Lemon Biscotti

Total Time Prep: 25 min. Bake: 40 min. + cooling
Yield 3 dozen
Test Kitchen Approved
Our lemon biscotti recipe creates cookies with the perfect texture and crunch. Serve these lemony delights with your daily coffee or tea, or glaze them to serve as part of a brunch spread.

Ingredients

  • 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
  • OPTIONAL GLAZE::
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons lemon juice
  • Grated lemon zest

Directions

  1. Preheat oven to 350°. In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed.
  2. 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.
  3. Bake until golden and tops begin to crack, 30-35 minutes. Carefully remove to wire racks; cool for 5 minutes.
  4. 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 5 minutes. Turn and bake until firm and golden brown, 5-7 minutes. Remove to wire racks to cool completely. If using glaze, whisk confectioners' sugar and lemon juice in a small bowl. Drizzle over biscotti; sprinkle with lemon zest. Store in an airtight container.

Nutrition Facts

1 cookie: 65 calories, 2g fat (0 saturated fat), 10mg cholesterol, 50mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

With the growing popularity of gourmet coffees, cappuccino and espresso, I’m finding lots of people enjoy these classic Sicilian dipping cookies. —Carrie Sherrill, Forestville, Wisconsin
Recipe Creator

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