Lemon Pepper Biscotti Recipes

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Lemon Biscotti image

This easy, Italian Lemon Biscotti recipe is delicately sweet, has a light outer crunch and soft center. Biscotti are so easy to make at home! This cookie is made with real lemons giving it a bright sweetness that cannot be replicated with extracts.

Provided by Liz at Owlbbaking.com

Categories     Cookies

Time 1h

Number Of Ingredients 9

4 tablespoons butter (softened at room temp; salted or unsalted can be used)
¾ cup granulated sugar
3 eggs
Zest of 2 lemons
2 cups all purpose flour (plus more for shaping the dough)
⅛ tsp salt (if you're sensitive to salt, you may want to omit this if using salted butter)
1 teaspoon baking powder
1 cup powdered sugar
Juice of 1 lemon


  • Preheat the oven to 350°F. Prep one cookie tray with parchment.
  • In a medium bowl, combine the butter and sugar. Mix until light and fluffy using a hand mixer. Add the lemon zest and mix until fully incorporated.
  • Add the eggs and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
  • Add the flour, salt and baking powder. Gently mix the dry ingredients on low speed until incorporated. Stop mixing once all of the flour is absorbed. Scrape down the sides and bottom of the bowl.
  • Once the mixture comes together, sprinkle a dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour to your surface and your hands as needed to form the shape.
  • Once your log is ready (it should be about the length of the tray), press down so that the dough log is about 1/2 inch thick.
  • Bake for about 30 minutes until puffed up, light golden brown and firm.
  • Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
  • Allow to cool for 10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies, on a diagonal.
  • Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
  • After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes (or more time if desired, SEE NOTES).
  • After the last bake, remove the cookies from the oven and allow to cool on the tray.
  • In a small bowl, combine the lemon juice and powdered sugar. Drizzle the glaze over the tops of the biscotti. Allow the glaze to dry.


Lemon Biscotti image

Crisp lemon biscotti with a light lemon glaze.

Time 1h15m

Yield 30

Number Of Ingredients 12

2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon lemon extract
1 tablespoon vegetable oil
3 large eggs
non-stick cooking spray
1 tablespoon fresh lemon juice
2/3 cup powdered sugar


  • Preheat the oven to 350 degrees F. Grease a baking sheet. Combine the flour, sugar, and baking powder in a large bowl. Mix well. Combine the lemon rind, lemon juice, lemon extract, oil, and eggs. Beat well and then add to the flour. Stir well to blend until the dough is like crumbs. Turn the dough out onto a floured board or counter. Knead until it comes together (6-8 times). Divide the dough in half. Shape each piece into an 8-inch long roll. Place the rolls on the prepared baking sheet. Flatten the roll gently with a rolling pin to a 1-inch thickness. Place the baking sheet in the oven and bake for 30 minutes at 350 degrees F. Remove the baking sheet from the oven and place the rolls on a wire rack to cool for 15 minutes. Cut the rolls into 1/2 inch slices and place on the baking sheet, cut sides down. Reduce the oven temperature to 325 degrees F. Place the baking sheet back in the oven and bake for 10 minutes. Turn the biscotti over and bake for another 10 minutes. The cookies will still be a little soft. Remove from the baking sheet and let cool completely on a wire rack. While the biscotti are cooling, combine the lemon juice and powdered sugar for the glaze. Drizzle the glaze over the biscotti. Store the biscotti in an airtight container.

Nutrition Facts :


Lemon Anise Biscotti image

"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

2 large eggs, room temperature
1 cup sugar
1/4 cup canola oil
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons grated lemon zest
2 teaspoons aniseed, crushed


  • In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.


Espresso and Lemon Biscotti image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/4 cup instant espresso powder
1 teaspoon coarse salt
1 1/2 cups almonds, toasted and coarsely chopped
1/2 cup diced candied lemon peel
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)


  • Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, espresso powder, salt, lemon peel, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
  • Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  • Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
  • Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.


Lemon Biscotti image

Crunchy Lemon Biscotti drizzled with a lemon sugar glaze are just great for snacking and also make the perfect cookie gift! The recipe is no-fuss (you could make the batter even by hand). You'll want to add these beautiful and delicious Italian biscotti to your Christmas cookie tray.

Provided by Lora

Categories     Dessert

Number Of Ingredients 12

3½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 large eggs (at room temp)
1 cup plus 3 Tablespoons sugar
¼ cup extra light olive oil (or a mild flavored oil)
peeled zest of 3 large lemons (finely chopped)
½ cup milk (I used unsweetened almond milk)
Lemon Glaze
1 cup powdered confectioner's sugar
2 Tablespoons freshly squeezed lemon juice


