Nothing screams summer in Italy like limoncello. This refreshing, lemony liqueur is also the perfect addition to many desserts. I love to reinvent classic recipes and give them a unique twist, which is how my limonetti cookies were born. As a fan of amaretti cookies, I thought it would be fun to use limoncello in place of almond extract. And am I ever glad I gave this idea a try! The result is beyond delicious. The citrus hint isn’t overpowering—it’s just enough to subtly transport you to the Amalfi Coast. They also happen to be naturally gluten-free.
The great thing about this recipe is that it can deliver two very different textures: both crunchy and chewy. If you roll them in granulated sugar, the result is a crunchy exterior, while still keeping a chewy texture inside. But if you prefer gooey and chewy, opt to roll them only in icing sugar, as this will keep them soft. As a side note, if you want a more pronounced lemon flavor, feel free to add two tablespoons of limoncello. It definitely won’t hurt!
Buon Appetito!
NOTE: You may notice that I’ve provided measurements in grams for this recipe, and it’s for good reason. I highly recommend using a weight scale for gluten-free baking as it ensures consistent results. It takes some getting used to, but I’ve found this to be the key to perfecting any gluten-free recipe.
Limonetti Cookies
4
servings25
minutes20
minutesIngredients
- Wet Ingredients
3 3 eggs, separated
1 tbsp. 1 limoncello
- Dry Ingredients
2.5 cups 2.5 (250 grams) almond flour
1 cup 1 (100 grams) granulated sugar
Grated zest of 1 lemon
Pinch salt
Icing sugar and/or granulated sugar for rolling
Directions
- Preheat the oven to 315°F (convection).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Separate the egg yolks and egg whites, placing the yolks in a larger bowl and the whites in a smaller bowl.
- Add a pinch of salt to the egg whites and using an electric hand mixer, beat until they form soft peaks. Set aside.
- Whisk the egg yolks and granulated sugar, before adding the limoncello and lemon zest.
- Slowly add the almond flour until the mixture begins to form a dough.
- Using a spatula, gently fold the egg whites into the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 1 hour.
- With a tablespoon, scoop out the dough and form into small balls. Roll half of the cookies in granulated sugar and the other half in icing sugar.
- Place on the lined baking sheet. Bake for 18-20 minutes, until the cookies have crackled and are a light golden color. This may vary by oven.
- Remove from the oven and allow to cool completely before serving to prevent the cookies from breaking.
- Enjoy with coffee, tea, or maybe even a shot of limoncello!
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