If you’re craving a cookie that’s as delightful to eat as it is fun to make, this Twice-Baked Limoncello Almond Biscotti Recipe is going to become your new go-to. These crunchy, golden biscotti are infused with the bright, zingy charm of fresh lemon zest and the subtle warmth of Limoncello liqueur, perfectly complemented by the satisfying crunch of toasted almonds. With every bite, you’ll experience a wonderful blend of citrus aroma and nutty depth, making this recipe a real crowd-pleaser for gatherings or a lovely treat with your afternoon coffee.
Ingredients You’ll Need
Getting to know the ingredients is half the joy here because this Twice-Baked Limoncello Almond Biscotti Recipe uses simple pantry staples that work harmoniously to create a crisp, flavorful cookie. Each component brings something unique, from zesty brightness to nutty texture and that irresistible golden color.
- 1 3/4 cups all-purpose flour: The base of the biscotti dough that provides structure and a tender bite.
- 1 teaspoon baking powder: Helps give the biscotti a slight lift without making them cakey.
- 1/4 teaspoon salt: Balances sweetness and enhances the other flavors.
- 1/2 cup sugar: Adds sweetness and works with lemon zest to create a fragrant foundation.
- 2 tablespoons lemon zest (from 2 lemons): Infuses bright citrus aroma and flavor that make these biscotti so special.
- 2 large eggs: Binds the ingredients together and enriches the dough.
- 1 tablespoon Limoncello liqueur: The star ingredient that adds a subtle, sophisticated lemony warmth.
- 1 teaspoon vanilla extract: Deepens the flavor profile with its smooth aroma.
- 3/4 cup whole almonds, toasted and roughly chopped: Adds satisfying crunch and a nutty depth that complements the citrus perfectly.
How to Make Twice-Baked Limoncello Almond Biscotti Recipe
Step 1: Prep Your Oven and Mixing Bowls
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup. Meanwhile, prepare two bowls — one medium for your dry ingredients, and one larger for the sugar-lemon zest mixture and wet ingredients. This organization makes the mixing process a breeze.
Step 2: Combine the Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in your medium bowl. This ensures that the leavening and seasoning are evenly distributed throughout the dough, which is key to achieving the perfect texture.
Step 3: Infuse the Sugar with Lemon Zest
In the large bowl, take your 1/2 cup of sugar and rub it together with the fresh lemon zest until the mixture is fragrant and the sugar is dotted with tiny yellow flecks. This step maximizes the lemon flavor in your biscotti, giving each bite a bright lift.
Step 4: Mix in the Wet Ingredients
Add the eggs, Limoncello liqueur, and vanilla extract to the sugar-zest mixture, beating until the batter is smooth and glossy. The Limoncello not only brings lovely flavor but also subtle moisture, which balances the crunchiness of the final bake.
Step 5: Form the Dough
Gradually add the flour mixture to the wet ingredients, stirring just until a sticky dough forms. Avoid overmixing to keep the biscotti tender. Then fold in the toasted, roughly chopped almonds, which add crunch and a toasty note that pairs brilliantly with the citrus.
Step 6: Shape and First Bake
Divide the dough in half. On your parchment-lined baking sheet, shape each half into a log roughly 10 inches long and 2 inches wide. Bake these logs for 25 to 28 minutes until they’re lightly golden and just set. Let them cool on the pan for about 10 minutes so they become firm enough to slice without crumbling.
Step 7: Slice and Second Bake
Lower your oven temperature to 300°F (150°C). Using a serrated knife, cut each log diagonally into half-inch thick slices. Place the slices cut-side down back onto the baking sheet. Bake for 10 minutes, then flip them and bake for another 10 minutes until the biscotti are crisp and a deep golden color. This twice-baking is what gives biscotti their signature crunch.
Step 8: Cool and Enjoy
Transfer the biscotti to a wire rack to cool completely. This cooling process lets them firm up nicely, so you get that perfect snap when you bite into them. Once cooled, they’re ready to be savored or stored for later.
How to Serve Twice-Baked Limoncello Almond Biscotti Recipe
Garnishes
Enhance your biscotti by lightly dusting with powdered sugar or drizzling with white chocolate to add a delicate sweetness that plays well with the Limoncello notes. You might also sprinkle with a few extra chopped almonds or a tiny pinch of lemon zest on top for an elegant finish when serving guests.
Side Dishes
This Twice-Baked Limoncello Almond Biscotti Recipe pairs beautifully with a warm cup of espresso, black tea, or even a chilled glass of Limoncello itself. It also makes a delightful complement to creamy desserts like panna cotta or lemon sorbet for a fully rounded citrus-themed experience.
