Rustic lemon cookies

Name: Rustic lemon cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 40
Ingredients: Fioretto corn flour 1 ¼ cup; Type 00 flour 2.8 cups; Eggs 1; Egg yolks 1; Sugar ½ cup; Butter 0.67 cup; Baking powder 1 tsp; Lemon peel 2; Lemon juice 1 spoonful; Water 2 spoonfuls; Fine salt 1 pinch; Powdered sugar to taste

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Calories per serving

Vegetarian

Energy Kcal 91
Carbohydrates g 13.1
of which sugars g 3.5
Protein g 1.6
Fats g 3.5
of which saturated fat g 1.94
Fiber g 0.3
Cholesterol mg 21
Sodium mg 32

Difficulty: Average
Prep time: 10 min
Cook time: 15 min
Makes: 40 pieces
Cost: Average
Note + 30 min. of resting

PRESENTATION

Recipe by
Gessica Runcio

If you are on the hunt for a treat that's both super tasty and satisfying, lemon biscotti could be your perfect match. These homemade biscotti totally capture the heart of Italian baking, especially from up north. They love a rustic, straightforward cookie to pair with coffee or tea. Seriously good.

I gotta say, the dough? Pretty simple. Just mix everything in a bowl and chill it in the fridge. This resting time helps the butter set, giving the cookies their classic crunchy yet tender texture. And here's the thing—corn flour adds a soft yellow hue and enhances the fragrant aroma that totally rocks with the fresh lemon zest. Each bite? So so refreshing, like a burst of Italian sunshine.

The basic rustic biscotti recipe is a must-have. But if you're feeling adventurous—and you should—you might dip one end in melted dark chocolate. It's really popular in many Italian homes, especially when guests pop by or when someone needs a richer treat. For sure.

Either way, these traditional Italian cookies have this old-school, crisp charm. They are not overloaded with ingredients. Which is great. It lets the natural zesty flavor and slight sweetness shine through. You know, whether you enjoy them plain with a glass of milk or go for the chocolate-dipped version with a mug of tea, these lemon biscotti are spot on for breakfast, snack time, or even tucked into a lunchbox.

The process? Pretty much as easy as it gets—real ingredients, a quick mix, and a bit of patience while the dough rests. These cookies are about savoring Italian dessert recipes the way families have for generations: with good company, a touch of golden color, and lots of smiles. Can't go wrong.

INGREDIENTS

Calories per serving

Ingredients for 500 g of cookies (about 40 pieces): Fioretto corn flour 1 ¼ cup (150 g); Type 00 flour 2.8 cups (350 g); Eggs 1; Egg yolks 1; Sugar ½ cup (100 g); Butter 0.67 cup (150 g); Baking powder 1 tsp; Lemon peel 2; Lemon juice 1 spoonful; Water 2 spoonfuls; Fine salt 1 pinch

for decoration: Powdered sugar to taste

Preparation

How to prepare Rustic lemon cookies

To prepare the rustic lemon cookies, pour the all-purpose flour 1, cornmeal flour 2, and baking powder 3 into a bowl.

Mix everything 4 and pour both the egg 5 and the yolk 6 into the center.

Add a pinch of salt 7, the pieces of soft butter 8, and the sugar 9.

Add the grated lemon zest 10 and the lemon juice 11. Knead with your hands 12.

The dough will be slightly hard, also add the water 13 to soften it. Knead again 14, then form a ball and wrap it in plastic wrap 15. Let it rest in the refrigerator for 30 minutes.

Then roll out the dough to a thickness of a quarter inch 16. Using fluted cutters of 2.5 inches, cut out the cookies 17, and using the tip of a piping bag or a round cutter about 1 inch, create a hole in the center of each cookie 18.

Gradually transfer to a baking sheet lined with parchment paper 19 and knead the scraps again to form more cookies. If the dough becomes too warm, you can transfer it to the refrigerator for a few minutes. Bake the cookies in a preheated static oven at 392°F for 15 minutes. Then take the cookies out 20 and let them cool at room temperature before dusting them with powdered sugar and serving them 21.