Limoncello is a classic Italian liqueur made in the South of Italy for over a hundred years. The drink is traditionally made from the zest of Femminello St. Teresa lemons steeped in grain alcohol. The zest is steeped until it releases oil, resulting in a yellow liquid that can then be mixed with simply syrup.
As the days get hotter, the tart bite of the zest of a lemon sounds like a refreshing sojourn from summer dessert staples like dripping popsicles or melted cakes. Biscotti master Rosanne LeBlanc shows us an easy way to incorporate the taste of lemon into her gourmet biscotti. By infusing the biscotti with lemon oil and Limoncello, LeBlanc creates a delicious summer dessert. Limoncello is traditionally drunk chilled over ice, but Rosanne instead adds the liqueur to her biscotti, harnessing the lemon flavor to add fresh summer flavor to her delicious treats. The lemon flavor in tandem with the sweetness of the frosting and pastry allows for a perfect mix of sweet and sour that appeals to all.
Quick tip from Rosanne: make sure to add lemon oil to the frosting, not lemon extract. Lemon extract will seize the chocolate, or make it harden.
½ teaspoon lemon oil
2 teaspoons limoncello
¼ cup white/yellow chocolate
1. Make basic biscotti, but add ¼ to ½ a cup of Limoncello liqueur and a tablespoon of lemon oil into the batter before baking.
2. Begin by melting chocolate. If you have access to yellow dyed chocolate, use that, otherwise add yellow food coloring to white chocolate.
3. Add lemon oil to the melted chocolate and stir it in.
4. Spread the melted chocolate on a flat side of the biscotti. It does not need to look perfect, so be messy and give it that homemade feel.
5. Allow the chocolate to dry.
6. Once dried, add the remaining melted chocolate (re-melt if needed) to a piping bag, or plastic bag, and remove a corner.
7. Drizzle the chocolate on the biscotti and let dry.