This authentic Italian lemon biscotti recipe is made with fresh lemon juice, almond extract, and sliced almonds for a bright, bakery-style cookie. Finished with a simple lemon icing, these biscotti are perfect for coffee, dessert, or gifting.
Why You’ll Love This Recipe
If you love biscotti but don’t love how hard they can be, this recipe is for you. These are soft, slightly chewy, and full of bright lemon flavor, with just the right amount of crunch from the almonds.
This is one of those recipes that feels a little fancy but is actually so simple to make—and they look beautiful drizzled with that lemon glaze. Admittedly, this recipe was created by my amazing husband! He took my traditional Almond Biscotti recipe (that is beloved by all of his Italian relatives) and added a lemon twist! They turned out amazing and we decided these must be published to Paul's Corner!
What They Taste Like
- Bright and citrusy from fresh lemon juice
- Light almond flavor throughout
- Soft, tender texture (not overly crunchy)
- Sweet, silky lemon glaze on top
Equipment Needed
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Knife (for slicing biscotti)
- Small bowl (for icing)
- Measuring cups and spoons
Ingredients
Authentic Italian Lemon Biscotti Ingredients
- 3 medium eggs
- 1 cup cane sugar
- ¼ cup maple syrup
- ½ cup extra virgin olive oil
- Pinch of salt
- 1 ½ teaspoon baking powder
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
- 1 tablespoon milk (any kind)
- Juice from one lemon
- 2 ½ cups regular or gluten-free all purpose flour
- ½ cup almond flour
- 1 cup sliced almonds (raw and unsalted)
Lemon Icing
- Juice from one lemon
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- Non-dairy milk to thin
Instructions
- Preheat oven:
Preheat your oven to 325°F and line a baking sheet with parchment paper. - Make the dough:
In a large bowl, whisk together eggs, sugar, maple syrup, olive oil, salt, baking powder, lemon extract, almond extract, lemon juice, and milk. - Add dry ingredients:
Add all purpose flour and almond flour. Mix until a thick cookie dough forms, then fold in sliced almonds.
(Optional: chill dough for 20 minutes for easier handling.) - Shape the biscotti:
Divide dough into two portions. Shape each into a log on the baking sheet, spacing them apart. Gently flatten to about 1–1¼ inches thick. - Bake:
Bake for 25 minutes, then remove and let cool completely. - Slice:
Once cooled, slice logs into biscotti about 1½ inches thick. Place them back onto the baking sheet and continue to bake for another 5-10 minutes so the edges become crispy. (Option to skip the second bake for a softer cookie/cantucci). - Make icing:
Whisk together lemon juice, vanilla, and powdered sugar. Add 1–2 tablespoon milk until smooth and pourable. - Finish:
Drizzle icing over cooled biscotti and allow to set. - Store:
Store in an airtight container for up to 2 weeks
Notes from Jill
- These are perfect for gifting, holidays, or keeping on hand for coffee breaks
- They’re softer than traditional biscotti, which makes them more snackable
- You can easily customize with chocolate drizzle or different nuts
- Let the biscotti cool completely before slicing to prevent crumbling
- Chill the dough if it feels sticky—it makes shaping much easier
- Use fresh lemon juice for the best flavor
- Slice with a sharp knife for clean edges
Yes! Use a gluten-free all-purpose flour like King Arthur Measure for Measure for best results.
1. Bake as written
Shape into logs
Bake at 325°F for 30 minutes
Let them cool completely
2. Slice the biscotti
Cut into ~1 to 1½ inch slices
Use a sharp knife and gentle pressure to avoid crumbling
3. Second bake
Place slices cut-side down on baking sheet
Bake at 300–325°F for 5-7 minutes
Flip them over
Bake another 5-7 minutes
Store in an airtight container at room temperature for up to 2 weeks.
Authentic Italian Lemon Biscotti Recipe
Ingredients
Lemon Biscotti Ingredients
- 3 medium eggs
- 1 cup cane sugar
- ¼ cup maple syrup
- ½ cup extra virgin olive oil
- pinch of salt
- 1 ½ teaspoon baking powder
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
- 1 tablespoon milk any kind will work
- juice from one lemon
- 2 ½ cups regular or gluten-free all purpose flour
- ½ cup almond flour
- 1 cup sliced almonds raw and unsalted
Lemon Icing
- juice from one lemon
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- non-dairy milk to thin
Instructions
How To Make Soft Lemon Biscotti
- Preheat your oven to 325. Line a baking sheet with parchment paper.
- In a large bowl, whisk three medium eggs. Add your sugar, maple syrup, extra virgin olive oil, salt, baking powder, lemon extract, almond extract, lemon juice, and milk to the bowl. Mix well. Add your all purpose flour and almond flour to the bowl and mix until a thick cookie dough is formed. Fold in the sliced almonds. Option to let the biscotti cookie dough chill in the fridge for 20 minutes to make it easier to shape.
- Scoop about half of the cookie dough onto your parchment paper and use your hands to form the lemon biscotti dough into a log. Do this a second time with the remaining dough. Ensure the cookie dough logs are about three inches apart. Use your hands to gently press the logs to flatten them. They should be about 1 to 1 ⅕ inches in height. See images above for reference.
- Bake the cookie dough in the oven for 30 minutes. Remove the baking sheets from the oven and allow the logs to cool completely. Then, use a knife to slice the logs crosswise so that each cookie is about 1 ½ inch thick. Place them back onto the baking sheet and continue to bake for another 5-10 minutes so the edges become crispy.
- Allow them to cool completely. While the lemon biscotti are cooling, prepare your icing by first adding the lemon juice, vanilla, and powdered sugar to a bowl. Whisk and add 1-2 tablespoon of milk to the bowl until you reach a nice silky texture. Drizzle the frosting over the cookies once they are cool.
- They will last in an airtight container for up to 2 weeks. These are perfect for dipping into coffee or enjoying alongside your favorite espresso drink.
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