Debbie's Lemon Biscotti

Debbie’s Lemon Biscotti | The Tish Kitchen

Debbie’s Lemon Biscotti | The Tish Kitchen

As many of you know, The Tish Kitchen has pages on Facebook and Instagram. My social media brings you updates on my latest blogs, but it also give me a great gift - conversation with my readers.

It’s a real joy to chat with everyone and when the conversation turned to Christmas Cookies, our friend Debbie Speckmeyer had our mouths watering.

Several people asked Debbie to share her Lemon Biscotti recipe, and she kindly posted it. I was afraid it might get lost in all the conversation comments, so I decided to feature it here.

Debbie mentioned that this wasn’t a traditional biscotti recipe as it contains butter. Now I admit, that I love biscotti and have learned from many a Nonna, how to make them. At the risk of blasphemy, I simply cannot hold butter against this recipe. I made these early this morning, and OH they are delicious. Debbie mentioned that the original flavor was anise almond but she adapted it to lemon.

Thanks Debbie, for this wonderful cookie recipe!


1 c butter
2 c sugar
2 tablespoons oil
4 eggs
2 tablespoons grated lemon peel
3 tablespoons lemon juice
5 cups flour
1/2 tsp salt
2 teaspoons baking powder


  1. Cream butter and sugar until nice and creamy.

  2. Add eggs and oil, beat well. Add lemon peel and juice and combine with mixture.

  3. Add flour, baking powder and salt.

  4. This is where I taste the dough. Sometimes it needs more lemon flavor and I’ll add more lemon peel, juice or even some lemon extract. If the dough is too sticky add a bit more flour. Mixture should be soft but not sticky.

  5. Roll into two long logs (or use a biscotti pan lined with parchment or non stick foil) on a parchment lined cookie sheet.

  6. Bake at 375 for about 20 minutes.

  7. Let cool. Slice diagonally and place on a cookie sheet and bake again for 7 to 10 minutes or until browned.