FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
lemon biscotti recipe
- Total Time: 120 minutes
- Yield: 40 cookies 1x
- Diet: General
Description
These crisp, zesty lemon biscotti are a delightful, family-friendly treat, surprisingly easy to bake even for beginners thanks to a simplified method, perfect for adding a bright note to any dessert plate or holiday spread.
Ingredients
- 350 g (2.75 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 10 g (2 teaspoons) baking powder
- 3 g (0.5 teaspoon) fine sea salt
- 2 large eggs, at room temperature
- 60 g (0.25 cup) unsalted butter, melted and cooled slightly
- 1 tablespoon lemon zest (from 1–2 organic lemons)
- 2 tablespoons fresh lemon juice, divided
- 1 teaspoon alcohol-free vanilla extract
- 1 tablespoon food-grade rosewater, divided
- 100 g (0.75 cup) shelled unsalted pistachios, coarsely chopped
- 120 g (1 cup) powdered sugar
- 1 tablespoon water
- 0.5 teaspoon dried edible rose petals
Instructions
- Prep Ingredients: Preheat your oven to 175 C (350 F). Line a large baking sheet with parchment paper, ensuring it lies flat. Zest your lemons first, then juice them for freshness.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until it looks thoroughly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, melted and cooled butter, lemon zest, 1 tablespoon fresh lemon juice, alcohol-free vanilla extract, and 2 teaspoons of the rosewater until the mixture is smooth and pale yellow.
- Form Dough: Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until just combined. The dough will feel stiff. Fold in 75g (0.5 cup) of the coarsely chopped pistachios. If the dough feels too dry to come together, add an extra 0.5-1 teaspoon of lemon juice; if it’s too sticky to handle, lightly flour your hands.
- Shape Logs: Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 25 cm (10 inches) long and 5 cm (2 inches) wide. Keep your logs uniform so the cookies bake evenly. Ensure adequate space between the logs as they will spread slightly.
- First Bake (Biscotti Loaf): Bake for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown. Remove from the oven; they will smell wonderfully lemony. Let them cool on the baking sheet for 10-15 minutes. Reduce oven temperature to 150 C (300 F).
- Slice & Arrange: Carefully transfer the cooled logs to a cutting board. Using a sharp, serrated knife, slice each log on the diagonal into 1.5 cm (0.5 inch) thick cookies. Arrange the sliced biscotti cut-side down on the same parchment-lined baking sheet.
- Second Bake (Crisping Up): Return to the oven and bake for another 15-20 minutes, flipping halfway through, until crisp and golden brown on both sides. The interiors should feel dry. This step is crucial for the signature crunch of your lemon biscotti. Transfer to a wire rack and cool completely.
- Prepare Glaze & Garnish: While cooling, whisk together 120 g (1 cup) powdered sugar, the remaining 1 tablespoon fresh lemon juice, remaining 1 teaspoon rosewater, and 1 tablespoon water until smooth and pourable. Adjust consistency with drops of water if needed. Drizzle over cooled biscotti or dip one end. Immediately sprinkle with 1 tablespoon finely chopped pistachios and 0.5 teaspoon dried edible rose petals for a pretty finish and extra texture.
Notes
To adjust, you can reduce sugar by 0.25 cup for a less sweet bite. For dietary needs, use a 1:1 gluten-free flour blend for gluten-free, or substitute up to half of the all-purpose flour with almond flour for lower-carb. For vegan, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes) instead of chicken eggs. Almond extract or poppy seeds can be used for flavor or texture variations.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie (approx 30 g)
- Calories: 95 calories
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Lemon biscotti, crisp cookies, zesty, easy bake, family-friendly, dessert, pistachios, rosewater, twice-baked
