Lemon Wafer Cookies - Version 2 / Biscotti al Limone

These simple lemon wafer cookies need no embellishment. They are a good accompaniment to fresh fruit, ice cream and sorbet. Sandwich them together with jam or pastry cream for a fancy presentation and a new look. Meyer lemons, a cross between lemons and oranges, provide a more intense flavor. If they are unavailable, use lemon and orange juice in the recipe.

Makes about 5 dozen.


  • 3 large eggs
  • 2 tablespoons fresh squeezed Meyer lemon juice or 1 tablespoon each fresh lemon and orange juice
  • 1 cup sugar
  • 1 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
  • Grated zest of 1 large lemon or 1 teaspoon grated lemon zest and 1 teaspoon grated orange zest
  • Pinch salt
  • Ingredients


  1. Preheat the oven to 350°F. Lightly butter two cookie sheets.
  2. Lightly butter two baking sheets or line them with parchment paper. Set aside.
  3. In a bowl, whisk together the eggs and sugar until light-colored and thick. Don’t rush this process. The eggs should have lots of air beat into them and fall off the beaters in ribbons. Sprinkle one third of the flour over the egg mixture and fold in with a rubber spatula. Gradually fold in the remaining flour and then the juice and zest.
  4. Drop the batter by teaspoonfuls onto the baking sheets, spacing them about 1 inch apart.
  5. Bake the cookies for about 15 minutes, or until the edges are lightly browned. Let cool on the baking sheets before transferring them to a cooling rack.

This recipe was featured on Season 20 - Episode 2025.

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It’s not clear when the lemon juice should be added.

E lizabeth

Hi Cecilia, the lemon juice is mentioned in the third paragraph of the recipe, right at the end. Hope you find it and enjoy


I’m baffled that there is no butter or shortening. Was this an omission?

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