LIMONCELLO AND ALMOND BISCOTTI RECIPE - FOOD NETWORK
Provided by Giada De Laurentiis
Categories dessert
Total Time 40 minutes
Cook Time 15 minutes
Yield 28 cookies
Number Of Ingredients 8
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.
HOW TO MAKE LIMONCELLO {RECIPE ... - ITALIAN RECIPE BOOK
The best Italian Limoncello recipe and everything you need to know about the limoncello making process, ingredients and tools you need. This recipe makes about 4 bottles (17 oz)
Provided by Italian Recipe Book
Categories Drinks
Prep Time 20 minutes
Number Of Ingredients 6
Steps:
- Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.
- Place all the lemon peels in the jar with alcohol.
- Leave to macerate for at least 7 days, best 3 weeks or more.Make sure to keep the bottle out of direct sunlight.
- Prepare sugar syrup. Mix water and sugar in the pot saucepan. On a medium heat continue to stir in the sugar until it’s completely dissolved. Let the syrup to simmer until boiling. Remove from the heat and allow to cool completely.
- In a large saucepan/mixing bow/ or a container add lemon infused alcohol. Continuously stirring start adding the sugar syrup. Once you’ve added 5 cups taste. Limoncello will be pretty strong. Add more sugar syrup and taste again.
- Add more sugar syrup for a milder taste, reduce it for a stronger limoncello.I don’t recommend diluting the alcohol base too much.
- Once you’ve reached the perfect flavor, bottle your limoncello in glass bottle using a funnel.
- Chill in the freezer for at least a few hours before serving.
Nutrition Facts : ServingSize 44 ml
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