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Twice-Baked Limoncello Almond Biscotti Recipe

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4.1 from 50 reviews

  • Author: admin
  • 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

Scale

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

  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 easy clean-up.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
  3. 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.
  4. Add Wet Ingredients: Beat in the eggs, Limoncello liqueur, and vanilla extract to the sugar-zest mixture until the batter is smooth and homogenous.
  5. Incorporate Dry Ingredients: Gradually stir the flour mixture into the wet ingredients, mixing until a sticky dough forms that’s ready to be shaped.
  6. Fold in Almonds: Gently fold the toasted, roughly chopped almonds into the dough, distributing them evenly.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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