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Lemoncello Chocolate Chip Biscotti

Course Coffee Break, Dessert
Keyword Chocolate chip biscotti, Homemade Biscotti, Italian Cookies, Limoncello biscotti, raisin lemon cookies
Prep Time 20 minutes
Cook Time 35 minutes
Rest Time: 10 minutes
Servings 2 Dozen
Author Lora Wiley-Lennartz

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:

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Whisk together the flour and baking powder and set aside.
  4. Beat the butter and sugar until combined.
  5. Add eggs, lemon extract, and lemoncello.
  6. Turn the mixer down to low and beat in the dry ingredients.
  7. Fold in the chocolate chips.
  8. Divide the dough in half. Shape each portion into long logs about 3 inches wide.
  9. Make sure there is at least 2 inches between the logs. Pat the top down to make it flat.
  10. Bake for about 20-25 minutes until the logs turn golden brown.
  11. Turn the oven temperature down to 250°F.
  12. Remove the biscotti loaves from the oven. Let them stand for 10 minutes.
  13. Slice each log into 1-inch pieces and lay them on their sides.
  14. Return to the oven to bake for 8-10 minutes.
  15. When the biscotti are completely dry, transfer to a wire rack to let cool completely.

Glaze the Biscotti:

  1. Whisk together the powdered sugar and Lemoncello
  2. Dip the bottoms of the biscotti in the glaze and return them to the cooling rack, laying them on their sides.
  3. When the glaze has hardened, plate and serve.