I recently worked on a pistachio biscotti recipe and immediately knew we needed a lemon version here on the blog!
These fresh and zesty Italian-inspired cookies are super crunchy and so delicious. Although homemade biscotti may seem daunting, they are incredibly easy and come together in one bowl!
The cookies are baked twice, first in a log and then sliced before being baked for a second time. This gives them an incredibly crunchy texture.
🧾 Ingredients
Here's everything you need to make homemade vegan lemon biscotti (you'll also need some flaked almonds which I forgot to include in the picture 🤦♀️).
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Limoncello: A wonderful lemon liqueur from the Amalfi Coast in Italy. It's made with lemon peels from Italian lemons, vodka, and sugar. If you want to have a go at your own, this homemade limoncello by Recipes Of Italy looks fantastic.
- Lemon Zest: This recipes uses quite a lot (2 tablespoons) which is around 2 lemons. If possible, use organic lemons, or wash and dry your lemons well to remove any residue or pesticides.
- Lemon Juice: This balances the sweetness of the icing. You can also use lemon juice in place of limoncello to keep them alcohol-free.
- Flaked Almonds: Many biscotti recipes include almonds in some form, whether ground, sliced or whole almonds. I love the texture of sliced almonds, which become lovely and toasty after being twice baked!
- Olive Oil: I love using olive oil in biscotti instead of vegan butter.
- Vegan Yogurt: This acts as an egg replacer for cookies. I use Greek-style yogurt from Alpro, but you can use coconut yogurt or vegan sour cream as well.
- Non-Dairy Milk: I stuck to almond milk here to keep with the almond theme, but feel free to use other plant milk like soy or oat if that's what you have in the fridge!
- Powdered Sugar: Can also be labeled as icing sugar or confectioner's sugar.
🔪 Instructions
Here are step-by-step images and a quick overview showing how to make these eggless lemon and almond biscotti. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Rub the lemon zest into the sugar until the mixture feels wet. This will release the natural oils in the lemon and bring out all that zesty flavor!
Mix the wet ingredients into the zested sugar (olive oil, yogurt, limoncello, almond milk, and vanilla extract) until combined.
Fold in the dry ingredients with a rubber spatula followed by the sliced almonds.
Take the dough out of the bowl (it will stick to the sides too much when chilled) and place it on a sheet of plastic wrap or parchment paper.
Cover the dough in the plastic wrap/parchment paper and chill for 30 minutes to an hour to help it become more workable and prevent too much spreading in the oven.
On a large baking tray lined with parchment paper, shape the biscotti dough into a long log. If the dough feels very sticky, place it back in the fridge to chill for a few more minutes.
The log is baked until golden brown and cooled completely before slicing into individual biscotti.
The biscotti cookies go back into the oven for a second bake until crisp. They are then cooled on a wire rack before being drizzled with thick zesty lemon glaze.
💭 Recipe Tips
Make sure you only zest the outer yellow part of the lemons, and not the bitter white pith underneath.
If the dough feels too sticky to shape with your hands, it may need a little more time to chill. You can also try using slightly wet hands to help shape it into a log.
Cool the biscotti log completely before slicing, otherwise the cookies will crumble apart.
💬 FAQs
Biscotti are classic Italian cookies, also known as Cantucci. They are twice-baked and have a beautiful crunchy consistency. They are often served alongside a drink such as tea, coffee, or Vin Santo (Italian dessert wine).
Place the cookies in an airtight container or cookie jar, and store at room temperature for up to 2 weeks.
🍪 More Vegan Cookies
📖 Recipe
Vegan Limoncello Biscotti
Ingredients
- 150 g (¾ cups) granulated sugar
- 2 tablespoons lemon zest freshly grated
- 80 ml (⅓ cups) olive oil
- 2 tablespoons vegan Greek-style yogurt *note 1
- 2 tablespoons almond milk *note 2
- 2 tablespoons limoncello or fresh lemon juice
- 1 teaspoon vanilla extract
- 280 g (2 ⅓ cups) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 100 g (1 cups) sliced almonds
Lemon Icing
- 150 g (1 ¼ cups) powdered sugar
- 1 tablespoon limoncello or lemon juice
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Flavor the sugar: Add the sugar and lemon zest to a large mixing bowl and use your fingertips to rub the zest into the sugar until the sugar crystals feel "wet".
- Mix wet ingredients: Add the olive oil, yogurt, almond milk, limoncello, and vanilla extract and whisk to combine.
- Add dry ingredients: Add the flour, baking powder, and salt and use a spatula to form a dough. Fold in the sliced almonds.
- Chill dough: Wrap the dough in plastic wrap and chill for 30 minutes to an hour.
- Meanwhile, preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Line a large cookie sheet with parchment paper.
- Shape and 1st bake: Shape the dough into a large log (approx 15 inches) and bake for 25-30 minutes. Remove from the oven and let cool completely.
- Slice and 2nd bake: Slice into approx 1-inch pieces and place back on the baking sheet. Bake for another 12-14 minutes until golden brown. Cool completely.
- Glaze: Mix the icing ingredients to a smooth paste and transfer to a piping bag, snip off the tip of the bag, and pipe onto the cookies. Or use a spoon to drizzle the icing over them.
Notes
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Almond Milk: You can also use soy milk or oat milk.
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