Description
These Limoncello & Almond Biscotti are crunchy, citrusy Italian cookies twice-baked with almonds and a splash of limoncello. Perfect for coffee, gifting, or holiday trays!
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup sliced almonds
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 tablespoons limoncello liqueur
1 teaspoon vanilla extract
Zest of 1 lemon
Instructions
1. Preheat oven to 350°F and line baking sheet with parchment.
2. Whisk flour, baking powder, and salt together.
3. In another bowl, whisk eggs, sugar, limoncello, vanilla, and zest.
4. Fold in dry mixture and almonds until combined.
5. Shape dough into logs on sheet.
6. Bake 25–30 minutes until golden.
7. Cool 10 minutes, slice diagonally with serrated knife.
8. Bake slices 10 minutes per side until crisp.
9. Cool completely before serving.
Notes
Swap almonds for pistachios or hazelnuts.
For a non-alcoholic version, replace limoncello with lemon juice.
Store in airtight container for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg