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

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:

1. 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.

2. 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.

3. Transfer the biscotti dough to a floured board. Divide the dough in half, using more flour as needed to prevent sticking.

4. 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.