Cookies are a favorite at the ranch. We serve them at some of the tours that are conducted for visitors and, of course, for dessert. These have a sprightly flavor thanks to fresh lemon zest, lemon oil, and a good splash of lemon-flavored vodka, which you can easily make at home or buy. Once the vodka has steeped, I like to store it in the freezer: the flavor stays fresh, and the vodka is always ready for making a great-tasting martini. Pure lemon oil is just that, oil extracted from lemon zest, rather than lemon extract, which is lemon oil mixed with alcohol. It is perishable, however, so always store it in the refrigerator.–Gerald Gass
- Quick Glance
- 30 M
- 2 H
- Makes about 36 cookies
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Recipe Testers Reviews
I love biscotti. I was a little unsure how these would turn out with the lemon flavor but they were so good! Just the perfect amount of lemon. It was there but not overbearing. Just right!
I used limoncello. I had to bake them a little longer on the second side. Otherwise these are perfect little nuggets of deliciousness. Also, they go perfectly with a cup of Earl Grey.
Biscotti are usually quite dry, and they are great to accompany with drinks, where they are dipped. The Italians eat them with a Tuscan wine, the Vin Santo. But they are perfect to accompany with tea or coffee. The use of cornmeal in this recipe makes these biscuits a little softer and the lemon zest, as well as the oil and Limoncello, give these small biscuits a very pleasant flavor.