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six pieces of lemon biscotti on a white kitchen towel with a cup of coffee.
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4.84 from 6 votes

Lemon Biscotti Recipe

Delicious lemon biscotti bursting with citrus flavour! These biscotti are easy to make and the perfect treat for any time of day!
Prep Time45 minutes
Cook Time45 minutes
Additional Time10 minutes
Total Time1 hour 40 minutes
Course: Desserts
Cuisine: Greek
Keyword: biscotti recipe, lemon biscotti recipe, lemon desserts
Servings: 24
Calories: 124kcal
Author: Ria Mavrikos

Ingredients

  • 1 egg room temperature
  • 1/2 cup white granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 cup mazola oil
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon zest about 3 small lemons
  • 1/3 cup fresh lemon juice about 3 small lemons
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder level
  • Pinch of salt
  • 1/2 cup white chocolate chips you can chop the chocolate chips into smaller pieces or add them as they are

Instructions

  • Preheat your oven to 325 degrees F on convection bake.
  • In a mixing bowl, whisk the egg, sugar, and vanilla on medium-low speed until pale and frothy. Mix in the mazola oil, olive oil, lemon juice and lemon zest.
    1 egg, 1/2 cup white granulated sugar, 1 tablespoon pure vanilla extract, 1/4 cup mazola oil, 1/4 cup extra virgin olive oil, 1/3 cup fresh lemon juice, 1 tablespoon lemon zest
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients until fully absorbed. Then fold in the chocolate chips. The dough will be sticky but pliable. Allow the dough to rest uncovered at room temperature for 10-15 minutes.
    2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, Pinch of salt, 1/2 cup white chocolate chips
  • Clean a flat surface like your kitchen counter or dining table. Lightly oil your hands and roll the dough into a ball. Next, roll the dough and press your hands lightly outwards to form a long dough log. Use a sharp knife to cut the biscotti log into two equal pieces.
  • Roll each piece into a ball, and then following the same technique as above, press your hands lightly outwards to create a log. Next, shape the biscotti dough into a 3-inch-wide, 1-inch-high loaf. Score into ½"-¾" slices with a butter knife (don't cut all the way through).
  • First bake. Place the loaves on a baking sheet and bake for 25 minutes, until lightly golden. Remove the biscotti loaves from the oven and wait a few minutes for them to cool. Then, carefully transfer the warm biscotti loaves to a cooling rack. Allow the loaves to cool for about 15-20 minutes. Next, use a sharp serrated knife and a cutting board to cut the cooled biscotti loaves along the score lines.
  • Second bake. Transfer the cut biscotti to the cookie sheet in a single layer and place them in the oven. Bake the biscotti for about 20 minutes at 250 degrees F on convection bake (or longer if you prefer crispier biscotti).

Notes

  • The dough will be slightly sticky but it's best not to add too much extra flour
  • The loaves should be relatively even in width and height so that they bake evenly
  • The shape of the biscotti will be longer if the loaves are wider
  • It's a good idea to keep some distance between the loaves on the cookie sheet since the biscotti will expand slightly in the oven  
  • Allowing the loaves to cool after the first bake will prevent them from crumbling when you cut the biscotti

Nutrition

Serving: 1g | Calories: 124kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 43mg | Sugar: 6g