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| The logs before cutting. |
This is my summery Limoncello flavored version of the Tuscan Biscotti, Cantucci. I replaced the orange zest with lemon and lime and the amaretto with limoncello. Making this new recipe a nice summery flavored biscotti perfect for dunking in your morning cafe!
Ingredients
2 cups all purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
zest of 1 lemon and 1 lime
1 tablespoon honey
1-3 tablespoons limoncello or amaretto
1/2 cup almond slivers
Directions
Preheat oven to 350
Mix dry ingredients with a whisk or in mixer.
Add in all other ingredients except for almond slivers. Start with 2 tablespoons of limoncello, mix and see if you need more. You want a crumbly, no too wet mix. It will make a hearty cookie so don't make it too wet. It will be just coming together if you squeeze some between your fingers but still slightly crumbly.
Form into one ball and then divide in to two loaves.
Form in to two long loaves and place on parchment lined cookie sheet.
Bake for 25-30 minutes or until golden brown.
Cool 10 minutes.
Slice diagonally in to 1/2 inch slices.
Place back on pan and bake for 10-15 more minutes.
Cool completely on rack and store in sealed container for several weeks.
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