As promised, here it is the follow up on my previous post on Limoncello.
Last Saturday, during the bottling step of the Limoncello making, I kept thinking that I could surely find a good use for this flavorful liqueur infused lemon’s zest. So, rather than discarding it, I decided to save it in a Tupperware. Once my client was gone, I proceeded in decking up my bottles and then it finally hit me . . . ” I was going to make Limoncello Biscotti (cookies)!”
I used an old cookie’s recipe to which I added my wonderful zest and of course some Limoncello. Two hours later My Limoncello biscotti were already cooling on the wire racks! My son would not wait for them to completely cool and kept stealing them every time I would turn my eyes away. My husband after tasting few of them said they were buonissimi (very very good), my neighbor and friend Lori, who later in the day was pet sitting my two dogs, said they were delicious. However, she was cornered by Luna and Vera (my 10 years old Golden Retriever and my 15 months old Golden Doodle) that didn’t agree with her eating our cookies!
What did I think about the cookies? I thought they were good, yet, I wanted the flavor to be a little more pronounced so I quickly jot down a note on my recipe jurnal to add more zest and Limoncello next time. Ok . . . they were not perfect this first time around, still, they were a perfect companion to my afternoon tea.
Twenty four hours later my biscotti are gone . . . good thing I had frozen some of my precious zest!
I thought of other ways to use the Limoncello infused lemon’s zest and, although I have not experimented yet, I bet that a Limoncello Pound Cake with bits of zest would be just wonderful! So would be a Limoncello Sorbet or a Limoncello Custard to serve warm with sugar cookies . . . che delizia! (how deliciuos!)
Can you think of other ways to use the zest? Let me know.
Without further ado I give you My recipe.
My Limoncello Biscotti
3 cups all-purpose flour
1 – 1/4 cup granulated sugar
7 oz cold unsalted butter (My preference is European butter)
1 large whole egg
2 egg yolks
1/4 teaspoon of salt
1/4 teaspoon baking powder
3/4 cup of Limoncello infused lemon’s zest
1/4 cup of Limoncello
Before you start, in a bowl sift together the flour, the salt and the baking powder. Also, cut the butter into 1/2 inch cubes and keep it chill.
In a bowl of a food processor combine the sugar and the lemon zest, pulse until the zest is reduced into tiny bits.
Add the butter, the whole egg and the yolks and process until all the ingredients are combined.
Slowly add the Limoncello then the sifted flour.
Mix on low speed until the dough starts coming together.
Damp the dough on a surface dusted with flour and shape into two balls.
Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
Preheat the oven to 350 degree F.
You now have two options to shape your cookies. Work with one ball of dough at the time, keeping the other refrigerated.
Pinch off the dough to form 1 inch balls. Slightly flatten the balls between your hands and placed them on a baking sheet lined with parchment paper or silicone baking mat. Use your floured index finger to create a slight depression in the center of each cookie.
Bake the cookies for 15-20 minutes or until the edges begin to brown. Remove from oven and let sit on baking sheet for 2 minutes then, transfer on wire rack to cool completely. Now that I think about it, once the cookies are cool, you could fill the little depression with a small dollop of Nutella!
On a surface well dusted with flour roll out the dough to a 1/4 inch thick (make sure your rolling pin is also dusted with flour). Move the dough around and check underneath frequently to make sure it is not sticking. Also, work fast so the dough doesn’t get warm. Cut into desired shape, place on baking sheet lined with parchment, or silicone baking mat.
Refrigerate the cookies for 10 minutes before baking.
Remove from refrigerator and bake for 9 to 10 minutes or until they are just beginning to turn brown around the edges (I accidentally cooked mine few extra minutes. Make sure you use a timer!). Remove from oven and let sit on baking sheet for 2 minutes and then transfer on wire rack until completely cool.
Enjoy your biscotti with tea, or coffee.