Iced Lemon Biscotti Bites

Iced Lemon Biscotti Bites

Happy 1st birthday to The Recipe ReDux! In early 2011, Serena & I were fortunate enough to have our dietitian colleague and friend, Regan Jones of Healthy Aperture, approach us to collaborate on an idea she was kicking around – a monthly recipe challenge that emphasized delicious, beautiful AND healthy recipes. After a few months of planning, with about 20 dietitian and healthy food bloggers willing to take the plunge, we all shared our favorite healthy grilling recipes on June 21st, 2011 and we haven’t looked back. With over 70 members from across the U.S. and around the world actively participating, we continue to be inspired by the creativity and healthy inspiration that comes around on the 21st each month.

So appropriately, this month’s theme is “Small Bites to Celebrate Big” where members share their favorite mini-portion sweet treat. Now I’ve been blogging for a year and surprisingly, I have yet to share a biscotti recipe. Biscotti has always been my go-to baked good for many years, whether it be for a hostess gift, a potluck dinner or a holiday cookie tray. I’ve made my share of Baby Biscotti and Bridal Biscotti for shower favors (and even Boo Biscotti for a Halloween party at one time.)

I’ve baked many combinations (my favorite is a toss up between snickerdoodle and pistachio/cherry) but I wanted to come up with a special flavor for ReDux’s 1st birthday. Brainstorming at my kitchen counter, I glanced my bowlful of lemons and that was it. I used some homemade limoncello in the batter for an extra kick. Another tweak was to roll the dough into shorter, smaller loaves for more of a bite than a whole cookie to fit into the theme.


Iced Lemon Biscotti Bites

Have a mini treat with these Iced Lemon Biscotti Bites.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 2 1/2 dozen biscotti 1x




  • 1 3/4 cup all purpose flour
  • 1/4 cup whole wheat white flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons limoncello (or fresh lemon juice)
  • Zest from half of a small lemon
  • 2 eggs


  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • Zest from half of a small lemon


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together flours, sugar, baking powder and salt.
  3. In another bowl, mix together oil, limoncello, lemon zest and eggs. Pour wet ingredients into flour mix, mixing until batter just holds together. Divide the dough in half.
  4. On a floured surface, roll out dough into a 12-inch long x 2-inch wide x 1/2-inch thick log. Repeat with other dough half.
  5. Place logs onto a greased cookie tray and bake for 25 minutes.
  6. Remove from oven and transfer logs to rack. Cool for 10 minutes.
  7. Reduce oven heat to 325 degrees F.
  8. Using a serrated knife and cutting board, slice logs into 1/2-inch wide cookies.
  9. Place back on cookie tray and bake for 20 more minutes, turning cookies over half way through baking.
  10. Remove from oven and place on racks.Cool completely before icing.
  11. While cookies cool, whisk together powdered sugar, 2 tablespoons lemon juice and zest.
  12. Once cookies are cooled, drizzle icing over all cookies. Let icing harden for about 30 minutes before serving. Store in an air tight container for up to a week.

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Iced Lemon Biscotti Bites for The Recipe ReDux 1st birthday

If you want to join in The Recipe ReDux fun each month, click here!
What is your favorite mini sweet treat?


We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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