Limoncello & Almond Biscotti – Citrus-Kissed Crunch!
Limoncello & almond biscotti – citrus-kissed crunch! These crisp, golden cookies are infused with zesty lemon liqueur and toasted almonds for the perfect bite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 24 biscotti
- Category: Dessert, Cookies
- Method: Baking (Twice-Baked)
- Cuisine: Italian
- Diet: Vegetarian
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
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, Limoncello, and vanilla.
Gradually mix in dry ingredients until just combined. Fold in almonds.
Divide dough in half and shape into two logs (about 10″x2″) on the baking sheet. Flatten slightly.
Bake for 25–28 minutes or until lightly golden. Cool for 10 minutes.
Using a serrated knife, slice logs diagonally into ½-inch pieces. Arrange slices cut-side down on baking sheet.
Bake for 10–12 minutes, flip, and bake an additional 8–10 minutes until golden and crisp.
Cool completely. Drizzle with melted white chocolate if desired.
Notes
For stronger lemon flavor, add ½ tsp lemon extract.
Store in an airtight container for up to 2 weeks.
Pairs beautifully with espresso, tea, or a glass of chilled Limoncello.
