Lemon biscuits without butter

Name: Lemon biscuits without butter
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 26
Ingredients: Yogurt with fruit with lemon 3.5 oz; Instant flour for polenta 0.8 cup; Type 00 flour 1 ¾ cup; Eggs 2; Sunflower seed oil 3 tbsp; Sugar ½ cup; Lemon peel ½; Baking powder 1 ¼ tsp; Fine salt to taste; Sugar 3 ¼ tbsp; Powdered sugar 4 tbsp

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459

Calories per serving

Vegetarian

Energy Kcal 459
Carbohydrates g 79.2
of which sugars g 38.6
Protein g 8.9
Fats g 11.9
of which saturated fat g 1.91
Fiber g 1.6
Cholesterol mg 81
Sodium mg 41

Difficulty: Easy
Prep time: 20 min
Cook time: 12 min
Makes: 26 pieces
Cost: Low

PRESENTATION

Recipe by
Cinzia Gullà

So here's the thing: if you are craving a taste of Italy, these lemon biscotti without butter bring that authentic flair right to your kitchen. Italian home bakers, you know, are masters at crafting light and aromatic pastries. And these biscotti? No exception. The secret lies in using a blend of type 00 flour and instant polenta flour, which gives them a tender bite with just the right amount of crumble. They use oil instead of butter—really lets the lemon zest shine. And the yogurt? You might think it is unusual, but it really really works. Creates a soft, melt-in-your-mouth texture while keeping everything dairy-free. Seriously, when these bake, the inviting aroma of lemon fills the air. Pretty hard to wait.

All over Italy, you'll find various takes on dairy-free lemon biscotti. Some regions? They fill them with lemon cream. Others go for a more rustic version with a hint of cornmeal for extra texture. Perfect for a quick snack or a sweet complement to your espresso. And listen, if you're searching for a healthy lemon biscotti recipe or need an allergy-friendly option, gluten-free versions made with local flours like rice or chestnut are totally available. That's the beauty of Italian home baking—it's all about making it work for everyone. Plus, these biscotti aren't heavy or greasy, which is great. The edges are crisp, but the inside stays soft—thanks to the yogurt and careful flour blend. Lemon lovers will totally dig the tangy kick in each bite. Easy to see why these lemon biscotti without butter are a family favorite. Whether you stick to the classic recipe or add a twist with almonds or pistachios, the flavors stay bright and just a touch sweet—the kind of treat that makes your kitchen feel like a warm Italian home.

INGREDIENTS

459

Calories per serving

Ingredients for about 26 cookies: Yogurt with fruit 3.5 oz (100 g) - with lemon; Instant flour for polenta 0.8 cup (100 g); Type 00 flour 1 ¾ cup (220 g); Eggs 2; Sunflower seed oil 3 tbsp (45 g); Sugar ½ cup (100 g); Lemon peel ½; Baking powder 1 ¼ tsp (6 g); Fine salt to taste

for garnish: Sugar 3 ¼ tbsp (40 g); Powdered sugar 4 tbsp (30 g)

Preparation

How to prepare Lemon biscuits without butter

To make the lemon cookies without butter, pour the all-purpose flour into a bowl, add the instant polenta flour (corn flour) 1 and mix. Also add the sugar 2, baking powder, the grated zest of half a lemon 3, and a pinch of salt.

Mix to make all the ingredients uniform. At this point add the lemon yogurt 4 and two eggs 5, work with a spoon to incorporate them 6.

Finally, pour the corn oil 7 and knead directly in the bowl. The dough should be soft and slightly sticky, transfer it to a lightly floured surface and form a log 8. Cut it into 26 pieces, each about 0.9 oz (25 grams) 9,

roll them on the palm of your hand to form balls 10 and then roll them first in granulated sugar 11 then in powdered sugar 12.

Press down the center of the ball with your fingers and then stretch the two ends, almost giving it a lemon shape 13. Place the cookies on a baking tray lined with parchment paper 14 and bake in a preheated static oven at 350°F (180°C) for about 12 minutes. At the end of cooking, they will be golden on the surface and well cooked on the bottom, remove them from the oven and let them cool 15.