Limoncello Biscotti

makes about 36 biscotti


3 cups AP flour
1 cup almond flour
1/2 teaspoon kosher salt
1 teaspoon baking powder 
3 large eggs
1 cup sugar
4 drops of almond extract
1 teaspoon vanilla extract
1/4 cup limoncello
zest of 2 lemons
4 ounces of white chocolate (optional)
4 ounces of bittersweet chocolate (optional)


Preheat oven to 325 degrees F. Line two rimmed baking sheets with parchment paper. Add flours, salt and baking powder together in a small bowl and set aside.

Mix eggs and sugar together with an electric mixer or stand mixer with the paddle attachment until light and fluffy, about 5 minutes.  Add extracts, limoncello, and lemon zest and mix well.  Add flour mixture until well blended.

Divide batter in thirds. The batter will be wet and sticky. With either wet hands or well floured hands or (my favorite) a wet spatula and a wet knife, shape the batter into three loaves divided between the two pans. Dip the knife into water periodically and shape the loaves into about 9" x 3½" size. You can vary the size of the loave you make to reflect the size of your finished biscotti. 

Bake the loaves for about 25 minutes or until the edges are just starting to turn golden and the tops might start cracking a little.  Cool for about 30 minutes. Keep the baking sheets and parchment paper out and the oven on.

Slice the loaves into about ½" slices. Place the slices onto the baking sheets and bake again for about 10 minutes, flip the biscotti and bake 10 minutes more. 

If desired, you can dip the biscotti into chocolates.  Melt the chocolate and just dip the bottoms into the chocolate. Place in the refrigerator to firm up the chocolates for about 20 minutes.

These are great either with a glass of limoncello or a cup of espresso.

Store in an airtight container at room temp. They keep for 2 weeks.  They also freeze really well.

The Italian Dish