Limoncello & Almond Biscotti

These little drops of Sunshine will not disappoint!

You had me at Limoncello! This light and airy cookie is what my family calls “ A Winner”. We love anything with lemon in it and the lemony goodness of the Limoncello sends this Biscotti over the top. 

I came across this recipe over the summer and it intrigued me. My family loves anything lemon. I had never made Biscotti before but this recipe looked so easy I thought… Why not?

Boy am I glad I did! They were a huge hit with my boys and all of their friends. I highly recommend it! Let me show you how simple they are to make. 

A fun note about the above picture: This photo makes me so happy. I asked my son to take some photos of me with my biscotti. I was standing in front of the trays and just smiling. He said “that is so boring mom!” So cheekily, I struck this pose and said “what do you want me to do, this?” He took the shot and said, “YES!” And he was right! It’s much more fun, don’t you think?

You’ll Need

2 large eggs, at room temperature (you’ll only be using the whites)

⅛ teaspoon kosher salt

½ cup granulated sugar 

4 cups almond flour, finely ground 

1 cup sliced almonds 

⅓ cup limoncello liqueur

1 Tablespoon lemon zest (from 3 lemons)

⅓ cup confectioners sugar (powdered sugar)

Here’s How

Preheat your oven to 350 degrees. With this recipe I was able to make 32 biscotti and used 3 half sheet pans lined with parchment paper.

First you need to grab your 2 room temperature eggs and separate the egg whites from the yolks. We are only going to use the egg whites here. Place the egg whites in a medium bowl along with ⅛ teaspoon (a pinch) of kosher salt. 

Now, using a hand-held mixer on medium speed, beat together the egg whites and salt until soft peaks form, about 2 minutes.

Add in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. 

You want to see the bright smooth shiny ribbon. Gorgeous!

Ok now add the almond flour, sliced almonds, ⅓ cup limoncello (which is going to give the Biscotti a beautiful lemony flavor) and, of course, top it off with the lemon zest. Use a rubber spatula to fold in the ingredients to just combine. Be gentle here, you don’t want to break down the egg whites. 

This is basically a drop cookie, it’s so easy! Scoop heaping 1 tablespoon mounds onto the prepared baking sheets. No need to be concerned about the shape we just want them all to be about the same size. These don’t really spread. I did 3 across and 4 deep.

Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool 10 minutes on the tray. 

Now this is the part that always puts a smile on my face! I love to dust desserts! Put some powdered sugar in a small sieve and dust the Biscotti to your heart's content! 

Serve with coffee, Prosecco or even a shot of Limoncello!

But let me tell you, it goes amazing with my Vanilla Bean Gelato with Honey, Olive Oil, and Citrus. These cookies make an amazing addition to the dessert.

These are perfect for the holiday season. Bring these to your next gathering and watch everyone’s face light up! 

All my Love,

Cobi

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