Bright lemon zest, a splash of limoncello, and a handful of almonds transform classic biscotti into golden, coffee-shop treats you can easily bake at home. These sunny cookies are crisp, aromatic, and perfect for dunking in espresso — or nibbling with an afternoon tea.
☀️ Why You’ll Love These Biscotti
- Twice-baked perfection: Crisp edges and a satisfying snap.
- Long-lasting freshness: Stay crunchy for weeks — perfect for gifting.
- Bright, nutty flavor: Sweet almonds meet tangy lemon and a hint of limoncello.
“One whiff of these cooling on the rack, and I’m back in a little café near Naples.” — Gianni, weekend baker
🍋 Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup limoncello liqueur
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ cup sliced almonds
🔪 Simple Step-by-Step Method
1. Preheat the oven
Set to 350°F / 175°C. Line a large baking sheet with parchment paper.
2. Mix dry ingredients
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. Blend wet ingredients
In another bowl, beat the eggs. Stir in limoncello, lemon zest, and vanilla extract.
4. Combine & fold
Pour the wet mixture into the dry ingredients and stir until a soft dough forms. Fold in sliced almonds.
5. Shape the logs
Lightly flour your hands and divide the dough in half. Shape each piece into a 12×2 inch (30×5 cm) log on the prepared tray, leaving space between them.
6. First bake
Bake for 25–30 minutes, until firm and lightly golden. Cool for 10 minutes.
7. Slice
Transfer to a cutting board and slice on the bias into ½-inch (1 cm) pieces using a serrated knife.
8. Second bake
Lay slices cut-side down on the sheet. Bake 10 minutes, flip, then bake another 5 minutes until crisp and golden.
9. Cool completely
Let biscotti cool — they’ll harden as they rest. Store in an airtight jar.
💡 Baker’s Tips
- Clean cuts: Use a gentle sawing motion — don’t press straight down.
- Extra crunch: Toast almonds in a dry pan for 3 minutes before folding in.
- No alcohol? Swap limoncello for 3 Tbsp lemon juice + 1 Tbsp milk.
🌼 Flavor Twists
- Dip cooled biscotti bottoms in melted white chocolate.
- Add ½ tsp crushed pink peppercorns for a subtle floral spice.
- Swap lemon zest for orange zest and use orange liqueur for a cozy citrus variation.
🫖 Storage
- Counter: Airtight container, up to 3 weeks.
- Freezer: Sealed bag, up to 3 months. Re-crisp 5 minutes in a 325°F (160°C) oven if needed.
⚖️ Quick Nutrition (per cookie, about 24 total)
- 90 calories
- 2 g protein
- 14 g carbs
- 3 g fat
(Approximate values)
❓ FAQ
Can I make the dough ahead?
Yes! Wrap and refrigerate up to 24 hours. Bring to room temperature before shaping.
Why bake twice?
That second bake removes moisture, creating biscotti’s signature crunch.
Do I need to flip them?
Yes — flipping ensures even browning and longer-lasting crispness.
☕ Brew a Coffee and Crunch Away
Pair these golden biscotti with a shot of espresso or a chilled glass of limoncello, close your eyes, and imagine the Italian coast. A little sunshine, a little sweetness — and a perfect bite every time.
Buon appetito!