Eclectic Red Barn: Limoncello Biscotti

FFf Eclectic Red Barn: Limoncello Biscotti

Sunday, February 26, 2023

Limoncello Biscotti

I love biscotti. I could eat it everyday. You can make biscotti with so many variations. So I wanted to make some the other day and wasn't sure what kind. I was missing the liquid ingredient. So I looked in my fridge and there are 2 bottles of Limoncello. One is creamy and the other is clear.

I have made Limoncello cake and it was awesome. So why not in biscotti? I decided to use the creamy version, just because.

Some people like hard biscotti but I like mine a little soft. If you are like me, then these are for you. If you like them a little harder, then you can bake them for a few more minutes.

If you like biscotti, here are some others to try:

Chocolate Chip Biscotti

Cheer for Eggnog Biscotti

Recipe Print

Limoncello Biscotti

Limoncello Biscotti, #breakfast, #dessert, limoncello, biscotti, #eclecticredbarn

Ingredients:

½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs room temperature
½ cup limoncello , plus 1 tablespoon * see note below
4 cups all purpose flour
2 teaspoons baking powder
2 teaspoons nutmeg freshly ground
½ teaspoon salt
1 cup powdered sugar
3 tablespoons limoncello

Directions:

Preheat the oven to 350 degrees. In a large mixing bowl, combine the butter, sugar, and eggs with a hand mixer on medium speed for 2 minutes, or until well blended. Add the limoncello, mix until combined.
In a small mixing bowl, combine the flour, baking powder, nutmeg, and salt. Gradually add the flour mixture to the egg mixture, mixing until well blended.
Transfer the biscotti dough to a floured board. Divide the dough in half, using more flour as needed to prevent sticking.
Place 1 dough ball onto the parchment lined cookie sheet and shape into a log approximately 14 inches long. Press down on each roll to flatten to approximately ½ inch tall. Bake for 25 minutes.

Remove the biscotti from the oven and cool for 15 minutes.

Carefully cut the biscotti crosswise into slices approximately ½" in size, getting approximately 34 slices. Place the cookie slices, cut side down, on the parchment lined cookie sheet. Bake for 8 minutes. Remove from the oven and turn cookies over. Return to the oven and bake for 8 minutes more, or until cookies are firm and lightly brown. Remove from the oven and transfer the eggnog biscotti to a wire rack to cool completely.

5. In a small mixing bowl, whisk together the powdered sugar and limoncello. Place parchment paper underneath the cooling rack and drizzle the cookies with the glaze. Store in a cool dry place for up to 1 week or in the freezer for up to 3 months.

*You could use cream in place of the limoncello. I have not tried this but I think it would work.

2 comments :

Pat @ Mille Fiori FavoritiFebruary 26, 2023 at 11:18 PM
I also like biscotti! I have limoncello so I will try your recipes--sounds delicious!
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