Limoncello Almond Biscotti

                                                          

                                                  Limoncello- Almond Biscotti

Bright lemon zest, a splash of limoncello, and plenty of almonds turn 

classic biscotti into sunny coffee-shop bites you can bake at home.
“One smell of these cooling on the rack and I feel like you are back 

in Italy"
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
3 large eggs
1/4 cup limoncello liqueur
Zest of one lemon
1 teaspoon vanilla
1/2 cup sliced almonds

Directions:
Heat the oven  Pre-heat to 350 °F / 175 °C. Line a large baking sheet 

with parchment.

Mix dry ingredients in one bowl whisk flour, sugar, baking powder, 

and salt.

Blend wet ingredients in a second bowl beat the eggs. Stir in 

limoncello, lemon zest, and vanilla.

Combine & foldPour wet mix into dry mix. Stir until a soft dough 

forms. 

Fold in almonds.Shape logs  Dust hands with flour. Split dough in 

half. Form two logs about 12 in ×  2 in (30 cm × 5 cm) on the tray, 

leaving space between. 

Bake 25–30 minutes until the tops feel firm and light gold. 

Cool 10 minutes.  Move logs to a board.   With a serrated knife cut 

½-inch (1 cm) slices on the bias.

Second bake

Lay slices cut-side down on the sheet. Bake 10 minutes, flip, bake 5 

more until crisp and golden.  Cool & enjoy  Let biscotti cool 

completely—they harden as they sit. Store in an airtight jar.