Glazed Lemon Biscotti
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.
(Post modified on 4/13/23.)
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.
View More Italian Cookies
- Cherry Pistachio Biscotti Cookies
- Double Chocolate Biscotti with Almonds
- Crispy Italian Pizzelle Cookies
- Homemade Cannoli with Creamy Ricotta
Ingredients for Glazed Lemon Biscotti
(See the full recipe at the bottom of this post.)
- 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
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
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.
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 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
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 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.
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.
Glazed Lemon Biscotti
Equipment
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.
Make 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.
Prepare 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.
Make 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
Nutrition
