You know those moments when the kitchen smells so good you just want to stop everything and breathe it all in? That’s exactly what happens when I make these Limoncello & Almond Biscotti. The bright zing of lemon meets the warm, comforting crunch of toasted almonds, and it instantly reminds me of those sunny afternoons sipping on something sweet with friends. These biscotti aren’t just a cookie—they’re a little celebration in every bite, perfect for dunking in coffee or tea. And guess what? They’re surprisingly simple to whip up, even if you’ve never made biscotti before. I can’t wait for you to share this chewy, citrus-kissed crunch with your own crowd!
Quick Facts
Yield: Serves 12–16 biscotti
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For the Main Dish:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
3 large eggs
1/4 cup limoncello (or substitute with lemon juice + a splash of vodka)
1 tbsp lemon zest (from 1 large lemon)
1 tsp vanilla extract
1 cup whole almonds, toasted and coarsely chopped
How I Make It
Step 1:
First things first, preheat your oven to 350°F. In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until the mixture is thick and pale—this means it’s ready to give our biscotti a light texture.
Step 2:
Now, pour in the limoncello, lemon zest, and vanilla extract into the egg mixture, stirring until everything is just combined (there’s nothing like that bright citrus aroma waking up your senses!). Gradually fold the dry ingredients into the wet, then gently mix in the toasted almonds. If your dough feels a bit sticky, a light dusting of flour on your hands will keep things manageable.
Step 3:
Shape the dough into a log about 12 inches long and 3 inches wide directly on a parchment-lined baking sheet. Bake for 25 minutes until the log is firm and lightly golden on top.
Step 4:
Remove from the oven and let it cool for about 10 minutes. Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick slices. Don’t worry about perfect edges; rustic looks are charming!
Step 5:
Lay the slices cut side down on the baking sheet and pop them back into the oven for another 15–20 minutes, flipping once halfway through, until they’re crisp and golden all around. Keep an eye on them to prevent over-browning.
Step 6:
Let the biscotti cool completely on a wire rack. Once cool, they’re ready to enjoy—perfect for dunking or nibbling whenever a citrus-crunch craving hits!
Variations & Tips
Swap almonds for pistachios or hazelnuts for a different nutty twist.
Add dried cranberries or candied lemon peel to the dough for bursts of flavor.
For extra lemon zing, drizzle with a simple lemon glaze made from powdered sugar and limoncello.
If you don’t have limoncello, combine lemon juice with a teaspoon of vodka or lemon extract.
Store biscotti in an airtight container to keep them crunchy for up to two weeks.
Use a serrated bread knife for cleaner, less crumbly cuts.
How I Like to Serve It
These biscotti shine alongside a steaming cup of espresso or latte, especially in the morning or for an afternoon pick-me-up. They’re a gorgeous treat to bring to a brunch or tea party, and the citrus element brightens up the winter gloom like sunshine on your plate. Plus, they make adorable little gifts when wrapped in cellophane with a ribbon!
Notes
Keep leftovers in an airtight container at room temperature for up to two weeks—biscotti actually get better as they dry out a little more.
You can freeze the baked biscotti for up to a month; just thaw at room temperature before serving.
Closing: This limoncello and almond biscotti recipe always brings a spark of sunshine and a satisfying crunch to my kitchen, and I know it will do the same for yours!
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
