{"id":275194,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-anise-biscotti\/"},"modified":"2024-09-19T09:23:20","modified_gmt":"2024-09-19T14:23:20","slug":"lemon-anise-biscotti","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-anise-biscotti\/","title":{"rendered":"Lemon Biscotti"},"content":{"rendered":"<p>Biscotti sound like fancy cookies that require a culinary degree to create. But, in reality, <a href=\"https:\/\/www.tasteofhome.com\/collection\/biscotti-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/biscotti-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">biscotti recipes<\/a> like lemon biscotti are one of the easiest treats to make! The dough comes together in no time at all and doesn&#8217;t need to be shaped into individual cookies. Instead, it&#8217;s formed into two large loaves, which are baked, sliced and then baked a second time. That double-baking process gives the crunchy biscotti their signature shape and texture.<\/p>\n<p>Biscotti has many variations, but we love how this lemon biscotti recipe uses lemon zest and extract to create a bright, citrusy spin on a classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/almond-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/almond-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">biscotti recipe<\/a>. A touch of aniseed adds a light licorice flavor that accentuates the light cookie&#8217;s sweetness. When the flavors combine, this biscotti lemon recipe creates a cookie that pairs exceptionally well with tea lattes (especially ones made with fragrant Earl Grey).<\/p>\n<h2>Ingredients for Lemon Biscotti<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047426\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_1.jpg?fit=700%2C1024\" alt=\"Overhead shot of all ingredients; in a small bowl beat eggs and sugar until thickened; add oil and extracts; mix well; blender; grey marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Eggs:<\/strong> Eggs bind the dough together and add moisture. We recommend <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking with room-temperature eggs<\/a> so they incorporate more easily into the dough, creating cookies with an improved texture.<\/li>\n<li><strong>Sugar:<\/strong> Sugar adds sweetness and tenderizes the dough.<\/li>\n<li><strong>Canola oil:<\/strong> Some lemon biscotti recipes call for butter, but we use oil in this lemon biscotti recipe to create a slightly softer cookie with a nice crumbly texture.<\/li>\n<li><strong>All-purpose flour:<\/strong> Flour gives structure to the biscotti lemon recipe. All-purpose flour is perfect for cookie recipes, as cake flour is too soft and bread flour is too tough.<\/li>\n<li><strong>Baking powder:<\/strong> This leavening agent gives rise to the lemon biscotti\u00a0recipe so it doesn&#8217;t turn out dense.<\/li>\n<li><strong>Lemon extract and zest:<\/strong> If you\u2019re out of fresh lemons, you can use all extract. Our rule of thumb is to substitute 1\/2 teaspoon lemon extract for every 1 teaspoon lemon zest. Although, you do have a few more options for <a href=\"https:\/\/www.tasteofhome.com\/article\/easy-lemon-zest-substitutes\/\" data-name=\"www.tasteofhome.com\/article\/easy-lemon-zest-substitutes\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon zest substitutes<\/a> if you don\u2019t have extract.<\/li>\n<li><strong>Vanilla extract:<\/strong> Vanilla adds depth and rounds out the other flavors in the lemon biscotti\u00a0recipe. Feel free to swap in another complementary flavor, like almond extract.<\/li>\n<li><strong>Aniseed:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-anise\/\" data-name=\"www.tasteofhome.com\/article\/what-is-anise\/\" data-module=\"content engagement\" data-position=\"embedded links\">Anise<\/a> (aka aniseed or sweet cumin) adds a fragrant aroma and a licorice-like flavor to our biscotti lemon recipe. If you&#8217;re not a fan of that flavor, feel free to omit the aniseed.<\/li>\n<li><strong>Optional glaze:<\/strong> The lemony glaze is made with confectioners&#8217; sugar, lemon juice and grated lemon zest.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Beat the eggs and sugar<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a small bowl, beat the eggs and sugar for two minutes or until thickened. Add the oil, lemon extract and vanilla extract, and mix well.<\/p>\n<h3>Step 2: Add the flour<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047427\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_2.jpg?fit=700%2C1024\" alt=\"Overhead shot of combine flour; baking powder and salt; beat into egg mixture; beat in lemon zest and aniseed; blender; grey marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Combine the flour, baking powder and salt in a bowl. Beat the flour mixture into the egg mixture. Then, beat in the lemon zest and aniseed.