Biscotti al Limoncello (Limoncello Cookies)
 
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350°F/175°C.
  2. Spread coconut on a cookie sheet and bake 8-11 minutes just until very lightly golden.
  3. In a bowl, stir together flour, baking powder & salt.
  4. In another bowl, beat butter and sugar with an electric mixer until fluffy, about 3-4 minutes.
  5. Beat in lemon zest.
  6. Add egg and vanilla and mix another minute.
  7. Add Limoncello and mix another minute.
  8. Add dry ingredients and mix just until combined.
  9. Add toasted coconut and chocolate and mix until combined.
  10. Drop by spoonfuls on parchment paper lined cookie sheets and bake for 11-14 minutes until very lightly golden.
  11. Makes about 30 cookies.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/limoncello-cookies-biscotti-al-limoncello/