I feel like biscotti is underrated in the cookie world. Don’t get me wrong, you all know I love a good brown butter chocolate chip cookie, but biscotti is just made for pairing with tea or coffee. As someone who drinks a lot of tea, I feel qualified to say biscotti is its perfect partner. This lemon biscotti is no different.
I like to pair this biscotti with either a cup of Earl Grey or my traditional cup of Tetley.
Biscotti is fun to make because it’s easy and you really can make a million variations of it. It also gets baked twice, giving it that traditional crunchy texture that biscotti is known for.
You already all know about my love for all things citrus, particularly all things lemon, so it should come as no surprise that these lemon biscotti have made their way onto my list of favourite bakes. There’s just something about the freshness and brightness of lemons in baked goods that makes them simply irresistible.
We’re using both lemon zest and lemon juice for premium lemon flavour. Other than that, it’s our basic baking ingredients – butter, sugar, eggs, vanilla, flour, baking soda, and salt.
What are you waiting for? Grab a couple of lemons and head to the kitchen. I promise you’ll love these!
Lemon Biscotti
Ingredients
- 1/3 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 tsp. lemon juice
- Zest of 2 lemons
- 2 1/3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
Directions
- Step 1 Preheat oven to 325°F. Grease and flour a baking sheet – set aside.
- Step 2 In a large bowl, cream together butter & sugar until light and fluffy. Beat in eggs, vanilla extract, lemon juice, and lemon zest.
- Step 3 Add the flour, baking powder, and salt, stirring to combine.
- Step 4 Divide dough in half and form into long, flat loaves about 1/2″ tall and 12″ long. Place both loaves on prepared baking sheet, about 2″ apart.
- Step 5 Bake for 25 minutes, until a light golden brown. Remove from baking sheet and cool on wire rack for 5 minutes.
- Step 6 Using a serrated knife, cut into slices on a slight diagonal about 1/2″ wide. Put slices on baking sheet and bake for 10 minutes, turning over halfway through. Transfer to a wire rack to cool.
