Biscotti and limoncello have always been favorites of mine. Biscotti because I can justify eating more than one since they contain almost no butter or eggs and limoncello because, well, it’s pretty much alcoholic lemonade (and who doesn’t like that?!).
And of course, there is nothing better than combining two of your favorite foods (alcohol is totally a food!) into one little cookie. A cookie that also doubles as another way to get your alcoholic beverage on. Cheers to the weekend!
Limoncello Biscotti with a White Chocolate & Limoncello Drizzle
Makes 16 cookies
1 1/4 c. all-purpose flour
1/2 c. granulated sugar
1/4 tsp. salt
1/2 tsp baking powder
3 Tbsp unsalted butter, melted
1 tsp pure vanilla extract
2 tbsp. lemon juice
1/4 c. limoncello
1/3 c. white chocolate chips
3-4 tbsp. limoncello
In the bowl of a stand mixer (or with a hand mixer), cream together the egg and sugar at medium speed. Add in the melted butter, beat for a minute, then add in the limoncello, lemon juice, and vanilla. Beat until well combined.
Once everything is all combined, turn the dough on to a cool, flat surface and press it together.
Form the dough into a long rectangle, about 12-14 inches long and about 1/2 inch thick (I do this directly on the parchment paper/silpat mat on the cookie tray). If the dough gets to sticky to work with, dust on a little flour. Once you are all done rolling out the dough, lightly wet your hands and run it over the dough to help smooth it out.
Bake for about 30 minutes, or until the edges turn brown.
Remove from the oven and let sit for about 10 minutes to cool slightly. Using a serated knife cut (don’t saw) 1/2 inch pieces.
Lay out the cookie slices, cut side up, back on the baking sheet.
Bake for another 20-25 minutes, or until browned all over. Remove from the oven and allow to completely cool.
To make the drizzle, melt together the chocolate and limoncello in a double-boiler or in a small pan over very low heat. For a thinner drizzle, add more limoncello, and if you would like a thicker drizzle, add more chocolate.
After drizzling the biscotti, set them aside to let the chocolate cool.
Keep stored in an airtight container.