Limoncello Almond Biscotti – Bright, Crunchy & Perfectly Italian

Crisp, golden, and kissed with sunshine — Limoncello Almond Biscotti are the kind of cookie that turns any coffee break into a little Italian holiday. These twice-baked delights combine the nutty crunch of toasted almonds with the bright, aromatic notes of fresh lemon zest and sweet limoncello liqueur.

Each bite bursts with citrus flavor and just the right amount of sweetness — perfect for dunking into espresso, tea, or even a small glass of limoncello after dinner.

This recipe brings a touch of the Amalfi Coast straight to your kitchen, no passport required. Whether you’re baking for the holidays, gifting friends, or simply indulging your inner Italian, this biscotti will make you fall in love with classic European baking all over again.

Why You’ll Love This Recipe

• 🍋 Bright and zesty: Fresh lemon zest and limoncello liqueur give the biscotti a fresh, sunny flavor.
• ☕ Perfect for dunking: The crisp texture softens beautifully in coffee or tea.
• 🎁 Ideal for gifting: They stay fresh for weeks and look gorgeous in cellophane bags or tins.
• 🇮🇹 Authentically Italian: Twice-baked, light, and fragrant — just like the ones from an Italian bakery.
• 🥰 Customizable: Add white chocolate drizzle, pistachios, or swap limoncello for almond extract for a twist.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients:

• ¾ cup granulated sugar
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon limoncello liqueur
• 1 teaspoon pure vanilla extract
• Zest of 1 large lemon

Mix-ins:

• ¾ cup sliced almonds, lightly toasted

Optional Lemon Glaze:

• ½ cup powdered sugar
• 1–2 tablespoons limoncello (or lemon juice)

Instructions

1. Preheat and prepare:
   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Mix dry ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Beat wet ingredients:
   In a large bowl, beat the sugar, eggs, melted butter, limoncello, vanilla extract, and lemon zest until smooth and creamy.
4. Combine and fold in almonds:
   Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms. Fold in the toasted almonds. The dough will be sticky — that’s perfect.
5. Shape the dough:
   Transfer the dough to the prepared baking sheet. Using lightly floured hands, shape it into a log about 12 inches long and 3 inches wide. Smooth the top gently.
6. First bake:
   Bake for 25–30 minutes or until golden and firm to the touch. Remove from the oven and let cool for 10–15 minutes.
7. Slice:
   Using a sharp serrated knife, slice the log diagonally into ½-inch thick pieces. Arrange slices cut side down on the baking sheet.
8. Second bake:
   Return to the oven and bake for 10–12 minutes per side, until the biscotti are golden and crisp.
9. Cool completely:
   Transfer to a wire rack and let cool fully — they’ll crisp up even more as they cool.
10. Optional glaze:
    Whisk together powdered sugar and limoncello (or lemon juice) until smooth. Drizzle lightly over cooled biscotti for a glossy finish.

Limoncello Almond Biscotti

Crisp, golden Italian biscotti infused with lemon zest, limoncello liqueur, and toasted almonds for a bright, zesty treat perfect with coffee or tea.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 24 pieces

Course: Dessert, Snack

Cuisine: Italian

Calories: 110

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.25 tsp salt

Wet Ingredients

• 0.75 cup granulated sugar
• 2 large eggs
• 3 tbsp unsalted butter melted
• 1 tbsp limoncello liqueur
• 1 tsp vanilla extract
• 1 lemon zest from 1 large lemon

Mix-ins

• 0.75 cup sliced almonds toasted

Optional Lemon Glaze

• 0.5 cup powdered sugar
• 1.5 tbsp limoncello or lemon juice

Equipment

• Mixing bowls
• Whisk
• Baking sheet
• Parchment paper
• Serrated knife
• Wire rack

Method

 

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk flour, baking powder, and salt in a bowl.
3. Beat sugar, eggs, melted butter, limoncello, vanilla, and lemon zest until smooth.
4. Stir dry ingredients into wet until combined. Fold in almonds.
5. Shape dough into a 12×3-inch log on baking sheet. Bake 25–30 minutes.
6. Cool 10–15 minutes, slice diagonally into ½-inch pieces.
7. Bake slices 10–12 minutes per side until crisp and golden.
8. Cool on wire rack. Drizzle with optional lemon glaze.

Notes

Store in airtight container up to 3 weeks or freeze for 3 months.

Pro Tips for Perfect Biscotti

• Use a serrated knife: It slices through the loaf cleanly without crumbling.
• Don’t rush the cooling: The first cool-down makes slicing easier, and the second baking ensures the perfect crunch.
• Toast your almonds: It intensifies the nutty flavor and adds depth.
• Add zest generously: Lemon zest carries the aroma — don’t skip it!
• Storage: Keep biscotti in an airtight container at room temperature for up to 3 weeks.

Flavor Variations

• 🍫 White Chocolate Dip: Dip one end of each biscotti in melted white chocolate and sprinkle crushed almonds or lemon zest on top.
• 🌰 Pistachio Limoncello Biscotti: Replace almonds with pistachios for a beautiful green contrast.
• 🍊 Citrus Trio: Add orange zest and a splash of orange liqueur for a layered citrus profile.
• ☁️ Soft Biscotti: Bake slightly less during the second bake for a more tender texture.

Serving Suggestions

These biscotti are heavenly on their own — but even better when paired with:

• ☕ Espresso or cappuccino
• 🍵 Herbal tea or green tea
• 🍷 A chilled glass of limoncello
• 🍨 A scoop of vanilla or lemon gelato

They also make an elegant addition to dessert platters or gift boxes during the holidays.

A Slice of History

The word biscotti means “twice-baked” in Italian (bis = twice, cotto = cooked). The method dates back to the Roman Empire, when soldiers carried these dry, crisp cookies on long journeys because they stayed fresh for weeks.

Modern Italian biscotti are most famous from Prato, Tuscany — traditionally made with almonds and served with Vin Santo wine. Our Limoncello Almond Biscotti version celebrates that same spirit but adds the sunshine of southern Italy, where lemons and limoncello are treasured flavors.

How to Store & Gift

• Storage: Keep in an airtight container for up to 3 weeks. For longer storage, freeze up to 3 months in freezer-safe bags.
• Re-crisping: If they soften, simply reheat at 300°F (150°C) for 5–6 minutes.
• Gifting Tip: Wrap biscotti in cellophane bags tied with yellow ribbon and a lemon tag. Add a small bottle of limoncello for an unforgettable Italian-themed gift set.

Nutrition (Per Biscotti)

• Calories: 110
• Carbohydrates: 14g
• Protein: 3g
• Fat: 5g
• Sugar: 7g
• Sodium: 40mg
• Fiber: 1g

Conclusion

Limoncello Almond Biscotti are proof that simple ingredients can create something truly extraordinary. With their perfect crunch, almond richness, and sunny lemon essence, these biscotti capture everything that’s wonderful about Italian baking — warmth, simplicity, and elegance.

They’re as delightful for an afternoon pick-me-up as they are for a special holiday gift. One bite, and you’ll be transported straight to a sunlit terrace overlooking the Amalfi Coast — espresso in hand, biscotti in the other.

Crisp. Zesty. Perfectly Italian.