My recipe file is like my Apple iTunes playlist. A mix of classic rock and the new stuff, the stuff you wouldn’t play in front of your kids, the stuff my parents listened to when I was little, and all of the other genres I have collected along the way. I have said it before, “I am not defined by my playlist.” My recipes reflect that as well.
What can I say about lemon except, “I love you?” I love everything lemon from lemon in my water to lemon curd. Every juice I have cold pressed contains at least one lemon. My favorite pie growing up was lemon merengue. I have a taste sensor where I don’t want my lemon to be sweet, (that means no lemon filled donuts or Danish…) so a lemon cookie isn’t something I endeavor to make often, but here it is…a lemon biscotti that makes me literally swoon.
I know, the biscotti love. I just can’t help myself. I will keep at this biscotti game until I have exhausted it. My kids are over it already, my colleagues at work are not. So I will continue this journey.
Now the beauty of this cookie is that it combines lemon zest, lemon extract, lemon juice, lemon glaze, it delivers the lemon burst you are looking for when eating a lemon cookie. I can not express the disappointment I feel when I expect something to be lemon-y and it isn’t. It’s yellow, it has the lemon scent, but then you bite into it and, meh. Am I alone in this? I hope not.
Back to the biscotti. Yes, it is pale and golden but it combines the zest and juice with the buttery base and it is beautiful. I made a basic glaze with lemon and powdered sugar and life is good.
These biscotti will last in an air tight container for two weeks. I kid you not. They won’t be around that long, but they will last.
If I could put sunshine into a cookie this would be that cookie. Sweet and Tart, a combination of chew and crunch, and oh so lovely. This cookie deserves a spot in your spring baking list for sure.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe.
Lemon Lemon Biscotti
Delicious lemon biscotti with a lemon glaze.
Ingredients
- 1/2 Cup Butter
- 1 Cup White Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Baking Powder
- 2 Teaspoons Lemon Extract
- 1/4 Teaspoon Salt
- 2 Lemons, zested and juiced
- 2 Cups All Purpose Flour
Glaze:
- 1 Cup Powdered Sugar
- 2–3 Teaspoons Lemon Juice
Instructions
- Preheat oven to 350*
- Line a cookie sheet with parchment paper or silpat.
- In a mixer with a paddle attachment, combine butter and sugar until light and fluffy.
- Add eggs to mixture until incorporated.
- Add Lemon extract and zest.
- Add flour to mixture until a sticky dough comes together.
- Transfer dough to cookie sheet, forming two logs.
- Bake for 35 minutes at 350* until lightly golden.
- Allow to cool for 5-10 minutes.
- Slice on an angle into one inch slices.
- Place sliced cookies slice side up on cookie sheet.
- Reduce oven temperature to 300*
- Bake for an additional 15-25 minutes or until cookies are firm to the touch.