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Classic Italian Lemon Biscotti with Zesty Lemon Glaze
By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 25, 2026 · Updated Jun 27, 2026
Italian
60 mins
beginner-friendlyeasystep-by-stepclassicitalianno-fusspartysnackminimal-ingredientslemonsummer-baking
These beginner-friendly lemon biscotti bake twice for a crisp cookie with bright lemon flavor and a simple tangy glaze. The recipe uses clear shaping, slicing, and drying cues so the biscotti turn crunchy without overbaking.
Prep
15 min
Cook
45 min
Total
60 min
Servings
24
Difficulty
easy
Cuisine
Italian
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
-
Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
-
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
-
In a medium bowl, beat the eggs. Add lemon zest, vanilla extract, and lemon juice; whisk until fully incorporated.
-
Add the wet ingredients to the dry ingredients and mix with a wooden spoon or your hands until a sticky dough forms.
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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.
-
Bake the logs for 25-28 minutes, until firm to touch and lightly golden.
-
Remove the logs from the oven and cool on the baking sheet for 10 minutes.
-
Lower oven temperature to 275 degrees F (135 degrees C). Using a sharp serrated knife, slice each log diagonally into ½-inch thick biscotti pieces.
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Arrange biscotti cut-side down on the baking sheet. Bake for 15-18 minutes, flipping halfway through, until fully dry and crisp.
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While biscotti cool, whisk powdered sugar with fresh lemon juice until smooth and pourable, adjusting juice for desired consistency.
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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.
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Store biscotti in an airtight container at room temperature for up to two weeks or freeze for extended storage.
Tips
Equipment Needed
Use two mixing bowls, a whisk, a sturdy spatula or wooden spoon, a zester, a parchment-lined baking sheet, and a wire rack. A sharp serrated knife is essential for cutting the warm logs into neat 1/2-inch slices without crushing them.
Ingredient Prep Notes
Zest the lemon before juicing it, and avoid the white pith because it can taste bitter. If the dough sticks to your hands, dust your palms and the counter lightly with flour instead of adding a lot of extra flour to the dough.
Oven Note
Preheat to 350 degrees F (175 degrees C) for the first bake so the logs set before slicing. Lower the oven to 275 degrees F (135 degrees C) for the second bake, flip the slices halfway, and remove them when dry and lightly golden.
Easy Upgrade Ideas
Add 1/2 cup sliced almonds or pistachios to the dough if you want extra crunch. For a bakery-style finish, dip the cooled glazed ends in melted white chocolate after the lemon glaze has fully set.
Frequently Asked Questions
- Why do I lower the oven temperature for the second bake1/2
- The lower temperature dries the biscotti slices slowly so they become crisp without burning. It also gives beginners more control over the final texture.
- Can I glaze the biscotti while they are warm1/2
- No. Let the biscotti cool completely before glazing, or the glaze will melt and soak in instead of setting on the surface.
- How do I know the biscotti are crisp enough1/2
- They should feel dry on the outside and lightly golden after the second bake. They will continue to firm up as they cool on the rack.
- Can I make these biscotti less sweet1/2
- Yes. Drizzle a thinner glaze instead of dipping, or leave some biscotti unglazed. The lemon zest in the dough still gives them bright flavor.
Ingredient Replacements
For orange biscotti, swap the lemon zest and juice with orange zest and orange juice in both the dough and glaze. If you want a lighter glaze, use less powdered sugar and drizzle thin lines instead of dipping each cookie.
A cup-for-cup gluten-free flour blend can replace the all-purpose flour, though the logs may need gentler slicing. For a vegan test version, use flax eggs, but expect a slightly denser biscotti because eggs help the logs set firmly.
Storage and Reheating
Store fully cooled and set biscotti in an airtight container at room temperature for up to 2 weeks. Keep them away from moisture so they stay crisp.
Freeze unglazed biscotti for up to 2 months, then thaw at room temperature and refresh in a 300 degrees F oven for a few minutes. Add the lemon glaze after thawing for the cleanest finish.
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