Limoncello and Raisin Cookies
- Vegetarian
- Energy Kcal 95
- Carbohydrates g 12
- of which sugars g 5.4
- Protein g 1.7
- Fats g 4.5
- of which saturated fat g 2.39
- Fiber g 0.3
- Cholesterol mg 52
- Sodium mg 6
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 20 min
- Makes: 27 pieces
- Cost: Low
PRESENTATION
Limoncello raisin biscotti—really, it’s like getting a taste of the Amalfi Coast right in your own kitchen. Down in Campania, they use those big, fragrant lemons to whip up limoncello, and you'll find it sneaking into all sorts of goodies. This biscotti? Super special. It’s all about how the bright, zesty lemon liqueur seeps into the cookies and gets along with the sweet pop from the raisins. And, you know, these aren't the rock-hard biscotti. They are a bit softer, giving you a nice tender bite that actually holds up for days—really, really good. Around the Amalfi Coast, people love sharing these over tea. And it's easy to see why. The cookies fill the air with that lemony aroma, and every bite delivers a burst of citrus and juicy dried fruit. Super tasty.
Whipping up a batch of limoncello raisin biscotti? Well, it always feels a bit special. They’re great for pretty much any occasion, whether it’s a laid-back coffee time or a fancy tea party. Seriously good. In Southern Italy, gifting homemade sweets is a thing, and this raisin biscotti recipe is spot on for that. They stay moist longer than you’d expect—making them perfect for travel or to keep in a tin. Everyone talks about that fresh lemon scent they keep, which totally brings back summer vibes from the coast. Compared to other Italian biscotti recipes, these are a bit less crispy but way more aromatic—thanks to the limoncello and those plump raisins. Whether you nibble them with tea, coffee, or just as a sweet snack, these cookies add a cheerful touch to any moment. Really. They’re a great example of how simple flavors from Campania can turn a basic twice-baked cookie into a real delight—bright, sunny, and perfect for sharing good times. Perfect for bringing a slice of Italy to your gatherings!
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- INGREDIENTS
- Ingredients for about 30 cookies
- Eggs 1
- Type 00 flour 2 ½ cups (320 g)
- Sugar ½ cup (100 g)
- Raisins 0.3 cup (50 g)
- Lemons 1
- Limoncello 1 ½ tbsp (20 g)
- Butter 7 tbsp (100 g) - at room temperature
- Baking powder 0.7 tsp (3 g)
- Powdered sugar to taste
How to prepare Limoncello and Raisin Cookies
To prepare the limoncello and raisin cookies, first soak the raisins in water 1 for about 15 minutes to rehydrate them. Then grate the lemon zest 2, squeeze the juice 3, and set both aside.
Sift the flour and baking powder 4 into a bowl. Then add the butter cut into cubes, the sugar 5, and start kneading everything with your hands 6.
When you have obtained a crumbly mixture, add the eggs 7, the limoncello 8, the lemon juice 9.
and the zest 10. Using a spoon, mix all the ingredients well 11 and add the drained raisins 12.
Knead everything with your hands 13 until you get a uniform mixture. Then cover with plastic wrap and let it rest in the refrigerator for 30 minutes. Then take the dough and make small balls 14, you will get about 30. Roll them in powdered sugar 15.
and place them on a baking sheet lined with parchment paper 16, spacing them apart. Bake the cookies in a preheated static oven at 350°F (180°C) for 20 minutes. Once the cookies are ready, take them out of the oven, add more powdered sugar 17, and let them cool completely before enjoying them 18.