Limoncello Sponge Biscotti with White Chocolate Bits
These Limoncello 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
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Biscotti Ingredients
- 1 stick softened butter (8 Tbs)
- 1 cup granulated sugar
- 3 eggs
- 2 Tbs Limoncello or 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)
Instructions
- 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.
Notes
The one-inch logs can be cut in half if you want smaller biscotti to fit into trays.