Limoncello Spritz-Inspired Biscotti: A New Love Discovered on the Amalfi Coast

Updated: Nov 14, 2023

A healthy Italian almond cookie with a Limoncello twist! (Bonus Limoncello Spritz recipe at the end.)

I’ve always wanted to love Limoncello the way I love lemons. But every time I tried it, I felt like I was drinking an extract more fitting for a lemon pie recipe or poured over vanilla ice cream. I imagine this is due to how it is prepared, soaking lemon peels in alcohol and sugar, releasing the lemon oil.

Until one hot September day on the Amalfi coast when I decided to try a Limoncello Spritz. After eyeing Spritz's being served all around me, I just couldn't resist ordering one of my own. I took one cautious sip and was pleasantly surprised, and just like that, Limoncello had found its way into my heart - mixed with crisp prosecco, over ice, with a generous squeeze of fresh lemon juice!

Ever since that day, I’ve looked for new ways to use that magnificent nectar, and today I present Italian Almond cookies with Cherry Preserves...and Limoncello—Biscotti di Ceglie! Courtesy of Le Bella Sorella. I don’t believe the traditional cookie has Limoncello in it, and it is usually glazed with syrup or cocoa. But these are glazed with Limoncello!

This recipe has seven ingredients and no added fats or flour! Which puts it on the list of guiltless treats. I love it as my afternoon snack with coffee or tea. I tell myself I’m having almonds and fruit—because I am, mostly!

Let’s get started.

Ingredients:

4 ½ cups of blanched almonds

3/4 cup of raw sugar

½ teaspoon of salt

2 large eggs

2 tablespoons of honey

1 large lemon, just the zest

1 cup of cherry preserves (or any of your favorite preserves!)

2 tablespoons of Limoncello, plus more for glazing. (Or in the absence of Limoncello, mix a tablespoon of lemon juice with a tablespoon of honey. You can also glaze with this same mixture.)

The Steps, in pictures:

Lightly toast the almonds, cool, and process together with the raw sugar and salt until about the size of breadcrumbs.

Zest one lemon.

Combine the almond mixture, honey, and lemon zest in a bowl. Add the whisked eggs.

Combine and put in the fridge to rest for at least 30 minutes.

Take a fourth of the dough and mold it into a log, flatten it on wax paper, and make a little groove down the middle. I keep a moist paper towel close by for wiping sticky hands.

With a teaspoon, add the preserves.

Fold the dough in half over the preserves and cut into small cookies. A bench scraper works best for cutting.

Line a cookie sheet with parchment paper and place the cookies about an inch apart.

Glaze with Limoncello. The Limoncello can tend to burn quickly, so try to keep it on the cookies as much as possible without too many drips. Another option is to glaze the cookies after they are baked. If you don’t have Limoncello, a mixture of lemon juice and honey also works great.