For all of you who have followed my traveling escapades, you’ll know that I have taken cooking classes in Italy on two separate occasions. Marietta, the chef at Villa Delia, makes wonderful biscotti with marsala wine. I decided to tweak her recipe(since I was out of Marsala) and prepare it with limoncello and the results were terrific. l have converted all the metric measures to ounces and cups for my State side followers.
For this recipe you will need three baking sheets (or more oven time), parchment paper, a sharp knife to cut through the whole almonds, a zester, a big enough surface to mix the dough -allow 24" square,and a willingness to get your hands sticky!
7 ½ Cups + 1 Tbsp all purpose flour
2 ½ Cups sugar
½ lb. (2 sticks) + 1 Tbsp butter
1 tsp. vanilla extract
5 Ex large eggs
2 Tsp. baking soda
zest of one good-sized lemon
⅓ Cup limoncello
pinch of salt
2 Cups whole skin on almonds
- Dump the flour on a flat surface and make a well(a big hole in the center).
- Add butter, sugar, and extract to the well and mix the sugar mixture together with your hands until it starts to blend.
- Combine the eggs, baking soda, zest of the lemon, limoncello, salt, and almonds and start slowly to incorporate the flour into the mixture.(See photo above). It starts out as a very messy project but soon you’ll feel the shape of the dough emerge.The warmth of you hand will form the dough .
- Once you have a nice ball. Let rest for 30 minutes.
- Wrap in plastic and refrigerate for 1 hour.
- Cut into 9 equal pieces.(I use a scale to measure but without a scale you can do it by eye.)
- Preheat oven to 350°F. Line 3 baking trays with parchment
- Roll each section into a log 15-18" long. Place 3 logs on each tray. Repeat with remaining sections.
- Bake for 15 minutes until golden . Let sit for 5 minutes and cut each log into 1/2 pieces on the diagonal- the bigger the angle the larger the finished biscotti.You need to “cut with conviction to get through the almonds- a sharp knife also helps.
- LOWER oven temperature to 200°F.Bake for 35-45 minutes until firm.