Easy Lemon Biscotti with Glaze
Lemon Almond Biscotti
Huge fan of dunking my cookies in an afternoon cup of coffee. There is nothing better than these lemon biscotti that has just a bit of zing to go with the sweet cookie taste.
Can you freeze lemon biscotti?
Yes, you can freeze biscotti. Just be sure to freeze these tasty cookies prior to drizzling them with glaze.
We have been making Italian biscotti for such a long time and love all the different variations. This recipe for lemon biscotti is so easy to make that you will be sure to have a batch on hand.
6 TBSP butter, room temperature
2/3 cups sugar
Grated rind of 1 lemon
1 tsp lemon extract
3 TBSP lemon juice
2 cups flour
1/2 tsp salt
1 tsp baking powder
½ cup confectioner’s sugar
3 tsp. milk
1 drop of yellow food coloring
Sprinkles (if desired for a holiday feel)
Preheat oven to 350. Place a silicon mat on a baking sheet and set aside.
Using an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
Beat the salt, lemon zest, lemon extract and baking powder until well combined.
Add in the eggs and the lemon juice, mix well. The batter may appear to be curdled at this point.
Add in the flour and combine.
Shape the dough into a long log.
Bake for 25 minutes. Remove from oven and allow to cool for 25 minutes.
Next, slice the biscotti log into ½ inch pieces.
Set each biscotti on the pan on its side.
Lower the oven temperature to 325 and bake for 30 minutes.
Let cool completely.
Make glaze and drizzle on top of the cooled cookies. Add sprinkles if desired.
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