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These Zesty Glazed Lemon Biscotti Are The Perfect Way To Satiate Your Sweet Tooth – Try ëEm Out!

Of course we love sinfully rich desserts, but there are times when we also relish a more subtle treat, with a sweetness that isn’t overwhelming. For those instances, we keep coming back to these glazed lemon biscotti. Lemon is a deliciously tart and refreshing flavor that we adore, and when you put it into an almost biscuit-like cookie, the result is outstanding.

Named in Italian for the fact that these babies are twice (“bis”) cooked (“cotto”), biscotti are a great sweet to have on hand because they hit the spot round the clock: as a light pick-me-up in the morning, or as nice way to top off your dinner and wind down in the evening. We can’t say enough good things about these, so give them a shot and see what you think!

These Zesty Glazed Lemon Biscotti Are The Perfect Way To Satiate Your Sweet Tooth - Try Em Out!

Glazed Lemon Biscotti

Makes 2 dozen standard size, 4 dozen mini


  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 cup (1 stick) unsalted butter
  • 2 large eggs
  • 1 large lemon, zested and juiced
  • 1 teaspoon baking powder
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 2 teaspoons lemon juice


  1. Preheat oven to 350º F and line 2 baking sheets with parchment paper.
  2. Combine flour, baking powder and salt in a medium bowl and set aside.
  3. In a large bowl or mixer, cream together butter and sugar for 3 minutes, or until lightened in color.
  4. One at a time, beat in eggs until incorporated, then add lemon juice and zest, and almond and vanilla extracts.
  5. Gradually add dry ingredients and mix until a sticky dough comes together.
  6. Transfer dough to 1 lined baking sheet and use your hands to form a long log that’s 3/4-inch thick. Smooth out the top and sides.
    Note: for mini biscotti, form two, narrow logs; for standard biscotti, one, wider log.
  7. Place in oven and bake log for 20-25 minutes, or until lightly browned and top is just set.
  8. Remove from oven and let cool 15 minutes. Reduce oven temperature to 325º F.
  9. Once cooled, use a sharp knife to cut log (across) into 1/2-inch pieces, then transfer slices to 2nd lined baking sheet.
  10. Place baking sheet in oven and bake for 10 minutes, then slip biscotti over and bake for another 10, or until dry and golden around the edges.
  11. Remove from oven and place on a wire rack to cool.
  12. For the glaze: whisk together powdered sugar, milk and lemon juice in a medium bowl until smooth.
    Note: for a thicker glaze, add less milk; for a thinner glaze, add more.
  13. While biscotti are still warm, place close together and use a spoon or fork to drizzle glaze over the tops of cookies.
  14. Let set before storing and enjoy!

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