Limoncello Pine Nut Biscotti
Elevate your cookie game with these Limoncello Pine Nut Biscotti, a delightful twist on the classic Italian treat. Infused with the zesty brightness of lemon zest and a splash of limoncello liqueur, these twice-baked cookies are perfectly crisp and bursting with citrusy aroma. The addition of toasted pine nuts adds a buttery crunch, making each bite irresistible. Ideal for dipping into coffee or tea, these biscotti are as versatile as they are delicious. With easy-to-follow steps and simple ingredients, this recipe is perfect for a sophisticated homemade gift or an indulgent snack. Bake up a batch of this lemony delight and savor a taste of Italy right in your own kitchen!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 4 tablespoons Unsalted butter
- 2 pieces Large eggs
- 2 tablespoons Limoncello
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 0.5 cup Pine nuts
- 1 egg Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a small microwave-safe bowl, melt the butter and let it cool slightly.
In a large bowl, beat the eggs until frothy. Stir in the melted butter, limoncello, vanilla extract, and lemon zest.
Gradually add the dry ingredients to the wet ingredients and mix until combined. The dough will be thick and sticky.
Fold in the pine nuts until evenly distributed.
With floured hands, divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them apart.
Brush the tops of the logs with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the logs are golden brown and firm to the touch.
Remove the logs from the oven and let them cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (163°C).
Using a serrated knife, carefully slice the logs diagonally into 3/4-inch-thick slices.
Place the slices cut-side down back onto the baking sheet. Bake for an additional 10-12 minutes, flip the slices, and bake for another 8-10 minutes, or until the biscotti are dry and crisp.
Let the biscotti cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 361.9 g | 132% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 165.6 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 155 mg | 12% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
