Description
These Vegan Limoncello Biscotti are crisp, zesty Italian cookies infused with fresh lemon zest and limoncello liqueur. Perfectly crunchy and lightly sweetened with a tangy lemon glaze, they make a delightful treat for any occasion. Made without eggs or dairy, they use olive oil, vegan yogurt, and almond milk to keep the texture tender yet crisp after double baking.
Ingredients
Scale
Dry Ingredients
- 280 g all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 150 g granulated sugar
- 100 g sliced almonds
- 150 g powdered sugar
Wet Ingredients
- 2 tablespoons lemon zest (freshly grated)
- 80 ml olive oil
- 2 tablespoons vegan Greek-style yogurt
- 2 tablespoons almond milk
- 2 tablespoons limoncello (or fresh lemon juice)
- 1 teaspoon vanilla extract
- 1 tablespoon limoncello (or lemon juice)
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
- Flavor the sugar: Add the granulated sugar and freshly grated lemon zest to a large mixing bowl. Use your fingertips to rub the zest into the sugar until the sugar crystals feel ‘wet’ and fragrant, releasing the lemon oils into the sugar.
- Mix wet ingredients: Into the lemon sugar mixture, whisk together the olive oil, vegan Greek-style yogurt, almond milk, limoncello (or fresh lemon juice), and vanilla extract until fully combined and smooth.
- Add dry ingredients: Gradually add the all-purpose flour, baking powder, and sea salt to the wet mixture. Use a spatula to fold everything together into a dough. Then gently fold in the sliced almonds to distribute evenly.
- Chill dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to 1 hour. Chilling firms the dough and helps with easier shaping.
- Preheat oven and prepare baking sheet: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line a large cookie sheet with parchment paper to prevent sticking.
- Shape and first bake: Remove the chilled dough from the fridge and shape it into a large log approximately 15 inches long. Place the log on the prepared baking sheet and bake for 25-30 minutes until it is lightly golden and set. Remove from oven and allow to cool completely.
- Slice and second bake: Once cool, slice the log crosswise into approximately 1-inch thick biscotti cookies. Lay the slices back onto the baking sheet. Bake for an additional 12-14 minutes, or until the biscotti are golden brown and nicely crisp. Allow to cool completely before glazing.
- Prepare and apply glaze: Mix the powdered sugar, limoncello (or lemon juice), and freshly squeezed lemon juice until smooth to make the glaze. Transfer to a piping bag and pipe the glaze over the cooled biscotti, or alternatively spoon drizzle it evenly. Let the glaze set before serving.
Notes
- Vegan Greek-style yogurt and almond milk can be substituted with any other plant-based yogurt and milk.
- If limoncello isn’t available, fresh lemon juice is an effective substitute for both flavor and liquid content.
- Cooling the dough log completely before slicing helps achieve clean biscotti slices and prevents crumbling.
- Double baking is essential to achieve the characteristic biscotti crunch.
- Store biscotti in an airtight container for up to two weeks; they improve in crunchiness over time.
