Lemon-Frosted Biscotti recipe

Light biscotti with lots of lemon and dipped in lemon glaze taste a bit like winter wonderland.


½ cup unsalted butter, softened
½ cup sugar
2 eggs
1 tablespoon grated lemon zest
1 tablespoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup toasted, chopped almonds
1 ½ cups powdered sugar
1 teaspoon finely minced grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon milk


1) Preheat oven to 350°F. Lightly grease a baking sheet.

2) In a large bowl, beat together butter and sugar until creamed and fluffy. Add eggs and beat well. Stir in lemon zest and vanilla.

3) In a separate large bowl, sift together flour, baking soda, and salt. Add to egg mixture; beat until just mixed. Fold in almonds.

4) Turn dough out onto lightly floured surface; knead 10 times, until dough holds. Divide dough in half; shape each half into a 10-by-3-inch log. Flatten logs gently and place on prepared baking sheet. Bake 25 minutes. Remove and cool 10 minutes; lower oven temperature to 300°F.

5) Cut logs into ½-inch diagonal slices; place on baking sheet cut side down. Bake an additional 10 minutes, turning once.

6) Meanwhile, prepare the glaze: In a medium bowl, whisk together powdered sugar, lemon zest, juice, and milk until smooth. Dip one end of biscotti into glaze and lay on wax paper to dry completely.

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Published by Starsol