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Lemon-anise biscotti is a twice-baked Italian almond-free cookie that balances bright citrus and subtle licorice notes in a deliberately lean dough that maximizes crispness and dunking appeal.
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Sift first three ingredients together in a small bowl.
Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.
Adjust oven rack to middle position and heat oven to 350 degrees. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely. Biscotti can be stored in an airtight container for at least 1 month.
Store fully cooled biscotti in an airtight container at room temperature for up to 2 weeks; they continue to dry and crisp over time.
The second bake is critical—slice when the loaf is cool enough to handle but still warm, then bake until golden and fully dried. Underbaking or cooling completely before slicing traps moisture.
Yes. Bake completely, cool, and store in an airtight container for up to 2 weeks. They actually improve as they dry further.
Fennel seed (similar flavor), caraway seed (earthier), or omit entirely and increase lemon zest by ½ teaspoon for a citrus-only version.
Yes, scale all ingredients by 2. Baking time may increase slightly—watch the second bake closely for even browning.
It contains 2 eggs but no nuts. It is not suitable for egg allergies.