<\/p>\n<h3>Step 3: Divide and shape the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047428\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of divide dough in half; on a lightly floured surface shape each portion into a rectangle; wooden scale; grey marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Divide the dough in half. On a lightly floured surface, shape each portion into a 12&#215;2-inch rectangle.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>If the dough is difficult to work with, cover it and pop it in the fridge for 30 minutes to firm it up. You can also try wetting your hands to keep the dough from sticking.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047429\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_4.jpg?fit=700%2C1024\" alt=\"Overhead shot of transfer to a baking sheet lined with parchment; flatten to 1\/2 inch thickness; flat spatula; bake until golden and tops begin to crack; grey marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the rectangles to a baking sheet lined with parchment. Flatten to 1\/2-inch thickness.<\/p>\n<h3>Step 4: Bake the biscotti<\/h3>\n<p>Bake the biscotti rectangles until they&#8217;re golden and the tops begin to crack, 30 to 35 minutes. Carefully remove to wire racks, and let cool for five minutes.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Don&#8217;t let the dough cool too long. Completely cooled biscotti dough won&#8217;t slice cleanly.<\/p>\n<h3>Step 5: Cut the biscotti and continue baking<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047430\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_5.jpg?fit=700%2C1024\" alt=\"Overhead shot; carefully remove to wire racks; cool for 5 minutes; transfer to a cutting board; cut with a serrated knife into scant 3\/4 inch slices; knife; grey marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the biscotti to a cutting board. Cut with a serrated knife into scant 3\/4-inch slices.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Cut the biscotti diagonally to create more surface area for a crunchier, crisper biscotti.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047431\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_6.jpg?fit=700%2C1024\" alt=\"Overhead shot of place cut side down on ungreased baking sheets; bake 5 minutes; turn and bake until firm and golden brown; flat spatula; grey marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Place the slices cut side down on ungreased baking sheets. Bake for five minutes. Turn and bake until firm and golden brown, five to seven minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047432\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_7.jpg?fit=700%2C1024\" alt=\"Overhead shot of remove to wire racks to cool completely; grey marble background;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Remove to wire racks to cool completely.<\/p>\n<h3>Step 6: Add a glaze<\/h3>\n<p>If using glaze, whisk the confectioners&#8217; sugar and lemon juice in a small bowl. Drizzle the glaze over the biscotti, then sprinkle with lemon zest. Store in an airtight container.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2047433\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_8.jpg?fit=700%2C1024\" alt=\"Overhead shot of Lemon Anise Biscotti; using glaze; whisk confectioners sugar and lemon juice in a small bowl; drizzle over biscotti; sprinkle with lemon zest; spoon; grey marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add texture:<\/strong> Include chopped nuts and dried fruit. Try chopped almonds or dried blueberries, or use a combination (as we do in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cranberry-and-pistachio-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/cranberry-and-pistachio-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">cranberry and pistachio biscotti recipe<\/a>).<\/li>\n<li><strong>Use another type of citrus:<\/strong> Make lemon biscotti recipes with orange or lime zest to change the flavor profile.<\/li>\n<li><strong>Change the glaze:<\/strong> Use the white chocolate drizzle from our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/almond-chocolate-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/almond-chocolate-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate biscotti<\/a> recipe, or get festive during the holidays with the eggnog glaze from our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/eggnog-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/eggnog-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">eggnog biscotti<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Lemon Biscotti<\/h2>\n<p>Let the lemon biscotti recipe cool completely on a wire rack. Then, transfer the biscotti to an airtight container. Store them on the counter, as the refrigerator can make them soggy.<\/p>\n<h3>How long do lemon biscotti last?<\/h3>\n<p>Lemon biscotti last for up to two weeks. Keep them in an airtight container to keep them from tasting stale.