Limoncello Sponge Biscotti with White Chocolate Bits

Limoncello Sponge Biscotti

These Limoncello sponge biscotti are easy to make soft, lemon-flavored cookies with while chocolate bits, topped with a Limoncello glaze.



Biscotti Ingredients

  • 1 stick softened butter (8 Tbs)
  • 1 cup granulated sugar
  • 3 eggs
  • 2 Tbs lemon extract
  • 2 Tbs lemon juice
  • 21/2 cups flour
  • 2 Tbs additional flour to knead the dough
  • 3 teaspoons baking powder
  • 11/2 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)


  1. Preheat oven to 350 degrees.
  2. Cream the butter and sugar together.
  3. Add in the eggs one at a time until well blended.
  4. Blend in the lemon extract and lemon juice.
  5. In a separate bowl, combine the flour & baking powder. Then slowly blend the dry mixture into the wet ingredients to form a dough.
  6. Place the dough onto a floured flat surface and gently knead for about a minute and divide into two logs.
  7. 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.
  8. Prepare the Limoncello glaze and put it into the refrigerator to chill.
  9. When the biscotti is done, remove it from the oven and let the logs cool for 20 minutes.
  10. Remove glaze from the refrigerator and whisk it up until smooth.
  11. Glaze each log. If you’re using sprinkles, you can add them now over the glaze.
  12. Next, cool the biscotti logs in the refrigerator for 20 minutes.
  13. Remove biscotti logs from the refrigerator. Then slice into 1″ thick slices.
  14. 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