Beginnerbakes
Back to Recipes

Cookies

Classic Italian Lemon Biscotti with Zesty Lemon Glaze

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 25, 2026 · Updated May 12, 2026
Italian 60 mins beginner-friendlyeasystep-by-stepclassicitalianno-fusspartysnackminimal-ingredientslemonsummer-baking

Discover an easy beginner-friendly recipe for Classic Italian Lemon Biscotti with a light, tangy lemon glaze. These crisp and lightly sweetened biscotti are perfect for summer baking, using minimal ingredients and simple step-by-step instructions. Enjoy this iconic Italian cookie as a delightful snack, party treat, or accompaniment to coffee and tea.

Classic Italian Lemon Biscotti with Zesty Lemon Glaze
Prep 15 min
Cook 45 min
Total 60 min
Servings 24
Difficulty easy
Cuisine Italian

Recipe Details

Prep15 min
Cook45 min
Total60 min
Servings24
Difficultyeasy
CuisineItalian
Add To Favorites

Ingredients

Servings 24
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1/2 cup powdered sugar
  • 1-2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In a medium bowl, beat the eggs. Add lemon zest, vanilla extract, and lemon juice; whisk until fully incorporated.
  4. Add the wet ingredients to the dry ingredients and mix with a wooden spoon or your hands until a sticky dough forms.
  5. Lightly flour a clean surface and transfer the dough onto it. Shape into two equal logs, each about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced apart.
  6. Bake the logs for 25-28 minutes, until firm to touch and lightly golden.
  7. Remove the logs from the oven and cool on the baking sheet for 10 minutes.
  8. Lower oven temperature to 275°F (135°C). Using a sharp serrated knife, slice each log diagonally into ½-inch thick biscotti pieces.
  9. Arrange biscotti cut-side down on the baking sheet. Bake for 15-18 minutes, flipping halfway through, until fully dry and crisp.
  10. While biscotti cool, whisk powdered sugar with fresh lemon juice until smooth and pourable, adjusting juice for desired consistency.
  11. Once completely cooled, drizzle the lemon glaze over biscotti or dip each biscotti halfway into the glaze. Allow to set for at least 30 minutes before serving.
  12. Store biscotti in an airtight container at room temperature for up to two weeks or freeze for extended storage.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this Classic Italian Lemon Biscotti recipe with these ingredient alternatives to suit dietary preferences and availability:

  • Flour: Use a gluten-free baking flour blend cup-for-cup for gluten-free biscotti.
  • Sugar: Replace granulated sugar with coconut sugar or a low-glycemic sweetener for a healthier option.
  • Eggs: Substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make the recipe vegan.
  • Fat Addition: Though the recipe has no fat, adding 2 tablespoons melted coconut oil can provide moisture and a hint of coconut flavor.
  • Lemon Zest and Juice: Swap fresh lemon zest for lemon extract and fresh lemon juice for bottled lemon juice (adjust amounts for taste).
  • Powdered Sugar: Use powdered erythritol or another powdered sugar substitute in the lemon glaze to reduce calories.

These swaps keep the biscotti crisp and flavorful while adapting to your needs and preferences.

Equipment Needed

To bake these Classic Italian Lemon Biscotti with Zesty Lemon Glaze, gather the following essential baking equipment, perfect for beginners:

  • Mixing Bowls: One large bowl for dry ingredients and one medium bowl for wet ingredients.
  • Whisk: To combine flour, sugar, baking powder, salt, and to beat eggs and lemon glaze ingredients evenly.
  • Wooden Spoon or Hands: For thorough mixing of the sticky biscotti dough.
  • Baking Sheet: A flat tray to bake biscotti logs and the sliced pieces.
  • Parchment Paper or Silicone Baking Mat: To line the baking sheet for easy removal and cleanup.
  • Sharp Serrated Knife: To slice the baked logs into even ½-inch biscotti safely.
  • Citrus Zester or Grater: For fresh lemon zest, essential for bright flavor.
  • Measuring Cups and Spoons: Accurate measurement of ingredients ensures best results.
  • Cooling Rack (optional): To cool biscotti completely before glazing and serving.

Having these tools ready will streamline your baking process and help produce perfect biscotti every time.

Ingredient Prep Notes

Flour: Use all-purpose flour for traditional texture. Gluten-free bakers can substitute with a gluten-free all-purpose flour blend containing xanthan gum.

Sugar: Granulated sugar provides ideal sweetness and texture. For a lower sugar option, erythritol or other sugar substitutes may be used, but expect a slight change in browning and texture.

Eggs: Use large eggs at room temperature for optimal binding and moisture. Vegans can replace each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes).

Lemon Zest and Juice: Fresh lemons offer the best flavor; use a microplane to avoid the bitter pith. If unavailable, lemon extract can replace zest, and bottled lemon juice can substitute fresh juice with adjusted quantity to taste.

Vanilla Extract: Pure vanilla extract enhances the overall flavor. Vanilla bean paste or powdered vanilla are good alternatives if needed.

Powdered Sugar for Glaze: Also known as confectioners’ sugar, it dissolves smoothly. Homemade powdered sugar can be made by blending granulated sugar until fine. Adjust lemon juice gradually to reach the perfect glaze consistency.

Baking Tips: Lightly flour your hands and surface to prevent dough from sticking when shaping. If dough is overly sticky, chilling briefly before shaping helps.

These preparation tips and substitutions make this classic Italian lemon biscotti recipe accessible and flexible for all bakers.

Oven Note

Correct oven settings are essential for crispy, golden lemon biscotti. Follow these tips for best results:

  • Preheat Properly: Fully preheat to 350°F (175°C) before baking the biscotti logs to ensure even cooking.
  • Use an Oven Thermometer: Verify your oven's temperature for accuracy, as many ovens run hot or cold.
  • Position Rack Center: Bake on the center rack for even heat circulation and browning.
  • Lower Temperature After Initial Bake: Reduce oven to 275°F (135°C) for drying the sliced biscotti, which ensures crisp texture without burning.
  • Flip Slices Halfway: Turn biscotti halfway through the second bake for even crisping.
  • Check Texture and Time: Biscotti logs should feel firm before slicing; avoid overbaking to keep texture perfect.
  • Minimize Oven Door Opening: Keep the door closed as much as possible to maintain consistent heat.

These oven tips will help your Classic Italian Lemon Biscotti achieve the perfect crunch and flavor every time.

Easy Upgrade Ideas

Enhance your Classic Italian Lemon Biscotti recipe with these beginner-friendly upgrades:

  • Add Nuts: Mix 1/2 cup chopped pistachios or sliced almonds into the dough for added crunch and flavor.
  • Chocolate Dip: After glazing and setting, dip half of each biscotti in melted dark or white chocolate. Let it harden for an indulgent treat.
  • Spice it Up: Add a pinch of ground cardamom or ginger with the lemon zest for subtle warmth, great for cooler seasons.
  • Fruit Mix-ins: Incorporate 1/4 cup finely chopped dried cranberries or blueberries to complement the lemon brightness.
  • Switch Glaze Flavors: Replace lemon juice in the glaze with orange or lime juice for a fun citrus variation.
  • Freeze Dough Logs: Freeze shaped dough logs before baking to have fresh biscotti anytime by thawing and baking.
  • Make Gluten-Free: Use a gluten-free flour blend to adapt the recipe for gluten-sensitive friends and family.

These simple upgrades maintain ease of preparation while giving your biscotti unique flavor twists.

Related Articles

Read related air fryer guides and cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from Beginnerbakes.