Glazed Lemon Biscotti

Glazed Lemon Biscotti

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

Glazed Lemon Biscotti is an easy and delicious recipe to try for your next tea party or Italian dinner. The light lemon flavor is perfect with coffee or tea and works well at any time of year, whether the middle of winter or the heat of summer. So delicious.

Serving Lemon Biscotti at a Tea Party

In case you aren’t familiar with this type of Italian cookie, it is “twice baked” which makes it hard, thick, and crunchy–perfect for dipping in coffee, hot tea, or even wine. Biscotti is so easy to make. It takes a little while to go through the two bakings, but making it is quite simple.

To make this recipe, you’ll need a good, sharp knife to make the slices. I like to use my Santoku knife when making these slices, but a sharp Chef’s knife would work as well.

When I think of biscotti, I think of coffee shops and tea parties, but these hard, sliced cookies work wonderfully for a light dessert following an Italian meal. See my other Biscotti Recipes Here. 

 

Ingredients for Glazed Lemon Biscotti

  • butter, at room temperature
  • granulated sugar
  • lemon zest
  • lemon juice
  • vanilla extract
  • large eggs
  • all-purpose flour
  • baking powder
  • salt

Lemon Glaze

  • powdered sugar
  • lemon juice
  • whole milk

 

Instructions for this Recipe

Ingredients for this Recipe

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking liner.

 

Prepare Ingredients

Using a fine-edged grater, zest one large lemon to make 1 tablespoon zest. Squeeze the juice from the lemon to use later in this recipe and for the glaze.

Alternately, you may use prepared lemon juice for this recipe. One large lemon should make 3-4 tablespoons of fresh lemon juice.

 

Prepare the Dough

In a medium-sized bowl, cream together the softened butter and granulated sugar until creamy. Beat in the lemon zest, lemon juice, vanilla extract, and large eggs.

In a small bowl, combine the all-purpose flour, baking powder, and salt.

Gradually stir flour into the creamed mixture. Dough will be sticky.

 

Make the Biscotti

Shaping the Dough into a Log

Scoop the dough onto the prepared baking sheet and pat it into a flattened log about 13 inches long, 3 inches wide, and about 3/4″ thick. Smooth out the top and sides using a wet spatula.

Bake in preheated oven for 25 minutes. Remove from oven. Spray with water, spritzing the sides and top.

Spritzing the baked log will help soften the crust just enough to make slicing easier.

Place Sliced Biscotti on Baking Sheet for Second Bake

Reduce oven temperature to 325 degrees. Wait five minutes, then cut crosswise with a sharp knife into 1/2″ slices. Place the cookie slices on the baking sheet standing up on edge.

Cool Biscotti on Wire Rack

Bake for another 30-35 minutes, until the biscotti feel very dry and are golden around the edges. Remove from oven and transfer to a wire rack to cool.

Once they have cooled, drizzle with glaze.

 

Prepare the Lemon Glaze

Prepare Lemon Glaze and Drizzle over Biscotti

To make glaze, in a small bowl, combine the powdered sugar, lemon juice, and whole milk. Whisk together until smooth.

Drizzle Glaze over Baked Biscotti

Drizzle over the cooled biscotti. Allow the glaze to set completely before serving or storing. You may store biscotti in a tightly covered container for 4-6 weeks in a cool, dry place.

Serve Lemon Biscotti with Hot Tea or Coffee

This recipe will make 2 dozen cookies. Serve with hot tea or coffee.

See more Cookie Recipes Here. Browse Italian Menu Ideas Here. View Tea Party Recipes Here. 

 

Recipe for Glazed Lemon Biscotti

Glazed Lemon Biscotti

Here's an easy and delicious recipe to try for your next tea party. Lightly flavored with lemon and great with coffee or tea. So delicious!
No ratings yet
Print Rate
Course: Cookies, Dessert
Cuisine: Italian
Keyword: Lemon Juice, Lemon Zest
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 25 minutes
Total Time: 1 hour 45 minutes
Servings: 12

Equipment

Grater/Zester
Baking Sheet
Santoku Knife
Cutting Board

Ingredients

  • 6 tablespoons butter room temperature
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking liner.

Prepare Ingredients

  • Using a fine-edged grater, zest one large lemon to make 1 tablespoon zest.

Prepare the Dough

  • In a medium-sized bowl, cream together the softened butter and granulated sugar until creamy. Beat in lemon zest, lemon juice, vanilla extract, and large eggs.
  • In a small bowl, combine the all-purpose flour, baking powder, and salt.
  • Gradually stir flour into the creamed mixture. Dough will be sticky.

Make the Biscotti

  • Scoop the dough onto the prepared baking sheet and pat it into a flattened log about 13 inches long, 3 inches wide, and about 3/4" thick. Smooth out the top and sides using a wet spatula. Bake in preheated oven for 25 minutes.
  • Remove from oven. Spray with water, spritzing the sides and top. (This will soften the crust just enough to make slicing easier.)
    Reduce oven temperature to 325 degrees.
  • Wait five minutes, then cut crosswise with a sharp knife into 1/2" slices. Place the cookie slices on the baking sheet standing up on edge.
  • Bake for another 30-35 minutes, until biscotti feel very dry and are golden around the edges. Remove from oven and transfer to a rack to cool.
  • Once they have cooled, drizzle with glaze.

Prepare the Lemon Glaze

  • To make glaze, in a small bowl, combine the powdered sugar, lemon juice, and whole milk. Whisk together until smooth.
  • Drizzle over the cooled biscotti. Allow to set completely before storing. May store biscotti in a tightly covered container for 4-6 weeks in a cool, dry place. Makes 2 dozen.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 223kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 165mg | Potassium: 44mg | Fiber: 1g | Sugar: 21g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

 

Share this Recipe!



Leave a Reply

Your email address will not be published.

Recipe Rating