<\/p>\n<h3>Can you freeze lemon biscotti?<\/h3>\n<p>You can freeze lemon biscotti in a freezer-safe container for up to two months. Place a piece of parchment or waxed paper between the layers to keep the cookies from sticking. Let the frozen biscotti lemon thaw on the counter whenever you&#8217;re ready to enjoy them.<\/p>\n<h2>Lemon Biscotti Tips<\/h2>\n<h3>How do you serve lemon biscotti?<\/h3>\n<p>Lemon biscotti are perfect for serving with a cup of coffee, tea or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-latte-without-espresso-machine\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-latte-without-espresso-machine\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade latte<\/a>. They also look fantastic on a brunch spread, especially with the added glaze.<\/p>\n<h3>Do you have to flip biscotti when baking them?<\/h3>\n<p>Flipping the biscotti is the best way to ensure the crumb dries out properly to create crunchy cookies. Without flipping, the biscotti will turn out soft on one side but hard and over-browned on the other side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our lemon biscotti recipe creates cookies with the perfect texture and crunch. Serve these lemony delights with your daily coffee or tea, or glaze them to serve as part of a brunch spread.<\/p>\n","protected":false},"author":7061,"featured_media":1777908,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,306032,306027,305271,304993,304288,305487,306171,305334,307104,304988,303887,306848,305353,307199,304268,324623,304150,303883],"categories-v2":[310461,309438,311759,308988,311758,309216,308940,259620,310796,312036,309337,310155,308935,308478,309603,309362,311780,310245,259483,309177,309434,308476],"coauthors":[50034],"recommended_recipes":[{"post_title":"Biscotti Recipe","post_link":"\/recipes\/almond-biscotti\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_1_KristinaVanni_8.jpg"},{"post_title":"Chocolate Biscotti","post_link":"\/recipes\/almond-chocolate-biscotti\/","post_image":"\/wp-content\/uploads\/2024\/08\/Chocolate-Biscotti_EXPS_TOHD24_16457_AlejandroMonfort_16.jpg"},{"post_title":"White Chocolate-Cranberry Biscotti","post_link":"\/recipes\/white-chocolate-cranberry-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/White-Chocolate-Cranberry-Biscotti_EXPS_CWDJ22_12824_B07_08_2b.jpg"},{"post_title":"Hazelnut Almond Biscotti","post_link":"\/recipes\/hazelnut-almond-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hazelnut-Almond-Biscotti_EXPS_HRBZ17_90611_C09_01_4b.jpg"},{"post_title":"Cranberry Pistachio Biscotti","post_link":"\/recipes\/cranberry-and-pistachio-biscotti\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti_EXPS_TOHcom25_50914_MD_P2_01_14_7b.jpg"},{"post_title":"Italian Lemon Cookies","post_link":"\/recipes\/italian-lemon-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_130818_JuliaHartbeck.jpg"},{"post_title":"Caramel Chip Biscotti","post_link":"\/recipes\/caramel-chip-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/07\/Caramel-Chip-Biscotti_EXPS_HCBZ23_189606_P2_MD_11_18_5b.jpg"},{"post_title":"Pumpkin Seed Cranberry Biscotti","post_link":"\/recipes\/pumpkin-seed-cranberry-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Seed-Cranberry-Biscotti_EXPS_HCKA19_34165_D10_20_2b.jpg"},{"post_title":"Coconut-Macadamia Biscotti","post_link":"\/recipes\/coconut-macadamia-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_160719_CW143039D09_11__1b_RMS.jpg"},{"post_title":"Chai-Chocolate Chip Biscotti","post_link":"\/recipes\/chai-chocolate-chip-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chai-Chocolate-Chip-Biscotti_exps46218_THHC1997839C07_08_1bC_RMS.jpg"},{"post_title":"Butter Pecan Biscotti","post_link":"\/recipes\/butter-pecan-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Butter-Pecan-Biscotti_exps90000_SD1999447D12_17_1bC_RMS.jpg"},{"post_title":"Drizzled Gingerbread Biscotti","post_link":"\/recipes\/drizzled-gingerbread-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/Drizzled-Gingerbread-Biscotti_EXPS_CBZ16_91102_C05_12_4b.jpg"},{"post_title":"Peppermint Biscotti","post_link":"\/recipes\/peppermint-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps29088_CC153599C05_13_4b.jpg"},{"post_title":"Lime Coconut Biscotti","post_link":"\/recipes\/lime-coconut-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_90164_THHC1998108D03_23_4bC_RMS-3.jpg"},{"post_title":"Brownie Biscotti","post_link":"\/recipes\/brownie-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35558_TH1192382D9.jpg"},{"post_title":"Maple Walnut Biscotti","post_link":"\/recipes\/maple-walnut-biscotti\/","post_image":"\/wp-content\/uploads\/2017\/09\/Maple-Walnut-Biscotti_exps161629_THHC2377564C06_28_1bC_RMS.jpg"},{"post_title":"Butter Brickle Biscotti","post_link":"\/recipes\/butter-brickle-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33184_HCA1146484D67A1-1.jpg"},{"post_title":"Chocolate