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.

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

Description

These Italian limoncello biscotti, made with limoncello and fresh lemon zest, are a satisfying combination of sweet, tart, and crunchy.

Ingredients

Units Scale

For the biscotti:

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

For the icing (optional):

1 cup powdered sugar
2 tablespoons limoncello

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Instructions

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Using a mixer, beat the butter and sugar until combined. Add the eggs, one at a time, until incorporated. Stop the mixer and use a spatula to scrape down the bowl as needed. The batter should be light in color and consistency at this point.
Add the limoncello, lemon zest, salt, and baking soda. When combined, at low speed, add 1/2 cup of flour at a time until incorporated. Then stir in the hazelnuts. Dump the dough out onto a clean, floured counter. If it’s still pretty sticky, which it likely will be, pat the dough with more flour until you can handle it without sticking.
Divide the dough into two equal pieces and shape each into a rectangle about 8 inches long and 4 inches wide. Place them on your baking sheet and bake for 25-30 minutes on a rack in the middle of the oven. The tops should be golden brown and firm to the touch.
Keep the oven on while you let the biscotti cool on the baking sheet for about 10 minutes. Then, transfer them to a cutting board and use a serrated knife to slice the dough into cookies. Slice at a slight angle, with each cookie being about ½ inch wide. You should get 20-22 total pieces of biscotti.
Return the biscotti to the baking sheet. Crowding the pan is OK, as the cookies will not spread. Bake for another 25 minutes or until the biscotti are lightly browned and feel hard to the touch. They will continue to crisp up as they cool.
To make the icing, whisk the powdered sugar and limoncello in a shallow bowl and until combined. Either dip the biscotti into the icing or drizzle over the top.

Notes

Roll the dough out on a piece of floured parchment paper to make it easier.

For an alcohol free version, use lemon juice in place of limoncello.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Snacks
Method: Baking
Cuisine: Italian