Description
These Limoncello Almond Biscotti are a delightful way to bring a taste of Italy to your home with their crisp texture and sunny flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup limoncello liqueur
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ cup sliced almonds
Instructions
- Start by preheating your oven to 350°F (175°C). While it heats, line a large baking sheet with parchment paper to provide a non-stick surface for your biscotti.
- In a medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until they are well incorporated.
- In another bowl, crack the three large eggs and whisk them until they’re light and frothy. Stir in the limoncello liqueur, lemon zest, and vanilla extract.
- Carefully pour the wet mixture into the dry ingredients. Gently fold the mixture together until a soft dough forms. Fold in the sliced almonds.
- Lightly flour your hands to prevent the sticky dough from sticking. Divide the dough into two equal pieces, and roll each into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- Place your baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the logs are firm and lightly golden.
- Transfer the logs to a cutting board. Using a serrated knife, slice the logs at a bias into ½-inch thick pieces.
- Return the sliced biscotti to the baking sheet, placing them cut-side down. Bake them for another 10 minutes, then flip the slices over and bake for an additional 5 minutes until they are golden brown and crisp.
- Once baked, let the biscotti cool completely on a wire rack.
Notes
Store them in an airtight jar at room temperature to maintain their freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Calories: 90 per cookie
- Sodium: 50 mg
- Protein: 2 g