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Twice-Baked Limoncello Almond Biscotti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Twice-Baked Limoncello Almond Biscotti recipe delivers crisp, golden Italian cookies bursting with vibrant lemon zest and a hint of Limoncello liqueur. Toasted almonds add a delightful crunch, making these biscotti perfect for dipping into coffee or tea. Easy to prepare with a two-step baking process, these biscotti are a flavorful treat for gatherings or everyday indulgence.

Ingredients

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup sugar
  • 2 tablespoons lemon zest (from 2 lemons)
  • 2 large eggs
  • 1 tablespoon Limoncello liqueur
  • 1 teaspoon vanilla extract

Add-Ins

  • 3/4 cup whole almonds, toasted and roughly chopped

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  3. Combine Sugar and Lemon Zest: In a larger bowl, rub the sugar and lemon zest together until fragrant; this releases the oils from the zest, infusing the sugar with bright citrus flavor.
  4. Add Wet Ingredients: Beat in the eggs, Limoncello liqueur, and vanilla extract into the zested sugar mixture until the batter is smooth and well combined.
  5. Form Dough: Gradually stir in the flour mixture until a sticky dough forms, ensuring not to overmix for tender biscotti.
  6. Incorporate Almonds: Fold in the toasted and roughly chopped almonds evenly, adding a satisfying crunch to the dough.
  7. Shape Logs: Divide the dough in half and shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
  8. First Bake: Bake for 25 to 28 minutes until the logs are lightly golden and set. Allow them to cool on the pan for 10 minutes to firm up for slicing.
  9. Slice Logs: Reduce oven temperature to 300°F (150°C). Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces for classic biscotti shapes.
  10. Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for 10 minutes, flip each piece, and bake for an additional 10 minutes until they are crisp and golden.
  11. Cool and Serve: Let the biscotti cool completely on a wire rack to crisp fully before serving or storing.

Notes

  • Be sure to toast the almonds before chopping to enhance their flavor and crunch.
  • Cooling the logs before slicing helps maintain the shape and prevents crumbling.
  • The two-step baking is crucial for the biscotti’s signature crunch.
  • Store biscotti in an airtight container to keep them crisp for up to two weeks.
  • Feel free to substitute almonds with other nuts like pistachios or hazelnuts for variety.

Find it online: https://slsrecipes.com/twice-baked-limoncello-almond-biscotti-recipe/