Best Limoncello Pine Nut Biscotti Recipes

LIMONCELLO AND ALMOND BISCOTTI

Limoncello and Almond Biscotti image

Provided by Giada De Laurentiis

Categories dessert

Time 40m

Yield 28 cookies

Number Of Ingredients 8

Ingredients

2 large egg whites, at room temperature
1/8 teaspoon kosher salt
1/2 cup granulated sugar
4 cups almond flour
1 cup slivered almonds
1/3 cup limoncello liqueur
1 tablespoon lemon zest (from 3 lemons)
1/3 cup confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.

BASIL PINE NUT BISCOTTI

Basil Pine Nut Biscotti image

Make and share this Basil Pine Nut Biscotti recipe from Food.com.

Provided by Outta Here

Categories Dessert

Time 1h40m

Yield 3 dozen, 8 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup pine nuts
6 tablespoons butter, softened
1/2 cup parmesan cheese, grated
2 teaspoons dried basil
1 teaspoon lemon zest, grated
2 large eggs
1/4 cup milk
2 cups all-purpose flour
2 teaspoons baking powder

Steps:

Preheat oven to 350°F.
Toast pine nuts in pie pan, in oven for 8-10 minutes.
Beat together butter, Parmesan, basil, lemon zest, eggs and milk.
Mix in flour and baking powder. Add pine nuts.
Line a baking sheet with waxed or parchment paper.
Shape dough in a 15 inch long, 1/2 inch thick rectangle. Place on baking sheet and bake 15 minutes.
Turn oven down to 325°F.
Remove dough from sheet and cut into 1/2 inch wide slices. Place slices cut side down on lined baking sheet and bake 40-50 minutes.
Cool and store in airtight container.

Nutrition Facts : Calories 326.6, Fat 20.9, SaturatedFat 7.8, Cholesterol 82.3, Sodium 269.9, Carbohydrate 26.6, Fiber 1.4, Sugar 0.7, Protein 9.3

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