Criniti's Blog
Recipe: Limone Biscotti

In the Criniti household, the idea of food is intrinsically linked with the idea of family.

Some days when they arrived home from school, the Criniti kids would find a sweet treat waiting for them on the kitchen bench, which meant Aunty Zia had paid a visit.

These delicious Limone Biscotti bring back fond memories of Aunty Zia and are a great recipe you can make with your family! The little ones particularly love getting dough’n and dirty with their hands!



Preparation time: 50 minutes

Cooking time: 25 minutes

Makes: 60 biscotti



8 eggs

2 cups white sugar

250g unsalted butter (melted and cooled)

250ml cream or milk

1 tbsp vanilla essence

1 tbsp lemon essence or Limoncello

Rind of 2 lemons, grated

1.5kgs self-raising flour, sifted (plus extra if required)


Lemon Icing

1kg icing sugar, sifted

½ cup boiling water

Lemon essence or Limoncello to taste


Preheat oven to 180°C and line 4 trays with baking paper.

Beat the eggs and stir in the sugar and melted butter. Add the cream or milk, vanilla essence, lemon essence or Limoncello and lemon rind, and stir to combine.

Slowly fold in sifted flour until the dough is manageable. Add a little more flour if needed – the dough shouldn’t be too sticky, so that you and the bambini can knead it by hand.

Knead the dough until it is soft and easy to handle then mould small portions into desired shapes (traditionally fingers, circles or spheres) and place on baking trays.

Bake for around 15 minutes, until very lightly browned (they should still be soft on the inside).

Remove from oven and allowed biscuits to cool while you make the icing.

Pour ½ cup of boiling water into a bowl and mix in icing sugar a little at a time, until the mixture has the consistency of pouring cream. Finally, add lemon essence or Limoncello to taste.

Dip biscuits in the icing or drizzle over the top.

Allow icing to set before devouring!

Biscuits can be stored in an airtight container at room temperature for a few weeks (if there are any left).


Buon appetito!

Leave a Comment

Your email address will not be published. Required fields are marked *