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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
Cook Time 40 minutes
Total Time 55 minutes
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 12x3-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.