Limoncello Dark Chocolate Biscotti with Apricot and Pistachio
Twice-baked Italian cookies infused with bright limoncello and lemon zest, studded with sweet dried apricots and crunchy pistachios, then finished with a dip of melted dark chocolate. The citrus liqueur adds sophisticated flavor while the apricots provide chewy sweetness that balances the bitter chocolate and nutty pistachios. Perfect for gifting during holidays or serving with afternoon coffee and dessert wine. The double-baking creates the signature crisp texture that makes these cookies ideal for dunking.
Ingredients
- 3 eggs
- 1 cup sugar
- 4 tablespoons butter, melted
- 2 cups flour
- 1 teaspoon baking powder
- 2 lemons, zested
- 1 tablespoon limoncelloorange liqueur1:1alcoholic
similar citrus flavor
- ¼ cup pistachios, chopped
- ¼ cup dried apricots, chopped
- ¼ cup dark chocolate
- ⅓ cup dark chocolate, for dipping
Instructions
- 1
Beat 2 eggs with sugar until pale, fluffy and doubled in volume
- 2
Stream in melted butter and mix until combined
- 3
Whisk together flour, baking powder and lemon zest in separate bowl
- 4
Switch to paddle attachment and add flour mixture until incorporated
- 5
Add limoncello, pistachios, apricots, and dark chocolate
- 6
Cover and refrigerate 15-20 minutes until firm
- 7
Preheat oven to 350 degrees
- 8
Divide dough in two and roll into logs 1 1/2 inches wide
- 9
Place on parchment-lined cookie sheet
- 10
Beat remaining egg and brush over logs
- 11
Bake 15 minutes, rotate and bake another 15 minutes until golden
- 12
Cool on wire rack for 10 minutes
- 13
Slice on deep bias 1/4 to 1/2 inch thick
- 14
Place back on cookie sheet and bake 15 minutes until lightly crispy
- 15
Melt remaining dark chocolate in double boiler
- 16
Dip one end of cookies in chocolate and place on cookie sheet
Tips
Refrigerate dough to make it easier to handle and shape into logs.
Slice biscotti while still slightly warm for cleaner cuts without cracking.
Store in airtight container for up to two weeks - they actually improve with age.
Good to Know
Store in airtight container at room temperature for up to 2 weeks
Biscotti can be made completely ahead and stored, or frozen for up to 3 months
Serve with coffee, dessert wine, or as an elegant cookie platter
Common Mistakes
Chill dough to avoid sticky, unmanageable logs
Cool logs completely before slicing to prevent crumbling
Use sharp knife for clean diagonal cuts
Substitutions
similar citrus flavor
FAQ
Can I make these without alcohol?
Yes, substitute the limoncello with 1 tablespoon lemon juice plus 1 teaspoon vanilla extract for similar flavor depth without alcohol.
How long do these keep?
Stored in an airtight container, biscotti stay fresh for up to 2 weeks at room temperature and actually improve in texture over time.
Can I freeze the dough?
Yes, wrap the shaped logs tightly and freeze for up to 3 months. Thaw overnight in refrigerator before proceeding with first bake.