Dessert: Italy – Biscotti al limone (Crisp Italian lemon-flavored cookies, often served with coffee or tea)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) (4 oz (113 g)) (4 oz (113 g)) unsalted butter, softened
- 2 large eggs, approx. 1.75 oz (50 g) each
- 2 tsp (10 ml) baking powder
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (30 ml) fresh lemon juice
- Zest of 2 medium lemons (about 2 tbsp (6 g))
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (60 g) powdered sugar for dusting (optional)

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (4 oz) (113 g) unsalted butter, softened
- 2 large eggs, approx. 1.75 oz (50 g) each
- 2 tsp (10 ml) baking powder
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (30 ml) fresh lemon juice
- Zest of 2 medium lemons (about 2 tbsp / 6 g)
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (60 g) powdered sugar for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add lemon juice, lemon zest, and vanilla.
3. Whisk together flour, baking powder, and salt; gradually add to the wet mixture until a soft dough forms.
4. Roll dough into 1-inch (2.5 cm) balls and place on the prepared sheet about 2 inches (5 cm) apart. Slightly flatten each ball with the palm of your hand or bottom of a glass.
5. Bake for 12–15 minutes, until edges are just golden. Transfer to a rack to cool.
6. When cool, dust lightly with powdered sugar if desired and serve.