Twice-baked to golden perfection, these Twice-Baked Limoncello Almond Biscotti are a crisp, flavorful take on the classic Italian treat. Infused with fresh lemon zest and a splash of Limoncello liqueur, they strike a bright citrusy note balanced by the nutty depth of toasted almonds. Perfect for dipping into coffee or enjoying as a light dessert, these biscotti are both refined and easy to make at home.
Why You’ll Love This Recipe
I love how this recipe blends bold, zesty lemon flavor with the subtle warmth of Limoncello and crunchy toasted almonds. The double-baking process gives each piece the perfect crisp texture, making them ideal for coffee breaks or afternoon tea. These biscotti also store beautifully, so I can enjoy them throughout the week or package them as thoughtful homemade gifts. Whether I’m treating myself or sharing with others, this recipe always delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons lemon zest (from 2 lemons)
2 large eggs
1 tablespoon Limoncello liqueur
1 teaspoon vanilla extract
3/4 cup whole almonds, toasted and roughly chopped
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In a larger bowl, I rub the sugar and lemon zest together until it’s fragrant and well combined.
I beat in the eggs, Limoncello, and vanilla extract until smooth.
Gradually, I stir in the flour mixture until a sticky dough forms.
Then I fold in the chopped toasted almonds.
I divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide, placing them on the baking sheet.
I bake for 25–28 minutes, until the logs are lightly golden and set, then let them cool on the pan for 10 minutes.
Then I reduce the oven to 300°F (150°C). Using a serrated knife, I slice the logs diagonally into 1/2-inch thick biscotti.
I place the slices cut-side down and bake for 10 minutes, then flip and bake another 10 minutes until crisp and golden.
I let them cool completely on a wire rack before serving or storing.
Servings and timing
Servings: 20 biscotti
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories per serving: 110 kcal
Variations
Chocolate Drizzle: I sometimes drizzle melted white or dark chocolate over the cooled biscotti for an extra layer of sweetness.
Nut Substitutes: If I’m out of almonds, I use pistachios or hazelnuts for a fun twist.
Liqueur-Free Version: When I prefer a non-alcoholic batch, I replace Limoncello with an extra teaspoon of lemon juice or lemon extract.
Extra Crunch: I bake each side of the sliced biscotti for an additional 2–3 minutes for an even crunchier texture.
Citrus Mix: I mix lemon zest with a bit of orange zest to add depth to the citrus flavor.
Storage/Reheating
Once cooled, I store the biscotti in an airtight container at room temperature for up to two weeks. For longer storage, I freeze them in a zip-top bag for up to three months. When I want to enjoy one, I just let it come to room temperature—or pop it in a low oven (300°F/150°C) for 5–7 minutes to refresh the crunch.
Related Recipes:
- Christmas Funfetti Biscotti
- Maple Walnut Twice-Baked Sweet Potatoes
- Baked Oats with Blueberries and Almonds
FAQs
How do I prevent biscotti from crumbling when slicing?
I make sure the logs cool for about 10 minutes after the first bake, and I use a serrated knife with a gentle sawing motion. That keeps the slices clean and intact.
Can I make these biscotti without Limoncello?
Yes, I’ve made them using lemon juice or lemon extract instead. The flavor is still bright and delicious, just a little less complex.
What’s the best way to toast almonds?
I toast almonds in a dry skillet over medium heat for 5–7 minutes, stirring often, until fragrant and slightly browned. Alternatively, I roast them in the oven at 350°F for 8–10 minutes.
Can I add glaze to these biscotti?
Absolutely. I sometimes whisk powdered sugar with a bit of lemon juice to create a quick glaze and drizzle it over once the biscotti have cooled.
Why are biscotti baked twice?
The first bake sets the dough and gives structure. The second bake removes moisture, making them crisp and shelf-stable. That’s what gives biscotti their signature crunch.
Conclusion
These Twice-Baked Limoncello Almond Biscotti are everything I love in a homemade treat—bright, crisp, and full of flavor. Whether I’m savoring one with a cup of espresso or gifting a batch to friends, they never fail to impress. The recipe is easy to follow and endlessly customizable, making it a perfect go-to whenever I want something special but not overly fussy.
📖 Recipe:
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Twice-Baked Limoncello Almond Biscotti
- Total Time: 1 hour
- Yield: 20 biscotti
- Diet: Vegetarian
Description
Twice-baked to golden perfection, these Limoncello Almond Biscotti are a crisp and flavorful Italian-inspired treat. Infused with lemon zest, Limoncello liqueur, and toasted almonds, they pair perfectly with coffee or tea and make excellent homemade gifts.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons lemon zest (from 2 lemons)
2 large eggs
1 tablespoon Limoncello liqueur
1 teaspoon vanilla extract
3/4 cup whole almonds, toasted and roughly chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a larger bowl, rub the sugar and lemon zest together until fragrant and well combined.
- Beat in the eggs, Limoncello, and vanilla extract until smooth.
- Gradually stir in the flour mixture until a sticky dough forms.
- Fold in the chopped toasted almonds.
- Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place on the prepared baking sheet.
- Bake for 25–28 minutes, until the logs are lightly golden and set. Let cool on the pan for 10 minutes.
- Reduce the oven temperature to 300°F (150°C). Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Place slices cut-side down on the baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes until crisp and golden.
- Let the biscotti cool completely on a wire rack before serving or storing.
Notes
For an extra layer of sweetness, drizzle melted white or dark chocolate over the cooled biscotti.
Substitute pistachios or hazelnuts for almonds for a flavor variation.
For a non-alcoholic version, replace Limoncello with lemon juice or lemon extract.
For extra crunch, bake each side for an additional 2–3 minutes.
Mix lemon zest with orange zest to deepen the citrus flavor.
Store in an airtight container for up to 2 weeks, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