Chip Biscotti","post_link":"\/recipes\/chocolate-chip-biscotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31792_THCA1693311D92-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Anise-Biscotti_EXPS_HCBZ22_34069_DR_05_26_4b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-anise-biscotti\/","name":"Lemon Biscotti","datePublished":"2018-01-01","dateModified":"2024-09-19","prepTime":"PT25M","cookTime":"PT40M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Anise-Biscotti_EXPS_HCBZ22_34069_DR_05_26_4b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Our lemon biscotti recipe creates cookies with the perfect texture and crunch. Serve these lemony delights with your daily coffee or tea, or glaze them to serve as part of a brunch spread.","recipeIngredient":["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","OPTIONAL GLAZE::","2 cups confectioners' sugar","3 to 4 tablespoons lemon juice","Grated lemon zest"],"recipeInstructions":[{"@type":"HowToStep","name":"Beat the eggs and sugar","text":"Preheat the oven to 350\u00b0F. In a small bowl, beat the eggs and sugar for two minutes or until thickened. Add the oil, lemon extract and vanilla extract, and mix well."},{"@type":"HowToStep","name":"Add the flour","text":"Combine the flour, baking powder and salt in a bowl. Beat the flour mixture into the egg mixture. Then, beat in the lemon zest and aniseed.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Divide and shape the dough","text":"Divide the dough in half. On a lightly floured surface, shape each portion into a 12x2-inch rectangle. Editor's Tip: If the dough is difficult to work with, cover it and pop it in the fridge for 30 minutes to firm it up. You can also try wetting your hands to keep the dough from sticking. Transfer the rectangles to a baking sheet lined with parchment. Flatten to 1\/2-inch thickness.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the biscotti","text":"Bake the biscotti rectangles until they're golden and the tops begin to crack, 30 to 35 minutes. Carefully remove to wire racks, and let cool for five minutes. Editor's Tip: Don't let the dough cool too long. Completely cooled biscotti dough won't slice cleanly."},{"@type":"HowToStep","name":"Cut the biscotti and continue baking","text":"Transfer the biscotti to a cutting board. Cut with a serrated knife into scant 3\/4-inch slices. Editor's Tip: Cut the biscotti diagonally to create more surface area for a crunchier, crisper biscotti. Place the slices cut side down on ungreased baking sheets. Bake for five minutes. Turn and bake until firm and golden brown, five to seven minutes. Remove to wire racks to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add a glaze","text":"If using glaze, whisk the confectioners' sugar and lemon juice in a small bowl. Drizzle the glaze over the biscotti, then sprinkle with lemon zest. Store in an airtight container.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Lemon-Biscotti_FT24_34069_JR_0808_8.jpg?fit=700,1024"}],"recipeYield":"3 dozen","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 65 calories","fatContent":"2g fat (0 saturated fat)","cholesterolContent":"10mg cholesterol","sodiumContent":"50mg sodium","carbohydrateContent":"11g carbohydrate (6g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Lemon Anise Biscotti","description":"Check out this video for how to make Lemon Anise Biscotti","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/zwrL9xas\/poster.jpg?width=720"],"uploadDate":"2023-07-20 02:49:22","duration":"P0DT0H1M11S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/zwrL9xas-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Justine585"},"reviewBody":"<p>I thought I had anise in my spice cupboard but I did not.... even without it, these were fantastic- easy to make, nice and crunchy. My dough was sticky as well so I floured my hands. I ate a whole bunch before I was able to set some aside for my mom for mother's day as she was the reason I made them in the first place. I think she hid them-she is wise.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanProcessor"},"reviewBody":"I recommend soaking your hands with water to make the dough easier to handle, as it is very sticky. For half of them, I sliced the biscotti a little thinner and diagonal rather than crosswise as shown in the picture, for a slightly longer cookie; I prefer this and it may even help make the biscotti harder and crunchier, as they're supposed to be.These are by NO means a bland cookie -  they are packed with intense lemon and anise flavor that could knock the socks off your typical store-bought biscotti! Great recipe, and lovely with a cup of tea in the morning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveScooter"},"reviewBody":"I've made these before, but this time the logs flattened out excessively.  