Starbucks Lemon Tipped Biscotti
Bring the zest of citrus sunshine to your coffee break with this Starbucks-inspired Lemon Tipped Biscotti recipe. These homemade delights combine the buttery crunch of traditional biscotti with the bright, tangy flavor of fresh lemon zest and juice. Dotted with creamy white chocolate chips and finished with a luscious lemon glaze, each biscotti is baked twice for that signature crisp texture that pairs perfectly with your morning latte or afternoon tea. With just 15 minutes of prep time, this easy-to-make recipe yields 12 irresistibly sweet and tart treats that are both elegant and satisfying. Whether you're hosting brunch or just indulging in a solo coffee moment, these Lemon Tipped Biscotti are the perfect balance of decadent and refreshing.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 0.5 cup white chocolate chips
- 0.75 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk melted butter, eggs, vanilla extract, lemon zest, and lemon juice until combined.
Gradually add the wet ingredients into the dry ingredients, mixing until a dough forms. Fold in the white chocolate chips.
Transfer the dough onto a lightly floured surface and shape it into a log approximately 10 inches long and 3 inches wide.
Place the log onto the prepared baking sheet and bake for 25-30 minutes, or until firm to the touch and lightly golden.
Remove from the oven and let the baked log cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a sharp serrated knife, slice the log diagonally into 3/4-inch thick biscotti pieces.
Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes. Flip the slices and bake for another 10 minutes, or until crisp and golden.
Remove from the oven and let the biscotti cool completely on a wire rack.
To prepare the glaze, combine powdered sugar and 2 tablespoons of lemon juice in a small bowl. Mix until smooth and thick but pourable.
Dip one end of each cooled biscotti into the lemon glaze, allowing any excess to drip off. Place them back onto the wire rack until the glaze sets.
Once the glaze is firm, the biscotti are ready to serve. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 503.8 g | 183% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 304.3 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 292 mg | 22% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
