Lemon cookies
- Vegetarian
- Energy Kcal 146
- Carbohydrates g 18.4
- of which sugars g 8.2
- Protein g 2.7
- Fats g 6.9
- of which saturated fat g 3.66
- Fiber g 0.5
- Cholesterol mg 80
- Sodium mg 10
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 30 min
- Makes: 20 pieces
- Cost: Very low
PRESENTATION
So you're craving something sweet, huh? Well, let me tell you, biscotti al limone is an absolute must-try. These Italian lemon cookies are like, the best of both worlds. Honestly, they have this tender texture—thanks to the soft shortcrust pastry, or pasta frolla—that's seriously good. And the lemon? Well, it's the real star here. By using just the yellow part of the peel and skipping the white pith, you get that bright, fresh flavor without any bitterness. It's a little thing, but it makes a big, big difference.
Inside, you'll find them filled with a creamy lemon custard, or crema pasticcera, which is moist and zesty. And that dusting of powdered sugar on the outside? Gives them a crispy edge that's perfect—really perfect—for any occasion.
And look, you'll see these cookies all over Italy, each place adding its own twist. Sometimes there's a hint of almond flavor, which is great. They're versatile, too—have them with your afternoon tea, or maybe as a post-dinner treat with coffee. People are into them because they're easy to share and not too heavy but still give off those homemade biscotti vibes.
This biscotti al limone recipe shows off the Italian focus on detail, like using fresh lemon zest and making sure the custard's smooth—you know, not runny. They're like, super super perfect for a gathering but also simple enough for everyday snacking. Ever wonder how traditional Italian cookies get that golden color and gentle citrus taste? Here’s your answer. With a bit of care and the right ingredients, you'll make something special every single time.
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INGREDIENTS
- Ingredients for the shortcrust pastry (for 20 cookies)
- Type 00 flour 2 cups (250 g)
- Butter 8.8 tbsp (125 g) - cold
- Powdered sugar ¾ cup (100 g)
- Egg yolks 2
- Lemon peel 2
- for the lemon cream
- Whole milk ½ cup (125 ml)
- Sugar 3 tbsp (35 g)
- Cornstarch 1 ¼ tbsp (10 g)
- Type 00 flour 0.7 tbsp (5 g)
- Egg yolks 2
- Lemon peel 2
- for brushing
- Eggs 1
How to prepare Lemon cookies
To make the lemon cookies, start by preparing the shortcrust pastry (for further details, refer to the Shortcrust pastry recipe): sift the flour 1 and transfer it to the mixer, add the butter and a pinch of salt 2 and blend until you get a sandy mixture; separately grate the lemon zest 3.
Then transfer the sandy mixture onto a work surface forming a classic fountain, pour the sugar in the center, and add the lemon zest to the mixture to flavor it 4. Now incorporate the egg yolks 5 and knead quickly by hand 6 to mix the ingredients until you get a homogeneous and compact dough.
Form a dough ball, wrap it with plastic wrap 7, and place it in the refrigerator to set for at least 30 minutes. Now take care of the cream: heat the milk in a saucepan 8 with the lemon zest 9, bring it to a simmer, and then turn off the heat.
Separately, in a bowl, pour the egg yolks and sugar 10 and whip the mixture with a whisk 11 until it is light, then add the flour and cornstarch (or potato starch) sifted 12 little by little, continuing to mix with the whisk.
Lastly, incorporate the hot milk 13. Transfer the cream into a saucepan, taking care to pass it through a sieve to retain the lemon zest and any lumps 14. Cook the cream over low heat, continuing to stir with the whisk 15.
Until you get a thick and compact consistency 16. Pour the cream into a small bowl, cover it with plastic wrap in contact 17, and let the cream cool in the refrigerator. Meanwhile, take the shortcrust pastry dough out and roll it out with a rolling pin on a floured surface, creating a sheet about 1/8 inch thick 18.
Using a cookie cutter with a diameter of about 2 1/2 inches, cut out 40 circles 19 because each cookie will be made of two pastry discs (you can vary the shape of the cookies using flower or heart-shaped cutters). Remove the cream from the refrigerator and transfer it to a piping bag, squeeze a dollop of cream in the center of the shortcrust pastry disc 20, then brush the pastry edge with the beaten egg 21.
And cover with another pastry disc 22; seal the edges well with your fingers and then place the cookies obtained on a baking tray lined with parchment paper 23. Bake the cookies in a preheated static oven at 350°F for 20 minutes (or in a convection oven at 320°F for about 15 minutes), the cookies should not turn golden but maintain a light color. Once cooked, take your lemon cookies out of the oven 24 and let them cool before enjoying them.