Crunchy Homemade Limoncello Biscotti

Name: Limoncello Biscotti
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 6 tablespoons butter, room temperature; 1 cup sugar; 2 large eggs; 2 ounces limoncello; zest of 1 lemon (1 1/2 - 2 teaspoons); 1/2 teaspoon kosher salt; 1 teaspoon baking soda; 2 3/4 cups flour; 1/2 cup chopped hazelnuts; 1 cup powdered sugar; 2 tablespoons limoncello

Jump to Recipe· 5 from 1 review

These crunchy limoncello biscotti, made with limoncello and fresh lemon zest, are a satisfying combination of sweet and tart. Adding hazelnuts gives them extra crunch, making these Italian cookies the perfect snack for an afternoon coffee or tea.

a plate of biscotti on a cutting board with lemons and icing

Biscotti is my kind of cookie. Is there another that crunches so beautifully? I don't think so. Another that pairs so perfectly with a cup of hot tea or latte? Definitely not. I'm not a fan of soft, cakey cookies. Every cookie should have at least a little crunch if you ask me.

It's the double baking that gives the cookies that extra crunch. First, they're baked as a large piece of dough, then sliced into individual biscotti, and then given a second bake.

The word biscotto originated from the Medieval Latin word "biscoctus," meaning "twice cooked." However, today in Italy, biscotti refers to any cookie or biscuit.

😍 Why you'll love these biscotti

If you love lemon, these are the biscotti for you. They have the prominent and refreshing taste of lemons, and the limoncello icing takes them to the next level.
These biscotti are great for sharing. Their longer shelf life makes these good for traveling, shipping, and making ahead.
You can customize the recipe to make other flavored biscotti. Try it with other liqueurs, such as amaretto, frangelico, Chambord, or cointreau.

Jump to:

😍 Why you'll love these biscotti
🍋 Ingredients
🍒 Substitutions & Variations
📋 Instructions
🔪 Top tips
🫙 Storage
🙋🏽‍♀️ FAQ
🫖 Pairing
📖 Recipe
🍪 Related Recipes
💬 Comments

Looking for more lemon flavored recipes? Then check out:

🍋 Ingredients

Everything you need to make these limoncello biscotti.

Key Ingredients

Limoncello: Limoncello is an Italian liqueur made with a neutral-tasting alcohol, such as vodka, infused with lemon zest for an intense but pleasant, lemony flavor. You can find limoncello at your local liquor store. There's no need for anything high-end for this recipe, but if you plan to drink it as well, get something decent. Or you can try making some of your own. Homemade limoncello is a great gift and would go great with a plate of these limoncello biscotti during the holidays.
Lemon zest: For some extra lemon zing in the cookies.
Hazelnuts: These add a nutty crunch to the cookies, and hazelnut is another classic Italian ingredient that pairs really nicely with lemon.
Powdered sugar: This is used to make the limoncello icing. Omit if you don't want icing.

See the recipe card below for the complete list of ingredients and quantities.

Hesitant about using limoncello? Don’t worry, the flavor in the biscotti doesn’t taste like alcohol. However, you should probably enjoy the taste of lemon. And if you want a little more punch, you can make the optional limoncello icing for the complete limoncello experience.

🍒 Substitutions & Variations

Alcohol-free version: If you don't want to use limoncello in your biscotti, you can substitute an equal amount of lemon juice for both the biscotti and the icing. They will have a milder flavor, so add some extra lemon zest to compensate.
With other nuts: Almonds and pistachios would also work well. Or you can omit nuts altogether.
Add dried fruit: Toss up to ½ cup of dried fruit, such as cherries or cranberries, into the batter with the hazelnuts.
Experiment with other flavored liqueurs: Replace the limoncello with another liqueur of your choosing. Omit the lemon zest and choose a complimentary nut or dried fruit.

📋 Instructions

Here's how to make these biscotti.

Step 1: Mix the butter and sugar until well combined.

Step 2: Add the eggs, one at a time, until incorporated. The batter should be lightly and fluffy. Scrape down the bowl with a spatula as needed.

Step 3: Add the limoncello, lemon zest, salt, and baking soda.

Step 4: Slowly add the flour to the mixer at low speed, allowing the flour to be mixed in before adding more.

Step 5: Add the hazelnuts and stir the dough until incorporated.

dough being shaped into biscotti for baking

Step 6: Dump the dough onto a floured surface, divide it into two pieces, and shape each into an 8x4 inch rectangle.

Step 7: Place the two pieces of dough on a parchment-lined baking sheet and bake for 25 - 30 minutes until firm to the touch and lightly golden.

Step 8: Let the biscotti cool for about 10 minutes, then use a serrated knife (like a bread knife) to slice the dough into ½-inch pieces.

a baking sheet full of limoncello biscotti

Step 9: Return the biscotti to the oven to bake for another 25 - 30 minutes.

Step 10: Dip the biscotti in the icing or drizzle over top.

🔪 Top tips

The dough is going to be soft at first. You want to add enough flour to keep it soft, but not sticky. So if it's sticky when shaping the dough, pat it with a little more flour until it's smooth and easy to handle.
When cutting the biscotti dough after the first bake, cut the cookies at a slight angle to create larger pieces with the classic look and shape.

🫙 Storage

Store completely cooled biscotti in an airtight container at room temperature. They will keep for about two weeks. Biscotti without icing will keep for an extra week.

🙋🏽‍♀️ FAQ

What kind of alcohol is in limoncello?

Limoncello, originating from southern Italy, is made from a neutral grain alcohol or high-proof vodka infused with lemon zest that is then sweetened. The tangy, strongly lemon flavored infusion is great enjoyed chilled as an after dinner drink or for flavoring desserts.

What is limoncello biscotto?

Limoncello biscotti is a type of crunchy Italian cookie that is flavored with the Italian digestif known as limoncello.

Are you supposed to dip your biscotti in coffee?

You should enjoy your biscotti however you like. That said, biscotti is great for dipping in coffee or tea because it is extra firm and crispy and holds up well for dipping.

Should I chill biscotti before baking?

I've never found a need to chill biscotti dough before baking. The dough does not tend to spread like other cookies.

Should limoncello be kept in the fridge?

Limoncello does not require refridgeration, however, it is best enjoyed cold, so storing it in the fridge or freezer makes sense if you're planning to drink it soon.