Description
Bright lemon zest, a splash of limoncello, and plenty of almonds turn classic biscotti into sunny coffee-shop bites you can bake at home.
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
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then stir in limoncello, lemon zest, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until a soft dough forms; fold in almonds.
- Divide dough in half and shape into two 12×2 inch (30×5 cm) logs on the prepared sheet, spacing them apart.
- Bake for 25–30 minutes until firm and light golden; cool for 10 minutes.
- Transfer logs to a cutting board and slice ½-inch (1 cm) pieces on the bias with a serrated knife.
- Place slices cut-side down on the baking sheet and bake 10 minutes; flip and bake 5 more minutes until crisp and golden.
- Allow biscotti to cool completely—they will harden as they sit. Store in an airtight container.
Notes
Use a gentle sawing motion for clean cuts, toast almonds in a dry pan for extra crunch, and for an alcohol-free option swap limoncello for 3 tablespoons lemon juice plus 1 tablespoon milk.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 90
- Sugar: 8g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg