounces) confectioners' or glazing sugar
1 1/2teaspoons1 1/2 teaspoons lemon juice powder
2 to 3teaspoons2 to 3 teaspoons milk

Steps:

  • 1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. 2. In a medium-sized bowl, beat the butter, sugar, salt, lemon rind, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky. 3. Plop the dough onto the prepared baking sheet. Shape it into a log that's about 13" long x 3" wide x 3⁄4" thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here. 4. Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you're doing in the kitchen. Reduce the oven heat to 325°F. 5. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. 6. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" slices. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake. 7. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Remove the biscotti from the oven, and transfer them to a rack to cool. 8. For glazed biscotti: Combine the confectioners' or glazing sugar with the lemon juice powder and milk; drizzle over cooled biscotti.

LEMON PEPPER BISCOTTI



Lemon Pepper Biscotti image

Flavored with a zesty combination of black pepper, garlic, lemon and Parmesan cheese, these crisp, savory "cookies" - a fun variation on the sweet version - are great for dipping or solo snacking.

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
2 tablespoons sugar
1 garlic clove, minced
2 large eggs, room temperature
2-1/4 cups all-purpose flour
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
4 teaspoons grated lemon zest
1-1/2 teaspoons baking powder
1 to 2 teaspoons coarsely ground pepper
1/2 teaspoon salt

Steps:

  • In a large bowl, cream the butter, sugar and garlic until fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, Parmesan cheese, parsley, lemon zest, baking powder, pepper and salt; gradually add to creamed mixture, beating until blended (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, roll each portion into a 12-in. log. Bake at 350° for 25-30 minutes or until golden brown. Carefully transfer to a wire rack; cool for 15 minutes. , Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10 minutes on each side or until golden brown and firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 189 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 299mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your biscotti.
  • Be patient. Biscotti need time to rest and dry out, so don't rush the process.
  • Slice the biscotti evenly. This will help them bake evenly.
  • Store the biscotti in an airtight container. This will help them stay fresh for up to 2 weeks.

Conclusion:

Lemon biscotti are a delicious and easy-to-make treat. They're perfect for enjoying with a cup of coffee or tea, or as a gift for friends and family. With a few simple ingredients and a little bit of time, you can make delicious lemon biscotti that everyone will love.

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