Any ideas why that would happen?  They still taste great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Lemon Anise Biscotti","description":"Check out this video for how to make Lemon Anise Biscotti","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/12\/LemonAniseBiscotti_DIYD_34069_041922_H.mp4","duration":"71","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/12\/LemonAniseBiscotti203406920H_1920x1080.jpg","advertising":true,"jw_id":"zwrL9xas","jw_url":"http:\/\/content.jwplatform.com\/videos\/zwrL9xas-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/zwrL9xas\/poster.jpg?width=720","jw_publish_date":"12\/15\/2022"},"rms_legacy_id":"34069","romance_copy_dek":"Our lemon biscotti recipe creates cookies with the perfect texture and crunch. 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Bake: 40 min. + cooling","MinimumServingQuantity":36,"MaximumServingQuantity":36,"Yield":"3 dozen.","DigitalTitle":"Lemon Biscotti","SubmittedTitle":"Lemon-Anise Biscotti","RecipeTypeId":1,"AverageRating":4.67,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT22_34069_F_0127_1.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":40,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Lemon Anise Biscotti","OriginalSourceProject":"Lemon Anise Biscotti","ContestPlacement":"","Trailer":"<h2>Lemon Biscotti Tips<\/h2><h3>What is a good glaze to add to lemon biscotti?<\/h3>To punch up the sweetness of this lemon biscotti, try our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\">quick vanilla glaze<\/a> with a teaspoon or so of fresh lemon zest mixed in.<h3>Can you use lemon extract instead of grated lemon zest? <\/h3>If you\u2019re out of fresh lemons, you can use lemon extract instead. Our rule of thumb is substituting 1\/2 teaspoon of lemon extract for every 1 teaspoon of lemon zest called for in the recipe. Although, you have a few more options for <a href=\"https:\/\/www.tasteofhome.com\/article\/easy-lemon-zest-substitutes\/\">lemon zest substitutes<\/a> if you don\u2019t have extract. <h3>How do you serve lemon biscotti?<\/h3>Lemon biscotti are the perfect thing to serve with a cup of coffee or tea. You can even level up to a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-latte-without-espresso-machine\/\">homemade latte<\/a>\u2014even if you don\u2019t have an espresso machine. If you loved these lemon biscotti, check out more of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/biscotti-recipes\/\">biscotti recipes<\/a>. <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-anise-biscotti\/\">Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"These lemon biscotti are perfect for dunking in your daily cup of coffee. Drizzle vanilla glaze on top when serving them for brunch! ","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"With the growing popularity of gourmet coffees, cappuccino and espresso, I\u2019m finding lots of people enjoy these classic Sicilian dipping cookies. \u2014Carrie Sherrill, Forestville, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. ","SequenceNo":1},{"Direction":"   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. ","SequenceNo":2},{"Direction":"   Bake until golden and tops begin to crack, 30-35 minutes. Carefully remove to wire racks; cool for 5 minutes. ","SequenceNo":3},{"Direction":"   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 5 minutes. Turn and bake until firm and golden brown, 5-7 minutes. Remove to wire racks to cool completely. If using glaze, whisk confectioners' sugar and lemon juice in a small bowl. Drizzle over biscotti; sprinkle with lemon zest. 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Our rule of thumb is to substitute 1\/2 teaspoon of lemon extract for every 1 teaspoon of lemon zest. Although, you do have a few more options for <a href=\"https:\/\/www.tasteofhome.com\/article\/easy-lemon-zest-substitutes\/\">lemon zest substitutes<\/a> if you don\u2019t have extract either. <h3>How do you serve lemon biscotti?<\/h3>Lemon biscotti are the perfect thing to serve with a cup of coffee or tea. You can level up to a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-latte-without-espresso-machine\/\">homemade latte<\/a>\u2014even if you don\u2019t have an espresso machine. And if you love these lemon biscotti, check out more <a href=\"https:\/\/www.tasteofhome.com\/collection\/biscotti-recipes\/\">biscotti recipes<\/a>.<h3>How should you store lemon biscotti?<\/h3>You can store cooled lemon biscotti in an airtight container for up to 2 weeks, but you'll probably polish them off before then! <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-anise-biscotti\/\">Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant,<\/i> and <i><a href=\"https:\/\/www.tasteofhome.com\/author\/lpahmeier\/\">Lauren Pahmeier<\/a>, Taste Recipes Associate Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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