Lemon Biscotti – Frosting Optional

I love a good lemon cookie. I mean I REALLY love a good lemon cookie. I made hazelnut biscotti the other day and it was such a nice treat to have in the morning that I went on the hunt for a good lemon biscotti recipe. Had trouble finding one but was able to modify a recipe I found on MyRecipes.com. The recipe on MyRecipes is a good one, it just wasn’t lemony enough for me.


  • 2 3/4 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 tbs freshly grated lemon peel
  • 2 tbs freshly squeezed lemon juice
  • 1 tbs lemon extract
  • 1 tbs canola oil
  • 3 large eggs


  • 1 cup powdered sugar
  • 1 tbs lemon juice
  • Water, milk, sour cream or lemon extract for extra flavoring – optional


Preheat oven to 350. Line a baking sheet (insulated works well for biscotti) with parchment paper

Step One: Combine flour, sugar and baking powder in a large bowl.

Step Two: In a smaller bowl combine lemon rind, 2 tbs lemon juice, lemon extract, oil, and eggs.

Step Three: Add lemon mixture to dry mixture. You may want to mix it with your hands. The batter will feel very dry. Have patience and trust that it’ll all come together.

Step Four: Once the dough has come together, knead it a few times until it feels solid and you’re able to work with it. No more than 10 folds. I kneaded my dough right in the bowl but you can knead it on a lightly floured surface.

Step Five: Divide dough in half. Roll each half until it is about 8-10 inches long. Lay dough log on baking sheet covered with parchment paper. Flatten with your hand until the dough is about a inch tall. It’ll widen when you flatten it. This is exactly what you want. Repeat this process with the second half of your dough.

Step Six: Bake for 30 minutes. Remove from the oven. Let cool for 12-15 minutes. Using a serrated knife, carefully slice the log on the diagonal. Each slice will be about 1/2 to 1 inch thick depending on your preference.

Step Seven: Reduce the temperature to 325. Place slices on the parchment paper and put back in the oven for 10 minutes. Flip each piece over and bake for another 10 minutes. Remove from the oven and let cool.


The frosting is optional. I tried it with and without. It’s a simple frosting. Use 1 cup of powdered sugar, a tablespoon of lemon juice and combine. You can add water, milk, or even sour cream to make your drizzle thicker, thinner, creamier or if you’re like me and you want it to be lemony-er then I added a splash of lemon extract.

Brew a nice strong cup of coffee and enjoy!

This entry was posted in Biscotti, Gourmet Cookies. Bookmark the permalink.

4 Responses to Lemon Biscotti – Frosting Optional

  1. Tishia Lee says:

    I’ve heard of biscotti before but I’ve never tried any. I love lemon so I would probably really like this … too bad I have no desire to make the effort to bake it! lol

  2. Annette says:

    Too funny! I’ve found they’re addictive. Nothing like a little sugar and white flour in the morning with your coffee to send your blood sugar sky high!

  3. Chandra says:

    For mad scientists who keep brains in jars, here’s a tip: why not add a slice of lemon to each jar, for freshness?

  4. Annette says:

    Interesting comment, Chandra. Not sure what to make of it:-D.

Leave a Reply

Your email address will not be published. Required fields are marked *