Limoncello & Almond Biscotti – Citrus-Kissed Crunch! Recipe
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!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 24 biscotti
- Category: Dessert, Snack
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup sliced almonds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 2 tablespoons limoncello liqueur
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F and line baking sheet with parchment. Whisk flour, baking powder, and salt together.
- In another bowl, whisk eggs, sugar, limoncello, vanilla, and zest.
- Fold in dry mixture and almonds until combined.
- Shape dough into logs on sheet.
- Bake 25–30 minutes until golden.
- Cool 10 minutes, slice diagonally with serrated knife.
- Bake slices 10 minutes per side until crisp.
- 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.
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