LIMONCELLO AND ALMOND BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 28 cookies
Number Of Ingredients 8
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.
LIMONCELLO
Provided by Valerie Bertinelli
Categories beverage
Time P8DT4h40m
Yield 2 quarts plus 1 cup (36 2-ounce servings)
Number Of Ingredients 3
Steps:
- Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
- Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
- Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.
LIMONCELLO AND ICE CREAM WITH BISCOTTI
Steps:
- Place 2 scoops of the ice cream in an individual serving dish and place it in the freezer until ready to serve.
- Drizzle some Limoncello over the ice cream and serve with a piece of Biscotti in the dish.
LIMONCELLO PINE NUT BISCOTTI
This is a fabulous biscotti recipe using Limoncello (store-bought or Recipe #167289). The pine nuts are a perfect balance with the Limoncello. It pairs nicely with cold Limoncello and is also wonderful with a cup of coffee. Whole wheat flour gives the biscotti a heartier flavor. Great for a gift basket!
Provided by NcMysteryShopper
Categories Breakfast
Time 40m
Yield 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and butter a cookie sheet.
- Combine flour, sugar, salt and baking powder in food processor and pulse briefly to blend.
- Add chopped butter and pulse until the butter is broken down into very tiny bits.
- In a small mixing bowl, whisk together egg, vanilla, zest and limoncello. Stir in pine nuts and add to food processor and pulse, just to blend. The mixture should be moist but crumbly.
- Turn out onto a flat surface and press together. Press the dough away from you using the palm of you hand once or twice so everything is well moistened.
- Form dough into a ball. Cut in half and roll each section into a long 1" thick rope. If the dough seems too sticky, dust your hands with flour while rolling it.
- Place the two ropes on the baking sheet a few inches apart and flatten the tops slightly.
- Sprinkle lightly with sugar and bake until lightly golden, about 30 minutes.
- Remove from the oven and let stand for 5 minutes. If the logs are too hot when you try to slice them, they can break.
- Cutting the biscotti:.
- When the two ropes are cool enough to remove from the sheet pan without breaking, place them on a flat surface and cut into approximately ½-inch slices, cutting on an angle using a quick, clean stroke with a sharp chef's knife. A sawing motion may cause the biscotti to break. Don't worry if they feel a bit crumbly. If you handle them gently, they will be fine.
- Place the cut biscotti, cut side up, back on the sheet pan, and bake for about 10 minutes longer, or until they are lightly browned.
- Cool on wire rack and store in a covered container. They will keep about one week.
Nutrition Facts : Calories 159.6, Fat 9.2, SaturatedFat 2.4, Cholesterol 25.3, Sodium 34.7, Carbohydrate 17.5, Fiber 0.6, Sugar 8.7, Protein 2.8
LIMONCELLO COOKIES
These are traditional Limoncello cookies, popular at weddings. Cook time does not include chilling time. A recipe for Limoncello: Recipe #167289
Provided by Elmotoo
Categories Dessert
Time 55m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- For the cookies:
- Cream butter and confectioner's sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms.
- Roll into log, about 1 1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight.
- When ready to bake, preheat oven to 350 degrees.
- Line cookie sheet with greased parchment paper. Take golf-ball-size piece of dough and roll between palms to form a lemon shape. Flatten until dough is 1/4 inch to 1/2 inch thick.
- Bake for 20 to 25 minutes, or until cookies just begin to brown on bottom. The dough will not expand on cookie sheet.
- Remove from oven and cool completely.
- For the glaze: Mix sugar and limoncello together in small bowl.
- When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.
Nutrition Facts : Calories 121.3, Fat 7, SaturatedFat 4.4, Cholesterol 18.3, Sodium 30.4, Carbohydrate 13.9, Fiber 0.3, Sugar 6.5, Protein 1.1
LEMON-NUT BISCOTTI
Bake a batch of these delicious dunkers studded with that delectable nut. Present them as a gift in a colorful mug with a bag of gourmet coffee beans. From BH&G
Provided by Bev I Am
Categories Dessert
Time 1h11m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
- Beat in eggs, lemon peel, and vanilla until combined.
- Beat in as much of the flour as you can with the mixer.
- Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
- On alightly floured surface, divide dough into 3 portions.
- Shape each portion into an 8-inch-long loaf.
- Place loaves at least 3 inches apart on prepared cookie sheets.
- Flatten loaves to about 2-1/2 inches wide.
- Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
- (Loaves will spread slightly.).
- Let stand on cookie sheets on wire racks for 30 minutes.
- Reduce oven temperature to 325 degree F.
- Transfer loaves to a cutting board.
- Cut each loaf diagonally into 1/2-inch-thick slices.
- Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
- Bake in a 325 degree F oven for 8 minutes.
- Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
- Transfer to wire reacks; cool.
- For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
- Drizzle over biscotti.
- Let stand until frosting is set.
- Makes about 36 cookies.
- Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
- Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
- Seal, label, and freeze up to 3 months.
- To serve, thaw biscotti at room temperature 15 minutes.
- Drizzle with icing.
LIMONCELLO
Limoncello is one of those wonderful things that is significantly better when it is home made than store bought. This traditional Italian liquor is delicious when poured over ice cubes and sipped at the end of a long hot day, or sipped straight in the dead of winter, savoring the warm sun flavor. The trick to making good limoncello is patience. The longer you can stand to wait with the lemons infusing in the liquor, the better it will taste. Many Californians prefer to make their limoncello with Meyer lemons, because of their fragrance and sweet flavor, although traditionally it is made with Lisbon lemons in Europe.
Provided by Neighborhood Fruit
Categories Beverages
Time P2m29DT1h
Yield 2 Liters, 50 serving(s)
Number Of Ingredients 4
Steps:
- Using a sharp paring knife, cut the peel away from the white, bitter pith.
- Put the peels in a large glass jar and add the vodka.
- Put the large jar of liquor away in a place where the sun won't reach it, and then wait. The longer you wait, the more flavor the lemon peels will impart. If you're really impatient, you can try it after a month, but it's best to wait at least 3 months.
- Make the simple syrup. Mix equal parts water and turbinado sugar in a saucepan and heat until the sugar melts and becomes liquid (use more sugar if you want it really sweet). Add it to the jar of booze and lemons and wait a week or two.
- Using a sieve, filter out the lemon bits (squeezing them to get all the flavor out of them), and decant the limoncello into bottles. Most people say "wait another week", but go ahead and taste it now, it's good, eh?.
- After a week, put the bottles in the freezer for serving.
BASIL PINE NUT BISCOTTI
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
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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