Name: Limoncello & Almond Biscotti – Citrus-Kissed Crunch!
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; ¼ tsp salt; ¾ cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; Zest of 1 lemon; 2 tbsp Limoncello liqueur (or lemon juice as substitute); 1 tsp vanilla extract; ¾ cup sliced or chopped almonds; Optional: ½ cup white chocolate chips or drizzle for finishing

Why You’ll Love This Recipe

I love this recipe because it’s simple, refined, and full of flavor. The Limoncello adds a subtle lemon warmth that pairs beautifully with the toasted almonds. These biscotti are sturdy enough for dipping but still tender enough to enjoy on their own. They also keep well, making them perfect for gifting or snacking throughout the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter, softened
Eggs
Limoncello liqueur
Lemon zest
Vanilla extract
Whole almonds, toasted and chopped
Optional: powdered sugar for dusting or white chocolate for drizzling

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together flour, baking powder, and salt.
In a separate bowl, I cream the butter and sugar until light. I beat in the eggs one at a time, then add Limoncello, lemon zest, and vanilla.
I gradually mix in the dry ingredients to form a sticky dough, then fold in the chopped almonds.
With floured hands, I shape the dough into two logs on the baking sheet, about 2 inches wide and ¾ inch high.
I bake for 25–30 minutes until firm and lightly golden. I let the logs cool slightly, then slice them diagonally into ¾-inch thick cookies.
I lay the slices cut-side down and bake again for 10–12 minutes per side until crisp and golden.
Once cool, I dust them with powdered sugar or drizzle with melted white chocolate if I want to dress them up.

Servings and timing

This recipe makes about 24 biscotti. It takes around 20 minutes to prep and about 45–50 minutes to bake in total (between both bakes), so I plan for a little over an hour from start to finish.

Variations

Sometimes I use pistachios instead of almonds or add a handful of dried cranberries for a pop of color and tartness. I’ve also dipped one end of the biscotti in dark chocolate for an elegant finish. For a stronger citrus punch, I add a splash of lemon extract or extra zest.

storage/reheating

I store biscotti in an airtight container at room temperature for up to 2 weeks. They also freeze well—just wrap them tightly and thaw at room temperature when ready to serve. I don’t reheat them, but if I want them warm, I’ll toast them briefly in a low oven.

FAQs

Can I make these without Limoncello?

Yes, I’ve used lemon juice and a bit of lemon extract as a substitute. The flavor is still bright and delicious.

Do I need to toast the almonds first?

I prefer to toast them lightly—it brings out their flavor and keeps them crunchy in the finished biscotti.

How do I keep biscotti from crumbling when slicing?

I let the baked logs cool for about 10 minutes before slicing with a sharp serrated knife using a gentle sawing motion.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend, though the texture may be slightly more delicate.

What’s the best way to serve them?

I love serving them with espresso, cappuccino, or a small glass of chilled Limoncello. They also make a great addition to dessert platters.

Conclusion

Limoncello & Almond Biscotti are crisp, flavorful, and perfect for savoring with a hot drink or gifting to someone special. I love the combination of nutty almonds and bright lemon—it’s refreshing, unique, and so easy to make at home. Whether I’m baking for a special occasion or just to stock my cookie jar, these biscotti always hit the spot.