Description
A delightful balance of zesty lemon, nutty almonds, and a hint of liqueur, these biscotti capture the essence of homemade Italian goodness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup limoncello liqueur
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another large bowl, beat together the eggs, limoncello, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, and stir until a soft dough forms. Gently fold in the sliced almonds.
- Divide the dough in half and shape each half into two logs, approximately 12×2 inches (30×5 cm), on the baking sheet.
- Bake in the preheated oven for 25–30 minutes or until the logs are firm and light golden. Let cool on the baking sheet for 10 minutes.
- Transfer the logs to a cutting board and slice them into ½-inch (1 cm) pieces on the bias.
- Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes. Flip the cookies and bake for another 5 minutes until crisp and golden.
- Let cool completely on wire racks before storing in an airtight container.
Notes
Store in an airtight container to maintain crunch; can be made ahead and improve in flavor as days pass.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg