These Limoncello Chocolate Chip Biscotti have a zesty crunch you can’t resist. Biscotti: crunchy, dunkable, and just fancy enough to make you feel like you’ve got your life together. If you’ve never had biscotti, they’re twice-baked Italian cookies that basically give you permission to eat dessert for breakfast. First, you bake the dough in logs. Then, you slice and bake those slices again until they’re crispy perfection. It’s cookie science, and yes, it’s magical.
A quick dip into history: biscotti originated in the Italian city of Prato, probably because someone baked cookies once and thought, “What if…more crunchy?” Fun fact: Roman soldiers ate an early version of biscotti because it stayed fresh for weeks. Basically, biscotti are ancient travel snacks. By the way, when in Prato, you can visit a historical biscotti factory.
Now, let’s talk flavor! Today’s hero is my Limoncello Chocolate Chip Biscotti. This is not your Nonna’s plain almond biscotti (no disrespect, Nonna). I take my basic recipe and jazz it up with homemade limoncello and a splash of lemon extract. I always have a bottle of limoncello chilling in my fridge — you know, for emergencies.
Make your own Limoncello!
But what is limoncello, you ask? It’s a sweet, intensely lemony Italian liqueur that’s sunshine in a bottle. Making limoncello at home is ridiculously easy. Peel some lemons (just the yellow part, no white pith drama), soak the peels in vodka for a week or two, strain, then mix with simple syrup. Boom — you fancy.
For this Limoncello Chocolate Chip Biscotti recipe, I swap in mini chocolate chips because they are a better fit for the size of the cookie. We want hints of chocolate, not a full avalanche. After baking, you can leave the biscotti as-is. However, if you’re feeling extra, a limoncello glaze takes them straight to rock star status. Simply whisk together powdered sugar and a few tablespoons of limoncello. Dip the bottoms of the biscotti, let them dry, and boom: extra lemon zing with every bite.
These biscotti are crispy, zesty, and guaranteed to turn your kitchen into the happiest place on earth. So, what are you waiting for? Preheat that oven and grab your dunking mug!
Lemoncello Chocolate Chip Biscotti
Ingredients
For the Biscotti:
- 2 cups flour
- 2 teaspoons baking powder
- 4 tablespoons butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon lemon extract
- 2 tablespoons lemoncello
- 1 cup chocolate chips
- 2 tablespoons chopped fresh rosemary needles
For the Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons Limoncello
Instructions
Make the Biscotti:
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Preheat oven to 350°F.
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Line a baking sheet with parchment paper.
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Whisk together the flour and baking powder and set aside.
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Beat the butter and sugar until combined.
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Add eggs, lemon extract, and lemoncello.
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Turn the mixer down to low and beat in the dry ingredients.
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Fold in the chocolate chips.
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Divide the dough in half. Shape each portion into long logs about 3 inches wide.
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Make sure there is at least 2 inches between the logs. Pat the top down to make it flat.
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Bake for about 20-25 minutes until the logs turn golden brown.
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Turn the oven temperature down to 250°F.
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Remove the biscotti loaves from the oven. Let them stand for 10 minutes.
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Slice each log into 1-inch pieces and lay them on their sides.
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Return to the oven to bake for 8-10 minutes.
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When the biscotti are completely dry, transfer to a wire rack to let cool completely.
Glaze the Biscotti:
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Whisk together the powdered sugar and Lemoncello
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Dip the bottoms of the biscotti in the glaze and return them to the cooling rack, laying them on their sides.
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When the glaze has hardened, plate and serve.
So, do you like these Limoncello Chocolate Chip Biscotti? Then also check out some of these other delicious recipes:
SMOKED ALMOND CHOCOLATE CHIP BISCOTTI
LEMON ROSEMARY YOGURT CAKE
PINE NUT ROSEMARY CHOCOLATE CHIP BISCOTTI
HAZELNUT GINGER BISCOTTI
