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Limoncello Almond Biscotti

Crisp, lemony biscotti infused with limoncello and almonds — a bright, elegant Italian treat perfect for coffee or gifting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 120

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup unsalted butter melted and cooled
  • 1/4 cup limoncello
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 cup sliced almonds toasted
  • powdered sugar optional for dusting

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Hand mixer or whisk
  • Zester
  • Serrated knife

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. Beat eggs and sugar until pale; add butter, limoncello, zest, and extracts.
  4. Stir in dry ingredients, then fold in almonds.
  5. Shape into two logs and bake 25 minutes.
  6. Cool 10 minutes, slice diagonally, reduce oven to 300°F (150°C).
  7. Bake 10 minutes per side until crisp.
  8. Cool completely and dust with powdered sugar.

Notes

Store biscotti in an airtight container for up to 2 weeks.