  • Preheat the oven to 350F. Line two baking sheets with parchment paper.
  • Combine the flour, baking powder, and salt in a medium bowl and mix together thoroughly.
  • In a large bowl with an electric mixer, beat the eggs and sugar for 3-4 minutes, until thick and pale. Gradually beat in the oil and the lemon zest.
  • Add the flour mixture, alternately with the milk, beginning and ending with the flour.
  • Scrape out the dough with a rubber spatula onto a clean counter. Spray hands with cooking spray (or rub on some olive oil)and divide the dough into 2 equal pieces. Shape each portion into a flattened logs that are about 3.5 inches wide.
  • Place the first logs one of the prepared baking sheets (if you're using 1 baking sheet, space the logs out about 2-inches apart, they will expand a little while baking). Score the biscotti logs with a very sharp knife about 1/2-inch apart (this will help to slice them when they're totally cooled down to prep for the second part of baking).
  • Bake until they are golden and firm, about 25 minutes, turning the tray halfway halfway through baking time. Cool on the sheet on a wire rack for 10 minutes.
  • Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 325F degrees.
  • Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first biscotti log approximately 1/2 inch apart by pressing a very sharp knife straight down into the dough (if you scored the dough, you'll be slicing where you marked with the knife before baking).
  • Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti.
  • Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet. It should yield approximately 35-37 biscotti.
  • Bake 7 minutes, flip biscotti, and bake 7 minutes more (it may only take 5 minutes on each side, every oven is different). Let cool completely (they will also dry out a bit more) on wire rack. Enjoy!
  • For the Glaze
  • In a small bowl, stir together the lemon juice with the powdered sugar. It should become a thick and pourable glaze (if it's too thick, add bit more lemon juice one teaspoon at a time. If it's too confectioner's sugar a tablespoon at a time).
  • Drizzle on the glaze and let it completely cool down. You could place the glaze in a zipped lock bag. Close the bag and cut a tiny triangle off a bottom corner of the bag. Gently squeeze the bag to add the glaze to the biscotti.


Lemon Pistachio Biscotti image

The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time.

Provided by Sydney Mike

Categories     Dessert

Time 1h18m

Yield 36 biscotti, 36 serving(s)

Number Of Ingredients 12

1/3 cup unsalted butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
4 teaspoons lemon zest, finely minced
2 cups all-purpose flour
1 1/2 cups unsalted pistachio nuts
1 cup powdered sugar, sifted
1 teaspoon lemon zest, finely minced
1 -2 tablespoon lemon juice or 1 -2 tablespoon milk


  • FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
  • In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
  • Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
  • Beat in eggs & vanilla until combined.
  • Beat in lemon zest & as much of the flour as you can with the mixer.
  • Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
  • On lightly floured surface, divide dough into 3 equal portions.
  • Shape each portion into an 8-inch-long loaf.
  • Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
  • Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
  • Cool on cookie sheet for 30 minutes,
  • When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
  • Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
  • Turn slices over & bake 8-10 minutes more or until dry & crisp.
  • Transfer to wire rack & cool.
  • FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
  • Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
  • Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

Nutrition Facts : Calories 101.7, Fat 4.4, SaturatedFat 1.5, Cholesterol 16.3, Sodium 57.3, Carbohydrate 13.9, Fiber 0.8, Sugar 7.4, Protein 2.2


Black Pepper Biscotti image

Provided by Jennifer Flanagan

Categories     Cookies     Liqueur     Mixer     Dairy     Egg     Breakfast     Brunch     Bake     Picnic     New Year's Day     Lemon     Shower     Bon Appétit

Yield Makes about 42

Number Of Ingredients 11

4 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon cracked black peppercorns
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons Grand Marnier
1 1/2 tablespoons grated lemon peel
2 teaspoons vanilla extract
4 large eggs
Powdered sugar


  • Line large baking sheet with parchment paper. Mix first 4 ingredients in medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Grand Marnier, lemon peel and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
  • Preheat oven to 350°F. Sprinkle powdered sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
  • Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on racks. (Can be made 3 days ahead. Store airtight.)


Lemon Pistachio Biscotti image

Provided by Nick Malgieri

Categories     Cookies     Egg     Dessert     Bake     Lemon     Pistachio     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 60 biscotti

Number Of Ingredients 9

2 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
6 ounces (about 1 1/2 cups) unsalted pistachios
3 large eggs
Finely grated zest of 2 medium lemons
3 tablespoons strained lemon juice
1 teaspoon vanilla extract
2 cookie sheets or jelly roll pans covered with parchment or foil


  • 1. Set a rack in the middle of the oven and preheat to 350°.
  • 2. In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix. Stir in the pistachios.
  • 3. In another bowl, whisk the eggs with the lemon zest, juice, and vanilla. Use a rubber spatula to stir the egg mixture intot he dry ingredients. Continue to stir until a stiff dough forms.
  • 4. Scrape the dough onto a lightly floured work surface and divide it in half. Roll each half under th epalms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan. With the palm of your hand, press down gently to flatten the logs.
  • 5. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.
  • 6. Reset the racks in the upper and lower thirds of the oven. Reduce the oven temperature to 300°F. Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden. Cool on the pan on a rack.
  • 7. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

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STEP 4. Bake 20-30 minutes or until lightly browned and firm to touch. Remove to cooling rack; cool 10 minutes. STEP 5. Reduce oven to 300°F .Cut logs into 1/2-inch slices. Arrange slices on same baking sheets, cut-side down. Bake 10-20 minutes or until crisp and golden brown. STEP 6. Cut logs into 1/2-inch slices.
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