If you love the flavor of lemon in an Italian cookie, here’s a Limoncello Sponge Biscotti recipe that you will want to try. Being Italian, my mom always made sponge biscotti around the holidays. However, she made her biscotti with Anisette liquor, which is more traditional.
I like anise as well but wanted to make the same sponge-textured cookie with lemon. These biscotti have a nice lemony flavor, with the Lemoncello in the icing. They also have white chocolate bits in them.
How to Make Limoncello Sponge Biscotti
Limoncello sponge biscotti are easy to make because you don’t have to roll out individual cookies. Just bake the cookie logs and slice them when they’re ready. Hard, crunchy biscotti is made by slicing and returning them to the oven, but for this recipe, there’s no need to do that.
For the white chocolate in these biscotti, I used Wilton White Candy Melts and crushed them up in a sandwich bag with a meat pounder. This may seem like extra work over using chips, but I wanted to share that they work well in this recipe. And if you prefer using white chocolate chips you just use them right out of the bag.
For the biscotti cookie dough, blend together the butter and sugar. Then mix in the eggs one at a time. Next, add the lemon extract and lemon juice.
In a separate bowl, combine the flour and baking powder, then slowly mix it into the wet ingredients to form a dough.
Once the dough is formed, remove it from the bowl and place it onto a floured flat surface. Knead the dough and shape it into two logs. Then place it on a baking sheet lined with parchment paper and put them in the oven to bake.
While the biscotti logs bake, mix up the Limoncello glaze in a separate bowl and set it aside in the refrigerator. Once the logs are done, remove them from the oven and cool the logs for about 20 minutes.
Next, take the glaze out of the refrigerator, whisk it until smooth, and pour it over the cooled biscotti logs. If the glaze needs to be smoothed out, use a spreader knife. If you want to add sprinkles, you can do so now.
Chill the glazed logs in the refrigerator, then slice them into one-inch logs before serving.
Limoncello Sponge Biscotti with White Chocolate Bits
These Limoncello sponge biscotti are easy to make soft, lemon-flavored cookies with while chocolate bits, topped with a Limoncello glaze.
- Prep Time: 35 minutes
- Cook Time: 25 Minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- 1 stick softened butter (8 Tbs)
- 1 cup granulated sugar
- 3 eggs
- 2 Tbs lemon extract
- 2 Tbs lemon juice
- 2–1/2 cups flour
- 2 Tbs additional flour to knead the dough
- 3 teaspoons baking powder
- 1–1/2 cup of White Chocolate Chips or Wilton White Melts, (crushed up)
Limoncello Glaze Ingredients
- 2 cups confectioner’s sugar
- 1 Tbs butter
- 3 Tbs of half-n-half
- 3 Tbs Limoncello liquor
- White sprinkles for decorating (optional)
- Preheat oven to 350 degrees.
- Cream the butter and sugar together.
- Add in the eggs one at a time until well blended.
- Blend in the lemon extract and lemon juice.
- In a separate bowl, combine the flour & baking powder. Then slowly blend the dry mixture into the wet ingredients to form a dough.
- Place the dough onto a floured flat surface and gently knead for about a minute and divide into two logs.
- Place the logs onto a baking sheet lined with parchment paper and bake for about 20-25 minutes. Start checking it at 20 minutes as different ovens will vary.
- Prepare the Limoncello glaze and put it into the refrigerator to chill.
- When the biscotti is done, remove it from the oven and let the logs cool for 20 minutes.
- Remove glaze from the refrigerator and whisk it up until smooth.
- Glaze each log. If you’re using sprinkles, you can add them now over the glaze.
- Next, cool the biscotti logs in the refrigerator for 20 minutes.
- Remove biscotti logs from the refrigerator. Then slice into 1″ thick slices.
- Place on a tray and serve.
The one-inch logs can be cut in half if you want smaller biscotti to fit into trays.
Keywords: Limoncello Sponge Biscotti