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Lemon Biscotti on parchment paper with lemon drizzle.

Lemon Biscotti

Easy, classic, homemade lemon biscotti flavoured with almonds, lemon zest and a smattering of lemon juice. Topped off with a tangy lemon glaze.
5 from 2 votes
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Prep Time: 15 mins
Cook Time: 1 hr
Additional Time: 15 mins
Total Time: 1 hr 30 mins
Servings: 20 Biscotti
Calories: 171kcal
Author: Mary-Lou


lemon biscotti

  • 90 grams butter
  • 150 grams caster sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • zest of 2 lemons
  • 2 tablespoons of fresh lemon juice
  • 300 grams plain flour
  • ½ teaspoon table salt
  • 2 teaspoons baking powder
  • 1 cup chopped raw almonds

Lemon Glaze

  • 60 grams Icing sugar
  • 4 teaspoons Lemon Juice


  • Preheat the oven to 170°C/150°C Fan. Line two baking sheets with parchment or baking paper. Set aside.
  • In a large mixing bowl, whisk together the room temperature butter, sugar, salt and vanilla until smooth and creamy. Add in the eggs and whisk until smooth and creamy.
    90 grams butter, 2 large eggs, 2 teaspoons vanilla extract, 150 grams caster sugar
  • Add in the lemon zest, juice of a lemon and vanilla extract, whisk through to combine.
    2 tablespoons of fresh lemon juice, zest of 2 lemons
  • Add in the flour and baking powder, and mix through using a silicon spatula or wooden spoon until you have a smooth dough. Pour in the chopped almonds and mix through.
    300 grams plain flour, 2 teaspoons baking powder, 1 cup chopped raw almonds
  • Divide the dough roughly into two. Take one half and make a rough sausage shape (about 20-25cm long, 3-5cm wide) before placing it on the baking sheet. Once it is on the baking sheet, smooth out the dough and flatten it until about 2cm tall. Repeat with the other half of the dough.
  • Bake for 30 minutes, the log will be very pale in colour. Remove from the oven and allow to cool for 15 minutes. Using a sharp chef's or Santoku Knife or even a serrated knife, slice the log either straight across or at a slight diagonal, approximately 1.5 to 2.5cm in thickness.
  • Place the sliced biscotti, bottom side down pack on the baking sheet and return to the oven for an additional 25 to 30 minutes. This will dry out the biscotti and give it a nice golden brown colour. Once baked, allow to cool on a wire cooling rack.
  • Combine the icing sugar and lemon juice and mix to form a glaze. Drizzle the glaze over the cooled biscuits, and allow the glaze to set before serving.


If your room temperature butter is a bit hard for whisking, pop it into the microwave for 10-15 seconds, until soft enough.
Wet your hands before handling the dough to stop it from sticking to your hands.
For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.


Serving: 1biscotto | Calories: 171kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 139mg | Fiber: 1g | Sugar: 11g

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Dessert
Cuisine :Italian
Keyword :almond biscotti, biscotti, biscuits, cookies, lemon almond biscotti, lemon biscotti