Limoncello And Ice Cream With Biscotti Recipes

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LIMONCELLO AND ICE CREAM WITH BISCOTTI



Limoncello and Ice Cream with Biscotti image

Provided by Ina Garten

Categories     dessert

Time 5m

Yield 1 serving

Number Of Ingredients 3

Vanilla ice cream
Limoncello liquor, stored in the freezer
Store-bought 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 AND ALMOND BISCOTTI



Limoncello and Almond Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 28 cookies

Number Of Ingredients 8

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.

LIMONCELLO PINE NUT BISCOTTI



Limoncello Pine Nut Biscotti image

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

1 cup all-purpose flour or 1 cup whole wheat flour
1/2 cup granulated sugar, plus extra
granulated sugar, to sprinkle on top
1 pinch salt
1/2 teaspoon baking powder
3 tablespoons cold unsalted butter, cut into tiny pieces
1 large egg
1 teaspoon pure vanilla extract
2 large lemons, zest of
2 tablespoons limoncello
3/4 cup toasted pine nuts

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

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