Creative Ways to Present
For a charming treat, bundle biscotti slices in a rustic linen napkin tied with twine and fresh lemon sprigs — perfect for gifting. Serve them upright in a decorative jar alongside a coffee station at brunch or place them individually in small glassine bags for party favors. The presentation adds to the joy of sharing these zesty delights.
Make Ahead and Storage
Storing Leftovers
Keep your biscotti fresh by storing them in an airtight container at room temperature. They’ll stay crisp for up to two weeks, making them ideal for preparing early and enjoying over time without losing their characteristic crunch.
Freezing
If you want to stash away your Twice-Baked Limoncello Almond Biscotti Recipe for longer, you can freeze the cooled biscotti in a sealed container or freezer bag for up to three months. When ready to enjoy, simply thaw at room temperature — no reheating needed.
Reheating
If you want to refresh biscotti’s crispness, pop them in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This will revive their crunchy texture and gently warm the flavors, making them taste freshly baked all over again.
FAQs
Can I use a different type of nut instead of almonds?
Absolutely! While almonds are classic here, you can swap in hazelnuts, pistachios, or pecans to add your personal twist. Just make sure to toast and chop them roughly for the best texture.
What if I don’t have Limoncello liqueur?
If Limoncello isn’t available, you can substitute it with lemon extract or lemon juice, but keep in mind that the liqueur adds a subtle sweetness and warmth that’s hard to replicate exactly.
Why do biscotti need to be baked twice?
The first bake shapes and sets the dough logs, while the second bake, after slicing, dries them out to create that signature crispness that makes biscotti perfect for dunking.
Can I make these gluten-free?
Yes, by using a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour, you can make this Twice-Baked Limoncello Almond Biscotti Recipe gluten-free. Texture might vary slightly, but flavor remains fantastic.
How long do biscotti stay fresh?
When stored properly in an airtight container, biscotti can stay fresh and crunchy for up to two weeks, making them a great make-ahead cookie for parties and gifting.
Final Thoughts
This Twice-Baked Limoncello Almond Biscotti Recipe is truly a love letter to those who enjoy bright citrus flavors and crunchy textures. Each step brings you closer to cookies that are delightful on their own or paired with your favorite coffee or tea. I can’t wait for you to try making these—sharing a batch is just as lovely as baking them. Happy baking and even happier tasting!
Print
Twice-Baked Limoncello Almond Biscotti Recipe
- Total Time: 1 hour
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
Delight in the crisp, zesty flavor of Twice-Baked Limoncello Almond Biscotti. These Italian-style cookies are infused with aromatic lemon zest and the bright, sweet notes of Limoncello liqueur, perfectly complemented by toasted almonds. Twice-baked for ultimate crunch, these biscotti are ideal for dunking into your favorite coffee or tea.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
Wet Ingredients
- 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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
- Combine Sugar and Lemon Zest: In a larger bowl, rub the sugar and lemon zest together with your fingers until the mixture is fragrant and evenly blended, enhancing the lemon flavor.
- Add Wet Ingredients: Beat in the eggs, Limoncello liqueur, and vanilla extract to the sugar-zest mixture until the batter is smooth and homogenous.
- Incorporate Dry Ingredients: Gradually stir the flour mixture into the wet ingredients, mixing until a sticky dough forms that’s ready to be shaped.
- Fold in Almonds: Gently fold the toasted, roughly chopped almonds into the dough, distributing them evenly.
- Shape Dough Logs: Divide the dough into two equal portions and shape each into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- First Bake: Bake the logs for 25–28 minutes, until they are lightly golden and set. Remove from the oven and let them cool on the baking pan for 10 minutes to firm up for slicing.
- Slice Logs: Reduce the oven temperature to 300°F (150°C). Using a serrated knife, slice the logs on a diagonal into 1/2-inch thick pieces to create biscotti shapes.
- Second Bake: Arrange the slices cut-side down on the baking sheet and bake for 10 minutes. Flip the biscotti and bake for an additional 10 minutes until they are crisp, dry, and golden brown.
- Cool and Serve: Transfer the biscotti to a wire rack to cool completely before serving or storing in an airtight container for freshness.
Notes
- For more intense almond flavor, consider lightly chopping some almonds and sprinkling them on top of the logs before the first bake.
- Store biscotti in an airtight container at room temperature to maintain their crispiness for up to two weeks.
- Biscotti pairs wonderfully with coffee, espresso, or tea and can also be dipped in chocolate for an indulgent treat.
- Be sure to slice biscotti when logs are warm but firm, which makes cutting easier and results in cleaner edges.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
