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double lemon biscotti

Double Lemon Biscotti

Lemon biscotti flavored with Nielsen Massey Lemon Paste
Course Cookies
Cuisine American
Keyword biscotti
Prep Time 10 minutes
Cook Time 55 minutes
Servings 18


  • 2 cups plus 2 tablespoons all-purpose flour 300 grams
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup sugar 140 grams
  • 4 tablespoons unsalted butter melted, 56 grams
  • 1 ½ tablespoons corn syrup
  • 1 ½ tablespoons Nielsen Massey Lemon Paste
  • 1 teaspoon lemon zest
  • 1-2 teaspoons or so of poppy seeds optional
  • Glaze
  • ½ cup powdered sugar
  • Fresh lemon juice as needed


  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • Mix the flour, baking powder and salt together in a bowl and set aside.
  • In a mixing bowl, beat the eggs until foamy. Add sugar and beat for about 30 seconds, then beat in the melted butter (or oil), corn syrup, lemon paste and lemon zest.
  • Add the flour mixture and stir until blended.
  • With damp hands, shape the dough into a log about 11 inches long and 1 inch high directly on a baking sheet.
  • Bake on center rack for 30 minutes. Let cool on baking sheet for about 10 minutes, then transfer to a cutting board and cut into about 16 to 18 slices.
  • Reduce oven heat to 300 degrees F.
  • Stand biscotti bake on the baking sheet and bake at 300 degrees F for about 25 minutes. Let cool.
  • To make the glaze, put the powdered sugar in a bowl and slowly trickle in lemon juice, stirring constantly, until you have a pourable glaze. Drizzle over the biscotti and allow it to set.
  • You can leave the biscotti as is, or melt white candy melts or white chocolate and add a drizzle of that too!


For the flour, I weighed out 300 grams.