Biscotti al Limoncello (Limoncello Cookies)
- ½ c/60 g shredded coconut
- 2 c. / 250 g flour
- ½ tsp baking powder
- ½ tsp. salt
- 6 oz/170 g unsalted butter
- 1 c./250 g. sugar
- 2 T. grated lemon zest (2 lemons)
- 1 egg
- ½ tsp vanilla
- 2 T. limoncello (can substitute fresh lemon juice)
- ¾ c./140 g white chocolate chips
- Preheat the oven to 350°F/175°C.
- Spread coconut on a cookie sheet and bake 8-11 minutes just until very lightly golden.
- In a bowl, stir together flour, baking powder & salt.
- In another bowl, beat butter and sugar with an electric mixer until fluffy, about 3-4 minutes.
- Beat in lemon zest.
- Add egg and vanilla and mix another minute.
- Add Limoncello and mix another minute.
- Add dry ingredients and mix just until combined.
- Add toasted coconut and chocolate and mix until combined.
- Drop by spoonfuls on parchment paper lined cookie sheets and bake for 11-14 minutes until very lightly golden.
- Makes about 30 cookies.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/limoncello-cookies-biscotti-al-limoncello/
3.5.3208